Effects of sorghum [Sorghum bicolor (L.) Moench] crude extracts on starch digestibility, Estimated Glycemic Index (EGI), and Resistant Starch (Rs) contents of porridges. Academic Article

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 content.

authors

• Turner, Nancy

published proceedings

• Molecules

altmetric score

• 0.25

author list (cited authors)

• Lemlioglu-Austin, D., Turner, N. D., McDonough, C. M., & Rooney, L. W.

citation count

• 62

complete list of authors

• Lemlioglu-Austin, Dilek||Turner, Nancy D||McDonough, Cassandra M||Rooney, Lloyd W

publication date

• January 2012

publisher

• MDPI  Publisher

published in

• Molecules  Journal

keywords

• Amylose
• Dietary Fiber
• Digestion
• Edible Grain
• Food
• Glycemic Index
• Humans
• Nutritive Value
• Plant Extracts
• Sorghum
• Starch

Digital Object Identifier (DOI)

• 10.3390/molecules170911124

URI

• https://hdl.handle.net/1969.1/179390

start page

• 11124

end page

• 11138

volume

• 17

issue

• 9

URL

• http%3A%2F%2Fdx.doi.org%2F10.3390%2Fmolecules170911124