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Tipo:	Artigo de Periódico
Título:	Resistant starch content among several sorghum (Sorghum bicolor) genotypes and the effect of heat treatment on resistant starch retention in two genotypes
Autor(es):	Natália de Carvalho Teixeira Valéria Aparecida Vieira Queiroz Maria Clara Rocha Aline Cristina Pinheiro Amorim Thayana Oliveira Soares Marlene Azevedo Magalhães Monteiro Cícero Beserra de Menezes Robert Eugene Schaffert Maria Aparecida Vieira Teixeira Garcia Roberto Gonçalves Junqueira
Resumen:	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.
Asunto:	Tecnologia de alimentos Amido
Idioma:	eng
País:	Brasil
Editor:	Universidade Federal de Minas Gerais
Sigla da Institución:	UFMG
Departamento:	ENF - DEPARTAMENTO DE ENFERMAGEM APLICADA ENF - DEPARTAMENTO DE NUTRIÇÃO FAR - DEPARTAMENTO DE ALIMENTOS
Tipo de acceso:	Acesso Aberto
Identificador DOI:	10.1016/j.foodchem.2015.10.099
URI:	http://hdl.handle.net/1843/40565
Fecha del documento:	abr-2016
metadata.dc.url.externa:	https://www.sciencedirect.com/science/article/pii/S0308814615300984
metadata.dc.relation.ispartof:	Food Chemistry
Aparece en las colecciones:	Artigo de Periódico

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