Rose Otema Baah, Kwaku-Gyebi Duodu, John Reginald Nuttal Taylor, Mohammad Naushad Emmambux
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This study aims to determine the nutritional and functional properties of infrared (IR)- and microwave (MW) heat-moisture-treated (HMT) white and red non-tannin, and red tannin sorghum meals with the aim of further reducing the estimated GI.</p>\n </section>\n \n <section>\n \n <h3> Findings</h3>\n \n <p>All treated meals had significantly (<i>p</i> < .05) lower pasting peak viscosity than the untreated samples, possibly due to aggregate formation observed under the light microscope, restricting the starch from swelling to form a high-viscosity paste. There was a decrease in the percentage of starch hydrolysis between the sorghum types and a further decrease after HMT treatment. 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引用次数: 0
摘要
事实证明，利用热水分处理（HMT）对淀粉进行改性可提高抗性淀粉含量并降低血糖生成指数（GI），从而影响淀粉的功能和营养特性。本研究旨在确定经红外线（IR）和微波（MW）热水分处理（HMT）的白高粱餐、红高粱无单宁餐和红高粱有单宁餐的营养和功能特性，目的是进一步降低估计的血糖生成指数。不同类型高粱的淀粉水解率有所下降，经 HMT 处理后进一步下降。这项研究表明，经 HMT 处理的高粱膳食中淀粉功能和营养特性的变化可能有助于低 GI 高粱食品的开发。研究结果还区分了不同类型高粱的特性。
Functional and nutritional properties of infrared- and microwave heat-moisture-treated sorghum meals
Background and Objectives
Starch modification using heat-moisture treatment (HMT) has been proven to influence starch functionality and nutritional properties as it can increase resistant starch content and reduce the glycemic index (GI). This study aims to determine the nutritional and functional properties of infrared (IR)- and microwave (MW) heat-moisture-treated (HMT) white and red non-tannin, and red tannin sorghum meals with the aim of further reducing the estimated GI.
Findings
All treated meals had significantly (p < .05) lower pasting peak viscosity than the untreated samples, possibly due to aggregate formation observed under the light microscope, restricting the starch from swelling to form a high-viscosity paste. There was a decrease in the percentage of starch hydrolysis between the sorghum types and a further decrease after HMT treatment. A significant difference was observed in the protein digestibility between the sorghum types, but not between the treatments.
Conclusion
HMT with IR and MW further reduced the starch digestibility, possibly because of changes in the starch molecular configuration.
Significance and Novelty
This study suggests that the changes in the starch functionality and nutritional properties of the HMT-treated sorghum meals can potentially be useful in the development of lower-GI sorghum foods. The results also differentiate the characteristics of sorghum types.
期刊介绍：
Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers.
The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.
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