Effect of popping on sorghum starch digestibility and predicted glycemic index

Saravanabavan, S.N. and Shivanna, M.M. and Bhattacharya, S. (2012) Effect of popping on sorghum starch digestibility and predicted glycemic index. Journal of Food Science and Technology . 6pp.

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Effect of popping on carbohydrate, protein, phytic acid and minerals of three varieties (pop sorghum, maldandi and red sorghum) of sorghum were studied. Significant changes (p ≤ 0.05) in the starch degradability including total and soluble amylose content, and resistant starch occurred due to popping; in-vitro protein digestibility along with the content of albumin proteins increased. Starch characteristics had substantial differences among these three varieties which are based on the nature of endosperm and amylose content. Phytic acid content had a reduction of 20%–25% after popping. Glycemic index (GI) determined from kinetic study of enzymatic hydrolysis of sorghum starch was between 85 and 92; the rate constant for hydrolysis for these three varieties were in the range of 0.025 and 0.029 min−1. Popping helped to control phytic acid content in sorghum and enhanced protein as well as starch digestibility

Item Type: Article
Uncontrolled Keywords: Digestibility – Glycemic index – Phytic acid – Popping – Sorghum
Author Affiliation: Grain Science and Technology Department, Central Food Technological Research Institute, Council of Scientific and Industrial Research (CSIR), Mysore, 570020 India
Subjects: Postharvest Management > Food Technology
Divisions: Sorghum
Depositing User: Ms K Syamalamba
Date Deposited: 23 Jan 2012 07:55
Last Modified: 23 Jan 2012 07:55
Official URL: http://dx.doi.org/10.1007/s13197-011-0336-x
URI: http://eprints.icrisat.ac.in/id/eprint/2985

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