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Gluten-free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial products.
J Sci Food Agric. 2019 Feb; 99(3):1351-1357.JS

Abstract

BACKGROUND

The development of new products with a focus on nutrition, rather than other technical aspects, is essential to improve the quality of celiac diets. Nutritional attributes of white and brown sorghum gluten-free pasta developed in a previous work were analyzed. The extent and kinetics of starch in vitro digestion, estimated glycemic index (eGI), potentially bioaccessible and dialyzable polyphenols, and antioxidant activity were evaluated and compared with commercial products.

RESULTS

Sorghum flour samples were used to obtain pasta with high protein (≈170 g kg-1), dietary fiber (≈80 g kg-1), polyphenols (2.6 g GA kg-1 pasta), and antioxidant activity. This sorghum pasta showed slower starch in vitro digestion than the other gluten-free pasta, with a high level of protein hydrolysis (76%). The highest eGI was observed in a rice sample (69.8) followed by a corn-based pasta (66.4). White and brown sorghum gluten-free pasta showed 2.9 and 2.4 times, respectively, higher potentially bioaccessible polyphenol content compared to that in cooked pasta. No significant variation in antioxidant activity was found in sorghum pasta after digestion and around 48% and 36% of activity was detected in dialysate.

CONCLUSION

Both types of sorghum gluten-free pasta have demonstrated their nutritional value and represent a good potential alternative to current commercial pasta. © 2018 Society of Chemical Industry.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Palavecino PM
CONICET-UNC, Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), Av. Filloy s/n, 5000, Córdoba, Argentina. Universidad Nacional de Córdoba, Facultad de Ciencias Exactas, Físicas y Naturales, Instituto de Ciencia y Tecnología de los Alimentos, Córdoba, Argentina.
Ribotta PD
CONICET-UNC, Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), Av. Filloy s/n, 5000, Córdoba, Argentina. Universidad Nacional de Córdoba, Facultad de Ciencias Exactas, Físicas y Naturales, Instituto de Ciencia y Tecnología de los Alimentos, Córdoba, Argentina. Universidad Nacional de Córdoba, Instituto Superior de Investigación, Desarrollo y Servicios en Alimentos, SECYT, Córdoba, Argentina.
León AE
CONICET-UNC, Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), Av. Filloy s/n, 5000, Córdoba, Argentina. Universidad Nacional de Córdoba, Facultad de Ciencias Agropecuarias, Laboratorio de química biológica, Córdoba, Argentina.
Bustos MC
CONICET-UNC, Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), Av. Filloy s/n, 5000, Córdoba, Argentina. Universidad Nacional de Córdoba, Facultad de Ciencias Agropecuarias, Laboratorio de química biológica, Córdoba, Argentina.

MeSH

AntioxidantsCookingDiet, Gluten-FreeDigestionFlourGlutensNutritive ValueSorghumStarch

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30094850

Citation

Palavecino, Pablo M., et al. "Gluten-free Sorghum Pasta: Starch Digestibility and Antioxidant Capacity Compared With Commercial Products." Journal of the Science of Food and Agriculture, vol. 99, no. 3, 2019, pp. 1351-1357.
Palavecino PM, Ribotta PD, León AE, et al. Gluten-free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial products. J Sci Food Agric. 2019;99(3):1351-1357.
Palavecino, P. M., Ribotta, P. D., León, A. E., & Bustos, M. C. (2019). Gluten-free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial products. Journal of the Science of Food and Agriculture, 99(3), 1351-1357. https://doi.org/10.1002/jsfa.9310
Palavecino PM, et al. Gluten-free Sorghum Pasta: Starch Digestibility and Antioxidant Capacity Compared With Commercial Products. J Sci Food Agric. 2019;99(3):1351-1357. PubMed PMID: 30094850.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Gluten-free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial products. AU - Palavecino,Pablo M, AU - Ribotta,Pablo D, AU - León,Alberto E, AU - Bustos,Mariela C, Y1 - 2018/09/28/ PY - 2018/05/07/received PY - 2018/08/02/revised PY - 2018/08/03/accepted PY - 2018/8/11/pubmed PY - 2019/3/21/medline PY - 2018/8/11/entrez KW - antioxidant activity KW - dialyzability KW - gluten-free pasta KW - potentially bioaccessible KW - starch digestibility SP - 1351 EP - 1357 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 99 IS - 3 N2 - BACKGROUND: The development of new products with a focus on nutrition, rather than other technical aspects, is essential to improve the quality of celiac diets. Nutritional attributes of white and brown sorghum gluten-free pasta developed in a previous work were analyzed. The extent and kinetics of starch in vitro digestion, estimated glycemic index (eGI), potentially bioaccessible and dialyzable polyphenols, and antioxidant activity were evaluated and compared with commercial products. RESULTS: Sorghum flour samples were used to obtain pasta with high protein (≈170 g kg-1), dietary fiber (≈80 g kg-1), polyphenols (2.6 g GA kg-1 pasta), and antioxidant activity. This sorghum pasta showed slower starch in vitro digestion than the other gluten-free pasta, with a high level of protein hydrolysis (76%). The highest eGI was observed in a rice sample (69.8) followed by a corn-based pasta (66.4). White and brown sorghum gluten-free pasta showed 2.9 and 2.4 times, respectively, higher potentially bioaccessible polyphenol content compared to that in cooked pasta. No significant variation in antioxidant activity was found in sorghum pasta after digestion and around 48% and 36% of activity was detected in dialysate. CONCLUSION: Both types of sorghum gluten-free pasta have demonstrated their nutritional value and represent a good potential alternative to current commercial pasta. © 2018 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/30094850/Gluten_free_sorghum_pasta:_starch_digestibility_and_antioxidant_capacity_compared_with_commercial_products_ DB - PRIME DP - Unbound Medicine ER -