title: Resistant starch content among several sorghum (Sorghum bicolor) genotypes and the effect of heat treatment on resistant starch retention in two genotypes.
abstract: The resistant starch (RS) contents in 49 sorghum genotypes and the effects of heat treatment using dry and wet heat on the grain and flour from two sorghum genotypes were investigated. The results showed a wide variation in the RS contents of the genotypes analyzed. The RS mean values were grouped into six distinct groups and ranged from 0.31±0.33 g/100 g to 65.66±5.46 g/100 g sorghum flour on dry basis. Dry heat causes minor losses in the RS content with retentions of up to 97.19±1.92% of this compound, whereas wet heat retained at most 6.98±0.43% of the RS. The SC 59 and (SSN76)FC6608 RED KAFIR BAZINE (ASA N23) cultivars, which have an average RS content of 65.51 g/100 g, were appropriate for human consumption, and the use of dry heat is presented as a better alternative for the preservation of RS in heat-treated grains.
authors.affiliation: Programa de Pós-Graduação em Ciência de Alimentos, Universidade Federal de Minas Gerais, 31270-010 Belo Horizonte, MG, Brazil; Departamento de Alimentos, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil.
authors.forename: Natália de Carvalho
authors.initials: Nde C
authors.lastname: Teixeira
authors.affiliation: Embrapa Milho e Sorgo, Sete Lagoas, MG, Brazil.
authors.forename: Valéria Aparecida Vieira
authors.initials: VA
authors.lastname: Queiroz
authors.affiliation: Departamento de Alimentos, Universidade Federal de São João del Rei, Sete Lagoas, MG, Brazil.
authors.forename: Maria Clara
authors.initials: MC
authors.lastname: Rocha
authors.affiliation: Programa de Pós-Graduação em Ciência de Alimentos, Universidade Federal de Minas Gerais, 31270-010 Belo Horizonte, MG, Brazil; Departamento de Alimentos, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil.
authors.forename: Aline Cristina Pinheiro
authors.initials: AC
authors.lastname: Amorim
authors.affiliation: Departamento de Alimentos, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil.
authors.forename: Thayana Oliveira
authors.initials: TO
authors.lastname: Soares
authors.affiliation: Departamento de Nutrição, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil.
authors.forename: Marlene Azevedo Magalhães
authors.initials: MA
authors.lastname: Monteiro
authors.affiliation: Embrapa Milho e Sorgo, Sete Lagoas, MG, Brazil.
authors.forename: Cícero Beserra
authors.initials: CB
authors.lastname: de Menezes
authors.affiliation: Embrapa Milho e Sorgo, Sete Lagoas, MG, Brazil.
authors.forename: Robert Eugene
authors.initials: RE
authors.lastname: Schaffert
authors.affiliation: Departamento de Alimentos, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil.
authors.forename: Maria Aparecida Vieira Teixeira
authors.initials: MA
authors.lastname: Garcia
authors.affiliation: Programa de Pós-Graduação em Ciência de Alimentos, Universidade Federal de Minas Gerais, 31270-010 Belo Horizonte, MG, Brazil; Departamento de Alimentos, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil. Electronic address: rjunqueira@ufmg.br.
authors.forename: Roberto Gonçalves
authors.initials: RG
authors.lastname: Junqueira
mesh_terms: D002523:Edible Grain / Q000737:chemistry / Q000235:genetics; D005433:Flour; D005511:Food Handling; D005838:Genotype; D006358:Hot Temperature; D045868:Sorghum / Q000737:chemistry* / Q000145:classification / Q000235:genetics*; D013213:Starch / Q000737:chemistry*
chemical_list: D013213:Starch
keywords: Dry heat; Resistant starch; Sorghum bicolor; Wet heat