Download or read book In Vitro Starch Digestibility and Estimated Glycemic Index of Sorghum Products written by Angelina De Castro Palomino Siller and published by . This book was released on 2007 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Fractions from white and tannin sorghums were processed into extrudates, thick porridges, and breads. The effects of sorghum type and fraction on the in vitro starch availability of the products were evaluated, and the estimated glycemic indexes (EGI) of the products were obtained. Sorghum extrudates were significantly more slowly digested than corn meal extrudates for all preparation methods (whole, cracked and decorticated kernels). Furthermore, tannin extrudates were less digestible than white sorghum extrudates. The soft endosperm nature of the tannin sorghum limited friction formation inside the extruder, reducing starch gelatinization. On the other hand, condensed tannins also interfered with the starch availability for digestion. White sorghum was more 'suitable' for extrusion, giving extrudates with higher starch degradation and expansion than the tannin sorghums. However, tannin sorghums also gave acceptable products offering the benefit of lower EGI values. Sorghum porridges were more slowly digested than a corn flour porridge when using whole and decorticated flours. In addition, tannin sorghum porridges had a lower starch digestibility compared to all the samples. Tannin sorghum flours produced soft porridges with enhanced initial starch digestibility. However, condensed tannins seemed to offset the starch digestion by limiting starch availability. All sorghum porridges had significantly lower EGI values than the corn porridge. Extrudates and porridges had reduced starch digestibilities and EGI values when using whole grains compared to using the decorticated fractions. This was observed in both the white and the tannin sorghum. Therefore, whole-grain products from sorghum have health benefits attributed to whole grain foods and slower digesting starches; for instance, prevention and treatment of diseases such as diabetes, insulin resistance, obesity, cardiovascular disease, and some types of cancer. When 12% of tannin bran was added to a wheat bread formulation, a slower rate of starch digestion was observed compared to a wheat bread. The high concentration of non-starch components of the bran (i.e. dietary fiber, condensed tannins) affected starch digestion. The addition of tannin sorghum bran significantly reduced the EGI value of wheat bread, besides being a natural source of brown color, and an excellent source of antioxidants and dietary fiber.

Download or read book In Vitro Digestibility of Starch in Sorghum Differing in Endosperm Hardness and Flour Particle Size written by and published by . This book was released on 2008 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: In vitro digestibility of starch in sorghum grains differing in endosperm hardness and flour particle size was assayed by an Englyst resistant starch (RS) method. The starch digestibility increased as the particle size of flour decreased, but no significant difference in starch digestibility was observed among sorghum flours milled from grains with different hardness. To further understand the digestion of starch in sorghum, the effects of protein on starch digestion and amylose content in starch were determined. pH value was a factor affecting protein digestion since protein digestibility was higher at pH 2.0 than that at pH 1.3. Protein hydrolysis increased with time of pepsin treatment, leading to an increased starch digestion. RS content was 10.61-29.54% in native sorghum flours and 8.47-26.28% in isolated sorghum starch. The amounts of [Gamma]-kafirins extracted increased with time of pepsin treatment while [Alpha]- and [Beta]-kafirins decreased. The starch in sorghum flour with median hardness had a higher amylose content (23.9%) than the starch in hard and soft flours (~21%), which gave lower starch digestibility. Protein digestibility decreased after cooking while starch digestibility increased. Sulfhydryl groups decreased after cooking, indicating that disulfide bonds formed between protein molecules and may have formed a barrier for enzymes to access and digest starch. Confocal laser scanning microscopy (CLSM) showed that the protein matrix was less evident after pepsin treatment. As a result, starch digestion increased after protein matrix was removed.

Download or read book Sorghum and Millets written by John R.N. Taylor and published by Elsevier. This book was released on 2018-10-12 with total page 470 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sorghum and Millets: Chemistry, Technology and Nutritional Attributes, Second Edition, is a new, fully revised edition of this widely read book published by AACC International. With an internationally recognized editorial team, this new edition covers, in detail, the history, breeding, production, grain chemistry, nutritional quality and handling of sorghum and millets. Chapters focus on biotechnology, grain structure and chemistry, nutritional properties, traditional and modern usage in foods and beverages, and industrial and non-food applications. The book will be of interest to academics researching all aspects of sorghum and millets, from breeding to usage. In addition, it is essential reading for those in the food industry who are tasked with the development of new products using the grains. - Updated version of the go-to title in sorghum and millets with coverage of developments from the last two decades of research - Brings together leading experts from across the field via a world leading editorial team - Published in partnership with the AACCI - advancing the science and technology of cereals and grains

Download or read book The Effects of Sorghum Sorghum Bicolor L Moench Phenolic Compounds on Starch Digestibility of Porridges written by Dilek Austin and published by . This book was released on 2010 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Two tannin sorghums, (high-tannin, black with tannin), high anthocyanin sorghum (black), and non-tannin sorghum (white) were used to investigate the effects of sorghum phenolic compounds on in vitro starch digestibility, estimated glycemic indices (EGI) and resistant starch contents (RS) of porridges. Sorghum varieties were chosen to have a wide range of total phenols (3-23 mg/g gallic acid) and tannin contents (0-34 mg catechin eq./g). Normal corn starch, enzyme resistant high amylose corn starch, and whole sorghum grains were cooked with the aqueous fraction of sorghum bran extracts obtained with 70% aqueous acetone. Endosperms of soft and hard sorghum varieties were mixed with sorghum brans and cooked into porridges with distilled water. Hi-tannin, black and black with tannin sorghum bran extracts significantly (p

Download or read book Principles of Cereal Science and Technology written by Jan A. Delcour and published by American Association of Cereal Chemists. This book was released on 2010 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Principles of Cereal Science and Technology, Third Edition discusses the structure and components of the cereal grains in depth. In addition, the storage and processing of the various cereals into intermediate products (flour, semolina, starch, gluten) or finished products (bread, cookies, pasta, beer, breakfast cereals, and feeds) are described in detail. Enzyme technology and enzyme applications in cereal processing and cereal based food systems have advanced throughout the years. This new edition includes up-to-date information on specific starch and non-starch polysaccharide and lipid degrading enzymes, plus their day to day use to improve processing and/or final quality. Other changes in this third edition include: the view on starch rheological behavior, the introduction of the concept of enzyme resistant starch, current views on bread firming, and the relationship of pasta product quality both to raw material characteristics as well as to processing conditions. The book also includes a profound revision of the sections on gluten proteins and how their functionality in breadmaking is impacted by ascorbic acid, as well as new information on industrial gluten starch separation, and the effects of gluten proteins on cookie and cake quality."--Publisher's description.

Download or read book Starch written by and published by BoD – Books on Demand. This book was released on 2022-06-28 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt: Starch - Evolution and Recent Advances is about the historical, scientific, and technological journey of starch so far, taking into account its traditional roles, uses, and applications as well as the most recent advances in the study of this unique polymer. It is a collective endeavor by a group of editors and authors with a wealth of experience and expertise in research and development, teaching, and quality control and public health. Chapters address such topics as the history, evolution, and health benefits of starch, advances in starch and starch product technology, the application of starch and starch-based polymeric materials in nanotechnology and environmental remediation, and much more.

Download or read book Global Excellence in Food Chemistry written by A. M. Abd El-Aty and published by Frontiers Media SA. This book was released on 2022-11-21 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Breeding Sorghum for Diverse End Uses written by Aruna C and published by Woodhead Publishing. This book was released on 2018-08-22 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt: Breeding Sorghum for Diverse End Uses is a comprehensive overview of all significant global efforts for the genetic improvement of sorghum, a major crop of many semi-arid nations that is suitable for a huge range of uses, from human food, to biofuels. Split into two main sections, the book initially reviews the genetic suitability of sorghum for breeding, also providing the history of the genetic improvement of the grain. Finally, other sections look at specific breeding programs that could be improved in a number of areas, including human food, animal feed and industrial usage. Readers in academics, research, plant genetics and sorghum development will find this resource of great value. In addition, it is essential reading for engineers who utilize sorghum for food, feed and industrial materials in industry. - Provides information on key advances in the genetic makeup of sorghum - Allows plant breeders to apply this research to effectively breed new strains of sorghum that are dependent on final usage goals - Includes the latest findings in each section to orient researchers to plans for future genetic enhancement

Download or read book Nutri Cereals written by Rajan Sharma and published by CRC Press. This book was released on 2023-08-14 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt: The term "Nutri-Cereals" has been dedicated to ten cereals due to their unique nutritional benefits. Nutri-Cereals: Nutraceutical and Techno-Functional Potential covers these cereal grains, with each chapter focusing on nutrient composition and bioactive characterization followed by associated bio-functional properties and health benefits. Further, it covers techno-functionality of nutri-cereals including rheological properties, emulsification and foaming potential, gelation behavior, color profile and others which dictate the suitability of cereals in finished products. Key Features: Covers diverse biological and functional features of nutri-cereals to dictate their potential as functional ingredients in value-added products Discusses the nutraceutical potential of ten cereals: sorghum, pearl millet, finger millet, foxtail millet, barnyard millet, kodo millet, little millet, proso millet, black wheat and Amaranthus Explains how these grains are ideal ingredients for gluten free food formulations with enhanced bio- and techno-functional characteristics Although many of the nutri-cereals have been known for thousands of years, due to their coarse nature and lack of processing they escaped the human diet. Now, thanks to their excellent agro-economic potential and numerous health benefits, they are once again recognized as functional ingredients. Recently, earmarked investment and funding have been observed for valorization of these crops and thus, this book will help academicians to strengthen future investigations.

Download or read book Sorghum Tannins written by Frederico Ribeiro de Barros and published by . This book was released on 2013 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt: Most of the calories in cereal foods come from starch. Decreasing starch digestibility is fundamental to prevent obesity and diabetes. This study investigated interactions of condensed tannins (proanthocyanidins-PA) and other sorghum phenolic compounds with starch molecules and their effect on in vitro starch digestibility. High tannin (predominant in large molecular weight PA, 80%), black (monomeric polyphenols) and white (low in polyphenols) sorghum phenolic extracts were cooked with starches varying in amylose content. Starch pasting properties, polyphenol profile and in vitro starch digestibility were evaluated. Unlike other treatments, samples with tannin phenolic extracts had significantly (P 9́Þ 0.05) lower setback in the test using a Rapid Visco Analyser (RVA) compared to control. The same treatments had the least extractable phenol and PA contents after cooking with all starches. These evidences suggest interactions between starch molecules and PA. Furthermore, after mixing tannin phenolic extracts with pure amylose/amylopectin, extractable polymeric PA was in much lower concentration (62% less) in presence of amylose compared to amylopectin. This drop in concentration increased to 85% when purified tannin extract (90% polymeric PA) was used. This indicates a stronger interaction between amylose and large molecular weight PA. When high amylose starch was used in an autoclave cooking/cooling technique, the RS content of control (26.4%) was similar (P > 0.05) to samples with black phenolic extracts (27%); samples with tannin phenolic extracts increased RS to about 40%. The RS increased to 46% when purified tannin extract was used. All these evidences suggest that sorghum condensed tannins, specifically the polymeric PA, directly interacted with amylose, increasing RS content, whereas the monomeric polyphenols did not. This study opens opportunities to use tannin sorghum to develop products for diabetics and weight control, high in dietary fiber and natural dark color. In the other part of this project, polyphenols from black and tannin sorghum bran were extracted using an Accelerated Solvent Extractor (ASE) and eco-friendly solvents such as water, and mixtures ethanol/water. ASE at 120 and 150 degrees C using 50 and 70% ethanol/water was efficient in extracting as much phenols (45 mg GAE/g) and 12% more antioxidants (628 [mu]mol TE/g) from black sorghum compared to conventional methods using aqueous acetone and acidified methanol. Therefore, ASE extracts from black sorghum could be used in beverages and in colorants containing high antioxidant content. The electronic version of this dissertation is accessible from http://hdl.handle.net/1969.1/148280

Download or read book Non Conventional Starch Sources written by José Manuel Lorenzo and published by Elsevier. This book was released on 2023-09-29 with total page 565 pages. Available in PDF, EPUB and Kindle. Book excerpt: Non-Conventional Starch Sources: Properties, Functionality, and Applications presents the use of non-conventional, unutilized, and underutilized sources to isolate, characterize and functionalize starches. Specific attention is paid to the sources' application in foods as well as their incorporation into packaging through films and coatings. Broken into seven sections, this book addresses sources from fruit seeds, cereals and millets, pseudo-cereals, seeds, roots and tubers, rhizome and legumes. Food scientists, technologists and students and researchers studying related fields will benefit from this important reference. - Presents chapters with a set of specific sections, including an introduction, chemical derivatization of natural products, current applications, pharmacological activities of semisynthetic derivatives, and references - Covers fruit seeds such as avocado, litchi, mango, jackfruit, loquat, longan and tamarind - Addresses adlay starch, sorghum starch, finger millet starch, pros-millet starch, fox millet starch, and kodo millet starch as well as that from amaranth, quinoa and buckwheat - Explores starches from annatto, lotus and bamboo seeds as well as starches from roots and tubers, including yams and kudzu - Considers starch from ginger and turmeric as well as that from legumes, including faba and kidney beans, common beans, chickpeas and peas

Download or read book Functional Cereals and Cereal Foods written by Sneh Punia Bangar and published by Springer Nature. This book was released on 2022-08-29 with total page 443 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, consumers are concentrating more on the health benefits of food in order to preserve a healthy lifestyle and therefore becoming more aware of the relationship between diet and disease. This has resulted in a gradual shift from animal-derived to plant-based meals. Functional foods have turned into one of the rapidly expanding areas of the food industry due to the increasing awareness of consumers working to prevent lethal diseases like cancer, diabetes mellitus and cardiovascular disease. Functional foods are seen as the food or food components that manifest efficiency in protecting from diseases and attaining a healthier lifestyle by administering additional benefits on human physiology and metabolic functions apart from basic nutritional requirements of the body. Cereals hold a prominent place in this new market. Cereals and cereal foods are important energy sources and many phytochemicals such as dietary fiber, resistant starch, vitamins, minerals, lignans, phytic acid and phenolic compounds that provide a variety of health benefits. Eating functional cereal foods is an easy method to increase nutrients associated with whole grains without changing eating habits. Functional Cereals and Cereal Foods: Properties, Functionality and Applications comprehensively covers the Chemistry and nutritional composition of functional cereals components, their functionality and therapeutic significance, current innovations and functional approaches in improving attributes and biofortification and quality improvement of cereal products. The different types of functional cereals and their unlimited opportunities for the production of functional foods are covered in full, including gluten-free products and all the newest cereal processing technologies. For researchers in search of a fully up-to-date look at functional cereal foods and technologies and their important place on the current market, this text provides a timely and comprehensive overview.

Download or read book Handbook of Prebiotics and Probiotics Ingredients written by Susan Sungsoo Cho and published by CRC Press. This book was released on 2009-11-19 with total page 345 pages. Available in PDF, EPUB and Kindle. Book excerpt: While there is little dispute that probiotics and prebiotics, alone and together, have been proven to promote gastrointestinal health and proper immune function, the challenge faced by researchers is finding not only the right combinations, but also finding those that are fully compatible with the formulation, processing, packaging, and distribution of functional foods. This volume comprehensively explores these variables and highlights the most current biological research and applications. It examines the sources of prebiotics and probiotics, describes the physiological functions of both products, and discusses promising applications for a plethora of disorders.

Download or read book Starch and Starchy Food Products written by Luis Bello-Pérez and published by CRC Press. This book was released on 2022-09-20 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: Starch is one of the main staples in human food, its consumption having both positive and negative aspects. The exploration and exploitation of starches from alternative botanical sources has been increasing recently due to interest in the economic and social development of tropical and sub-tropical regional economies and in support of sustainability. The book reviews existing research on various aspects of starch, including physicochemical, nutritional and functional properties, plus applications in addition to foods. Emphasis is on the various physical and chemical modifications, which are aimed at improving the properties and applicability of starch. Key Features Analyzes the state of the art of the scientific and technological problems associated with starch Describes various applications of starch in foods Provides a broad view on the field of starch and starchy foods

Download or read book The Glycaemic Index written by Thomas M. S. Wolever and published by CABI. This book was released on 2006-01-01 with total page 237 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book will be of significant interest to researchers in nutrition, medicine and food science, and to health agencies and the food industry."--Jacket.

Download or read book A Comparison of the Glycemic Index of Sorghum and Other Commonly Consumed Grains written by Ashley Pruett and published by . This book was released on 2012 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Little in vivo research on glycemic index (GI) values or the digestive impact of sorghum based food products currently exists. Because sorghum is a gluten-free grain, its utilization in the United States is growing, especially in baking applications. Information on how sorghum affects blood sugar levels would be beneficial as new products emerge because glycemic effect has an impact on human health and in controlling diabetes. The objective of this study was to determine the GI of a sorghum muffin, and compare this value to the GI of muffins made from commonly consumed grains in the United States. The effects of particle size and damaged starch on GI were also studied. GI values were determined for muffins made from white sorghum, corn, brown rice, whole wheat, and all-purpose flours. All muffin formulations were composed of flour, water, baking powder and salt. To determine the GI, weighed portions of muffin containing 20g of available carbohydrates were eaten on separate occasions by eight healthy volunteers (ages 18-40) after an overnight fast (10 hours). Each muffin was administered twice. Two capillary blood samples were taken at 0 (fasting), 30, 45, 60, 90 and 120 minutes after consumption and averaged. Blood glucose curves were constructed from mean blood glucose values. The GI was calculated by dividing the incremental area under the curve for the test food (muffin) by that for the standard (20g dextrose drink) and multiplying by 100. The GI for the muffins was calculated as the mean from the respective average GIs of the 8 volunteers. The data indicated that sorghum flour milled at particle size

Download or read book Effects of Sorghum Polyphenols on In Vitro Starch Digestibility and Protein Profile of Wheat Flour Tortillas written by Kristen Lea Dunn and published by . This book was released on 2015 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: As incidences of diseases associated with dietary patterns increase in the United States, focus has been placed on improving nutritional quality of processed foods. Carbohydrates contribute the most calories in the American diet (55%), making starch-based foods a target for improvement. Tortillas are increasingly popular among American consumers, serving as a good target to address this problem. This study investigated the use of sorghum bran to increase polyphenols and dietary fiber in wheat flour tortillas and the effect on starch digestibility and protein profiles. Refined wheat flour tortillas were substituted at 10%, 15%, and 25% (Baker's) with brans from wheat and white, brown, and black sorghum. Dough rheology, phenolic profile, starch digestibility, and protein profiles were evaluated after dough formation, hot pressing, baking, and over 14 days of storage. Bran substitution affected dough rheology, producing rougher, stiffer, less extensible dough compared to the refined control. Processing, storage, and bran source significantly affected the phenolic profile of the tortillas. Total phenols, 3- deoxyanthocyanins, and proanthocyanidins (PA) decreased with processing and storage. Dough formation drastically decreased phenol content in brown sorghum bran dough compared to other treatments. Extractable high molecular weight PA also decreased dramatically after processing by 58 - 76% in brown sorghum bran tortillas. These tortillas had less rapidly digestible starch and more slowly digestible starch than other treatments at 25% substitution. Compared to the expected total dietary fiber (TDF), sorghum brans doubled the formation of TDF (20 - 26%) as compared to wheat bran (11%). The largest increase was observed in brown sorghum bran tortillas. In tortillas substituted at 25%, insoluble protein (IP) increased with baking and storage as extractable protein (EP) decreased. Within the EP fraction, soluble polymeric protein (SPP) decreased by 40 - 61% after baking. Brown sorghum bran dough contained significantly higher IP and lower SPP than other treatments; however, this effect was reduced after baking. Sorghum brans provided polyphenols that interacted with protein and starch in wheat flour tortillas. PA and SPP largely contributed to these interactions, forming insoluble complexes that decreased tortilla digestibility and may positively benefit weight management. The electronic version of this dissertation is accessible from http://hdl.handle.net/1969.1/152809