期刊
FOOD CHEMISTRY
卷 197, 期 -, 页码 291-296出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.10.099
关键词
Sorghum bicolor; Resistant starch; Wet heat; Dry heat
资金
- Embrapa - Maize and Sorghum (Brazil)
- Foundation for Research Support of Minas Gerais (FAPEMIG, Brazil)
- Coordination for the Improvement of Higher Education Personnel (CAPES, Brazil)
- National Counsel of Technological and Scientific Development (CNPq, Brazil)
The resistant starch (RS) contents in 49 sorghum genotypes and the effects of heat treatment using dry and wet heat on the grain and flour from two sorghum genotypes were investigated. The results showed a wide variation in the RS contents of the genotypes analyzed. The RS mean values were grouped into six distinct groups and ranged from 0.31 +/- 0.33 g/100 g to 65.66 +/- 5.46 g/100 g sorghum flour on dry basis. Dry heat causes minor losses in the RS content with retentions of up to 97.19 +/- 1.92% of this compound, whereas wet heat retained at most 6.98 +/- 0.43% of the RS. The SC 59 and (SSN76) FC6608 RED KAFIR BAZINE (ASA N23) cultivars, which have an average RS content of 65.51 g/100 g, were appropriate for human consumption, and the use of dry heat is presented as a better alternative for the preservation of RS in heat-treated grains. (C) 2015 Elsevier Ltd. All rights reserved.
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