title: Effects of sorghum [Sorghum bicolor (L.) Moench] crude extracts on starch digestibility, Estimated Glycemic Index (EGI), and Resistant Starch (Rs) contents of porridges.
abstract: Bran extracts (70% aqueous acetone) of specialty sorghum varieties (tannin, black, and black with tannin) were used to investigate the effects of sorghum phenolic compounds on starch digestibility, Estimated Glycemic Index (EGI), and Resistant Starch (RS) of porridges made with normal corn starch, enzyme resistant high amylose corn starch, and ground whole sorghum flours. Porridges were cooked with bran extracts in a Rapid Visco-analyser (RVA). The cooking trials indicated that bran extracts of phenolic-rich sorghum varieties significantly reduced EGI, and increased RS contents of porridges. Thus, there could be potential health benefits associated with the incorporation of phenolic-rich sorghum bran extracts into foods to slow starch digestion and increase RS content.
authors.affiliation: Novozymes NA, 77 Perrys Chapel Church Road, Franklinton, NC 27525, USA. daus@novozymes.com
authors.forename: Dilek
authors.initials: D
authors.lastname: Lemlioglu-Austin
authors.forename: Nancy D
authors.initials: ND
authors.lastname: Turner
authors.forename: Cassandra M
authors.initials: CM
authors.lastname: McDonough
authors.forename: Lloyd W
authors.initials: LW
authors.lastname: Rooney
mesh_terms: D000688:Amylose; D004043:Dietary Fiber; D004063:Digestion; D002523:Edible Grain / Q000737:chemistry*; D005502:Food; D038321:Glycemic Index; D006801:Humans; D009753:Nutritive Value; D010936:Plant Extracts / Q000494:pharmacology*; D045868:Sorghum / Q000737:chemistry*; D013213:Starch / Q000378:metabolism*
chemical_list: D004043:Dietary Fiber; D010936:Plant Extracts; D013213:Starch; D000688:Amylose