Effects of Sorghum [Sorghum bicolor (L.) Moench] Crude Extracts on Starch Digestibility, Estimated Glycemic Index (EGI), and Resistant Starch (RS) Contents of Porridges

Lemlioglu-Austin, D. and Turner, N.D. and McDonough, C.M. and Rooney, L.W. (2012) Effects of Sorghum [Sorghum bicolor (L.) Moench] Crude Extracts on Starch Digestibility, Estimated Glycemic Index (EGI), and Resistant Starch (RS) Contents of Porridges. Molecules, 17 (9). pp. 11124-11138.

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Abstract

Bran extracts (70% aqueous acetone) of specialty sorghum varieties (tannin, black, and black with tannin) were used to investigate the effects of sorghum phenolic compounds on starch digestibility, Estimated Glycemic Index (EGI), and Resistant Starch (RS) of porridges made with normal corn starch, enzyme resistant high amylose corn starch, and ground whole sorghum flours. Porridges were cooked with bran extracts in a Rapid Visco-analyser (RVA). The cooking trials indicated that bran extracts of phenolic-rich sorghum varieties significantly reduced EGI, and increased RS contents of porridges. Thus, there could be potential health benefits associated with the incorporation of phenolic-rich sorghum bran extracts into foods to slow starch digestion and increase RS conten

Item Type: Article
Uncontrolled Keywords: sorghum phenolics; starch digestibility; Estimated Glycemic Index; resistant starch
Author Affiliation: Novozymes NA, 77 Perrys Chapel Church Road, Franklinton, NC 27525, USA, Texas A&M University, College Station, TX 77843, USA
Subjects: Plant Protection
Statistics and Experimentation
Plant Physiology and Biochemistry > Biochemistry
Social Sciences > Plant Physiology and Biochemistry > Biochemistry
Divisions: Sorghum
Depositing User: Mr. SanatKumar Behera
Date Deposited: 20 Sep 2012 05:20
Last Modified: 20 Sep 2012 08:27
Official URL: http://dx.doi.org/10.3390/molecules170911124
URI: http://eprints.icrisat.ac.in/id/eprint/7995

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