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Effect of sorghum flour addition on in vitro starch digestibility, cooking quality and consumer acceptability of durum wheat pasta

Khan, Imran, Yousif, Adel M., Johnston, Stuart K. and Gamlath, Shirani 2014, Effect of sorghum flour addition on in vitro starch digestibility, cooking quality and consumer acceptability of durum wheat pasta, Journal of food science, vol. 79, no. 8, Supplement, pp. 1560-1567, doi: 10.1111/1750-3841.12542.

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Title Effect of sorghum flour addition on in vitro starch digestibility, cooking quality and consumer acceptability of durum wheat pasta
Author(s) Khan, Imran
Yousif, Adel M.
Johnston, Stuart K.
Gamlath, Shirani
Journal name Journal of food science
Volume number 79
Issue number 8
Season Supplement
Start page 1560
End page 1567
Total pages 8
Publisher Wiley-Blackwell
Place of publication Hoboken, NJ
Publication date 2014-08
ISSN 0022-1147
Keyword(s) consumer acceptability
cooking quality
in vitro starch digestibility
pasta
sorghum
Summary Whole grain sorghum is a valuable source of resistant starch and polyphenolic antioxidants and its addition into staple food like pasta may reduce the starch digestibility. However, incorporating nondurum wheat materials into pasta provides a challenge in terms of maintaining cooking quality and consumer acceptability. Pasta was prepared from 100% durum wheat semolina (DWS) as control or by replacing DWS with either wholegrain red sorghum flour (RSF) or white sorghum flour (WSF) each at 20%, 30%, and 40% incorporation levels, following a laboratory-scale procedure. Pasta samples were evaluated for proximate composition, in vitro starch digestibility, cooking quality, and consumer acceptability. The addition of both RSF and WSF lowered the extent of in vitro starch digestion at all substitution levels compared to the control pasta. The rapidly digestible starch was lowered in all the sorghum-containing pastas compared to the control pasta. Neither RSF or WSF addition affected the pasta quality attributes (water absorption, swelling index, dry matter, adhesiveness, cohesiveness, and springiness), except color and hardness which were negatively affected. Consumer sensory results indicated that pasta samples containing 20% and 30% RSF or WSF had acceptable palatability based on meeting one or both of the preset acceptability criteria. It is concluded that the addition of wholegrain sorghum flour to pasta at 30% incorporation level is possible to reduce starch digestibility, while maintaining adequate cooking quality and consumer acceptability.
Language eng
DOI 10.1111/1750-3841.12542
Field of Research 090803 Food Nutritional Balance
Socio Economic Objective 820404 Sorghum
HERDC Research category C1 Refereed article in a scholarly journal
Copyright notice ©2014, Wiley-Blackwell
Persistent URL http://hdl.handle.net/10536/DRO/DU:30065432

Document type: Journal Article
Collection: School of Exercise and Nutrition Sciences
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Created: Tue, 19 Aug 2014, 14:42:25 EST by Jane Moschetti

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