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Effect of sorghum flour addition on in vitro starch digestibility, cooking quality, and consumer acceptability of durum wheat pasta.
J Food Sci. 2014 Aug; 79(8):S1560-7.JF

Abstract

Whole grain sorghum is a valuable source of resistant starch and polyphenolic antioxidants and its addition into staple food like pasta may reduce the starch digestibility. However, incorporating nondurum wheat materials into pasta provides a challenge in terms of maintaining cooking quality and consumer acceptability. Pasta was prepared from 100% durum wheat semolina (DWS) as control or by replacing DWS with either wholegrain red sorghum flour (RSF) or white sorghum flour (WSF) each at 20%, 30%, and 40% incorporation levels, following a laboratory-scale procedure. Pasta samples were evaluated for proximate composition, in vitro starch digestibility, cooking quality, and consumer acceptability. The addition of both RSF and WSF lowered the extent of in vitro starch digestion at all substitution levels compared to the control pasta. The rapidly digestible starch was lowered in all the sorghum-containing pastas compared to the control pasta. Neither RSF or WSF addition affected the pasta quality attributes (water absorption, swelling index, dry matter, adhesiveness, cohesiveness, and springiness), except color and hardness which were negatively affected. Consumer sensory results indicated that pasta samples containing 20% and 30% RSF or WSF had acceptable palatability based on meeting one or both of the preset acceptability criteria. It is concluded that the addition of wholegrain sorghum flour to pasta at 30% incorporation level is possible to reduce starch digestibility, while maintaining adequate cooking quality and consumer acceptability.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Khan I
School of Exercise and Nutrition Sciences, Deakin Univ., Burwood, Victoria, 3125, Australia; Dept. of Human Nutrition, Univ. of Agriculture, Peshawar, Khyber Pakhtunkhwa, 25120, Pakistan.
Yousif AM
No affiliation info available
Johnson SK
No affiliation info available
Gamlath S
No affiliation info available

MeSH

AdultAntioxidantsColorConsumer BehaviorCookingDietary FiberDigestionFemaleFlourHardnessHumansMaleMiddle AgedSorghumStarchTasteTriticumYoung Adult

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25047068

Citation

Khan, Imran, et al. "Effect of Sorghum Flour Addition On in Vitro Starch Digestibility, Cooking Quality, and Consumer Acceptability of Durum Wheat Pasta." Journal of Food Science, vol. 79, no. 8, 2014, pp. S1560-7.
Khan I, Yousif AM, Johnson SK, et al. Effect of sorghum flour addition on in vitro starch digestibility, cooking quality, and consumer acceptability of durum wheat pasta. J Food Sci. 2014;79(8):S1560-7.
Khan, I., Yousif, A. M., Johnson, S. K., & Gamlath, S. (2014). Effect of sorghum flour addition on in vitro starch digestibility, cooking quality, and consumer acceptability of durum wheat pasta. Journal of Food Science, 79(8), S1560-7. https://doi.org/10.1111/1750-3841.12542
Khan I, et al. Effect of Sorghum Flour Addition On in Vitro Starch Digestibility, Cooking Quality, and Consumer Acceptability of Durum Wheat Pasta. J Food Sci. 2014;79(8):S1560-7. PubMed PMID: 25047068.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of sorghum flour addition on in vitro starch digestibility, cooking quality, and consumer acceptability of durum wheat pasta. AU - Khan,Imran, AU - Yousif,Adel M, AU - Johnson,Stuart K, AU - Gamlath,Shirani, Y1 - 2014/07/21/ PY - 2013/11/21/received PY - 2014/05/19/accepted PY - 2014/7/23/entrez PY - 2014/7/23/pubmed PY - 2015/5/20/medline KW - consumer acceptability KW - cooking quality KW - in vitro starch digestibility KW - pasta KW - sorghum SP - S1560 EP - 7 JF - Journal of food science JO - J Food Sci VL - 79 IS - 8 N2 - Whole grain sorghum is a valuable source of resistant starch and polyphenolic antioxidants and its addition into staple food like pasta may reduce the starch digestibility. However, incorporating nondurum wheat materials into pasta provides a challenge in terms of maintaining cooking quality and consumer acceptability. Pasta was prepared from 100% durum wheat semolina (DWS) as control or by replacing DWS with either wholegrain red sorghum flour (RSF) or white sorghum flour (WSF) each at 20%, 30%, and 40% incorporation levels, following a laboratory-scale procedure. Pasta samples were evaluated for proximate composition, in vitro starch digestibility, cooking quality, and consumer acceptability. The addition of both RSF and WSF lowered the extent of in vitro starch digestion at all substitution levels compared to the control pasta. The rapidly digestible starch was lowered in all the sorghum-containing pastas compared to the control pasta. Neither RSF or WSF addition affected the pasta quality attributes (water absorption, swelling index, dry matter, adhesiveness, cohesiveness, and springiness), except color and hardness which were negatively affected. Consumer sensory results indicated that pasta samples containing 20% and 30% RSF or WSF had acceptable palatability based on meeting one or both of the preset acceptability criteria. It is concluded that the addition of wholegrain sorghum flour to pasta at 30% incorporation level is possible to reduce starch digestibility, while maintaining adequate cooking quality and consumer acceptability. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/25047068/Effect_of_sorghum_flour_addition_on_in_vitro_starch_digestibility_cooking_quality_and_consumer_acceptability_of_durum_wheat_pasta_ DB - PRIME DP - Unbound Medicine ER -