Effect of popping on sorghum starch digestibility and predicted glycemic index.

Sandhya, N. S. and Meera, M. S. and Sila, Bhattacharya (2013) Effect of popping on sorghum starch digestibility and predicted glycemic index. Journal of Food Science and Technology, 50 (2). pp. 387-392. ISSN 0022-1155

PDF Food and Bioprocess Technology Feb 2013 6(1) 207.pdf - Submitted Version Restricted to Registered users only Download (492kB) | Request a copy

Abstract

Effect of popping on carbohydrate, protein, phytic acid and minerals of three varieties (pop sorghum, maldandi and red sorghum) of sorghum were studied. Significant changes (p ≤ 0.05) in the starch degradability including total and soluble amylose content, and resistant starch occurred due to popping; in-vitro protein digestibility along with the content of albumin proteins increased. Starch characteristics had substantial differences among these three varieties which are based on the nature of endosperm and amylose content. Phytic acid content had a reduction of 20%–25% after popping. Glycemic index (GI) determined from kinetic study of enzymatic hydrolysis of sorghum starch was between 85 and 92; the rate constant for hydrolysis for these three varieties were in the range of 0.025 and 0.029 min−1. Popping helped to control phytic acid content in sorghum and enhanced protein as well as starch digestibility

Item Type:	Article
Uncontrolled Keywords:	Digestibility, Glycemic index, Phytic acid Popping, Sorghum
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 06 Sorghum 600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	26 Mar 2013 05:24
Last Modified:	26 Mar 2013 05:24
URI:	http://ir.cftri.res.in/id/eprint/11118

Actions (login required)

View Item