title: Effect of popping on sorghum starch digestibility and predicted glycemic index.
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.
authors.affiliation: Grain Science and Technology Department, Central Food Technological Research Institute, Council of Scientific and Industrial Research (CSIR), Mysore, 570020 India.
authors.forename: Sanddhya
authors.initials: S
authors.lastname: Nathakattur Saravanabavan
authors.affiliation: Grain Science and Technology Department, Central Food Technological Research Institute, Council of Scientific and Industrial Research (CSIR), Mysore, 570020 India.
authors.forename: Meera
authors.initials: M
authors.lastname: Manchanahally Shivanna
authors.affiliation: Grain Science and Technology Department, Central Food Technological Research Institute, Council of Scientific and Industrial Research (CSIR), Mysore, 570020 India.
authors.forename: Sila
authors.initials: S
authors.lastname: Bhattacharya
keywords: Digestibility; Glycemic index; Phytic acid; Popping; Sorghum