Resistant starch content among several sorghum (Sorghum bicolor) genotypes and the effect of heat treatment on resistant starch retention in two genotypes

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dc.creatorNatália de Carvalho Teixeira
dc.creatorValéria Aparecida Vieira Queiroz
dc.creatorMaria Clara Rocha
dc.creatorAline Cristina Pinheiro Amorim
dc.creatorThayana Oliveira Soares
dc.creatorMarlene Azevedo Magalhães Monteiro
dc.creatorCícero Beserra de Menezes
dc.creatorRobert Eugene Schaffert
dc.creatorMaria Aparecida Vieira Teixeira Garcia
dc.creatorRoberto Gonçalves Junqueira
dc.date.accessioned2022-03-29T19:04:58Z
dc.date.accessioned2025-09-09T01:22:51Z
dc.date.available2022-03-29T19:04:58Z
dc.date.issued2016-04
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.description.sponsorshipOutra Agência
dc.format.mimetypepdf
dc.identifier.doi10.1016/j.foodchem.2015.10.099
dc.identifier.issn03088146
dc.identifier.urihttps://hdl.handle.net/1843/40565
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFood Chemistry
dc.rightsAcesso Aberto
dc.subjectTecnologia de alimentos
dc.subjectAmido
dc.subject.otherSorghum bicolor
dc.subject.otherResistant starch
dc.subject.otherWet heat
dc.subject.otherDry heat
dc.titleResistant starch content among several sorghum (Sorghum bicolor) genotypes and the effect of heat treatment on resistant starch retention in two genotypes
dc.typeArtigo de periódico
local.citation.epage296
local.citation.issuePart A
local.citation.spage291
local.citation.volume197
local.description.resumoThe 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.
local.publisher.countryBrasil
local.publisher.departmentENF - DEPARTAMENTO DE ENFERMAGEM APLICADA
local.publisher.departmentENF - DEPARTAMENTO DE NUTRIÇÃO
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S0308814615300984

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