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Effect of sorghum flour addition on resistant starch content, phenolic profile and antioxidant capacity of durum wheat pasta

Citation

Khan, I and Yousif, A and Johnson, SK and Gamlath, S, Effect of sorghum flour addition on resistant starch content, phenolic profile and antioxidant capacity of durum wheat pasta, Food Research International, 54, (1) pp. 578-586. ISSN 0963-9969 (2013) [Refereed Article]

Copyright Statement

2013 Elsevier Ltd. All rights reserved

DOI: doi:10.1016/j.foodres.2013.07.059

Abstract

Foods containing elevated levels of health functional components such as resistant starch and polyphenolic antioxidants may have beneficial effects on human health. Pasta incorporating either red sorghum flour (RSF) or white sorghum flour (WSF) each at 20%, 30% and 40% substitution of durum wheat semolina (DWS) was prepared and compared to pasta made from 100% DWS (control) for content of starch fractions, phenolic profile and antioxidant capacity, before and after cooking. Total, digestible and resistant starch contents were determined by the AOAC method; individual phenolic acids and anthocyanins by reverse phase-HPLC analysis; total phenolic content by the Folin-Ciocalteu method and antioxidant capacity by the ABTS assay. The addition of both RSF and WSF increased the resistant starch content, bound phenolic acids, total phenolic content and antioxidant capacity at all incorporation levels compared to the control pasta; while free phenolic acids and anthocyanins were higher in the RSF-containing pasta only. Cooking did not change the resistant starch content of any of the pasta formulations. Cooking did however decrease the free phenolic acids, anthocyanins, total phenolic content and antioxidant capacity and increased the bound phenolic acids of the sorghum-containing pastas. The study suggests that these sorghum flours may be very useful for the preparation of pasta with increased levels of resistant starch and polyphenolic antioxidants.

Item Details

Item Type:Refereed Article
Keywords:sorghum, phenolic compounds, resistant starch, antioxidant capacity, pasta, wheat
Research Division:Agricultural, Veterinary and Food Sciences
Research Group:Food sciences
Research Field:Food chemistry and food sensory science
Objective Division:Plant Production and Plant Primary Products
Objective Group:Grains and seeds
Objective Field:Sorghum
UTAS Author:Yousif, A (Dr Adel Yousif)
ID Code:136769
Year Published:2013
Web of Science® Times Cited:84
Deposited By:Agriculture and Food Systems
Deposited On:2020-01-17
Last Modified:2020-04-21
Downloads:0

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