In vitro starch digestion in sorghum flour from Algerian cultivars

Autor:	Badreddine Belhadi, Nadia Boudries, Hind Mokrane, Djaffar Djabali, Rachid Souilah, Boubekeur Nadjemi
Rok vydání:	2014
Předmět:	food.ingredient biology Starch kinetic parameters grain quality Starch digestion Sorghum biology.organism_classification chemistry.chemical_compound Hydrolysis food Glycemic index chemistry Agronomy starch digestion Grain quality sorghum First-order model Cultivar Food science Resistant starch Original Research Food Science
Zdroj:	Food Science & Nutrition
ISSN:	2048-7177
Popis:	This work aims to evaluate starch digestion in whole sorghum grains. Nine sorghum cultivars were sampled from the Sahara of Algeria. The structural characteristics of sorghum grains were measured. Total starch (TS) varied between 67.67% and 74.82%, digestible starch (DS) between 64.34% and 69.70%, and resistant starch (RS) ranged from 2.55% to 7.98%. The kinetic of starch digestion displayed first-order model. For all sorghum cultivars, starch were digested with different extents, DS at infinite time (D ∞) ranged from 52.58 to 102.13 g/100 g dry starch, while the hydrolysis index (HI) ranged from 41.55% to 76.93% and high average glycemic index (GIavg) ranged from 65.97 to 94.14. The results showed that there are differences in grain quality of Algerian sorghum cultivars. The starch fractions have acceptable nutritional value with good in vitro digestibility characteristics suitable for human health and nutrition.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ea4a1ff37e692132863eddbe04f87cd6 https://doi.org/10.1002/fsn3.104 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
Nepřihlášeným uživatelům se plný text nezobrazuje	K zobrazení výsledku je třeba se přihlásit.