Article
Resistant starch content among several sorghum (Sorghum bicolor) genotypes and the effect of heat treatment on resistant starch retention in two genotypes.
Food chemistry - 15 Apr 2016
Teixeira Natália de Carvalho, Queiroz Valéria Aparecida Vieira, Rocha Maria Clara, Amorim Aline Cristina Pinheiro, Soares Thayana Oliveira, Monteiro Marlene Azevedo Magalhães, de Menezes Cícero Beserra, Schaffert Robert Eugene, Garcia Maria Aparecida Vieira Teixeira, Junqueira Roberto Gonçalves
Abstract excerpt
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...
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