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

Khan, Imran, Yousif, Adel, Johnson, Stuart K. and Gamlath, Shirani 2013, Effect of sorghum flour addition on resistant starch content, phenolic profile and antioxidant capacity of durum wheat pasta, Food research international, vol. 54, no. 1, pp. 578-586.

Attached Files
Name Description MIMEType Size Downloads

Title Effect of sorghum flour addition on resistant starch content, phenolic profile and antioxidant capacity of durum wheat pasta
Author(s) Khan, Imran
Yousif, Adel
Johnson, Stuart K.
Gamlath, Shirani
Journal name Food research international
Volume number 54
Issue number 1
Start page 578
End page 586
Total pages 9
Publisher Elsevier BV
Place of publication Amsterdam, The Netherlands
Publication date 2013-11
ISSN 0963-9969
1873-7145
Keyword(s) sorghum
phenolic compounds
resistant starch
antioxidant capacity
pasta
wheat
Summary 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.
Language eng
Field of Research 090801 Food Chemistry and Molecular Gastronomy (excl Wine)
090805 Food Processing
Socio Economic Objective 820404 Sorghum
HERDC Research category C1 Refereed article in a scholarly journal
Copyright notice ©2013, Elsevier
Persistent URL http://hdl.handle.net/10536/DRO/DU:30057082

Document type: Journal Article
Collection: School of Exercise and Nutrition Sciences
Connect to link resolver
 
Unless expressly stated otherwise, the copyright for items in DRO is owned by the author, with all rights reserved.

Versions
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 2 times in TR Web of Science
Scopus Citation Count Cited 3 times in Scopus
Google Scholar Search Google Scholar
Access Statistics: 80 Abstract Views, 2 File Downloads  -  Detailed Statistics
Created: Tue, 22 Oct 2013, 11:09:11 EST by Jane Moschetti

Every reasonable effort has been made to ensure that permission has been obtained for items included in DRO. If you believe that your rights have been infringed by this repository, please contact drosupport@deakin.edu.au.