Composition, in vitro digestibility, and sensory evaluation of extruded whole grain sorghum breakfast cereals

LWT

Volumn 62, Issue 1, 2015, Pages 662-667

  Mkandawire, Nyambe L ^a,b   Weier, Steven A ^a   Weller, Curtis L ^a   Jackson, David S ^a,c   Rose, Devin J ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^b UNIVERSITY OF ZAMBIA   (Zambia)

^c University of Nebraska Lincoln Agricultural Research Division   (United States)

Author keywords

Extrusion; Protein; Resistant starch; Tannins

Indexed keywords

EXTRUSION; FLAVONOIDS; PROTEINS; TANNINS; TEXTURES; WATER ABSORPTION; WATER QUALITY;

ABSORPTION INDEXES; NUTRITIONAL PROFILES; OVERALL ACCEPTABILITY; PROTEIN DIGESTIBILITY; RESISTANT STARCH; SENSORY PROPERTIES; TWIN SCREW EXTRUDERS; WATER SOLUBILITIES;

STARCH;

SORGHUM BICOLOR BICOLOR;

EID: 84924195547     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.12.051     Document Type: Article

References (43)

1. American Association of Cereal Chemists Approved methods of analysis 2000, The Association, St. Paul, MN, (approved methods 08-01, 32-25, 44-15A, 46-30, 55-10, and 76-13). 10th ed.
2. Arbab M.E., El Tinay A.H. Effect of cooking and treatment with sodium bisulphite or ascorbic acid on the invitro protein digestibility of two sorghum cultivars. Food Chemistry 1997, 59:339-343.
3. Austin D.L., Turner N.D., McDonough C.M., Rooney L.W. Effects of brans from specialty sorghum varieties on invitro starch digestibility of soft and hard sorghum endosperm porridges. Cereal Chemistry 2012, 89:190-197.
4. Awika J.M., Rooney L.W. Sorghum phytochemicals and their potential impact on human health. Phytochemistry 2004, 65:1199-1221.
5. Barros F., Awika J.M., Rooney L.W. Interaction of tannins and other sorghum phenolic compounds with starch and effects of invitro starch digestibility. Journal of Agricultural and Food Chemistry 2012, 60:11609-11617.
6. Birt D.F., Boylston T., Hendrich S., Jane J.L., Hollis J., Li L., et al. Resistant starch: promise for improving human health. Advances in Nutrition 2013, 4:587-601.
7. Camire M.E., Camire A., Krumhar K. Chemical and nutritional changes in food during extrusion. Critical Reviews in Food Science and Nutrition 1990, 29:35-57.
8. Celis L.P.C., Rooney L.W., McDonough C.M. Aready to eat breakfast cereal from food grade sorghum. Cereal Chemistry 1996, 73:108-114.
9. Devi N.L., Shobha S., Tang X., Shaur S.A., Dogan H., Alavi S. Development of protein-rich sorghum-based expanded snacks using extrusion technology. International Journal of Food Properties 2013, 16:263-276.
10. Dlamini N.R., Taylor J.R.N., Rooney L.W. The effect of sorghum type and processing on the antioxidant properties of African sorghum-based foods. Food Chemistry 2007, 105:1412-1419.
11. Duodu K.G., Taylor J.R.N., Belton P.S., Hamaker B.R. Factors affecting sorghum protein digestibility. Journal of Cereal Science 2002, 38:117-131.
12. Emmambux N.M., Taylor J.R.N. Sorghum kafirin interaction with various phenolic compounds. Journal of the Science of Food and Agriculture 2003, 83:402-407.
13. Fapojuwo O.O., Maga J.A., Jansen G.R. Effect of extrusion cooking on invitro protein digestibility of sorghum. Journal of Food Science 1987, 52:218-219.
14. Hamaker B.R., Kirleis A.W., Mertz E.T., Axtell J.D. Effects of cooking on the protein profiles and invitro digestibility of sorghum and maize. Journal of Agricultural and Food Chemistry 1986, 34:647-649.
15. Hernot D.C., Boileau T.W., Bauer L.L., Swanson K.S., Fahey G.C. Invitro digestion characteristics of unprocessed and processed whole grains and their components. Journal of Agricultural and Food Chemistry 2008, 56:10721-10726.
16. Khan I., Yousif A.M., Johnson S.K., Gamlath S. Effect of sorghum flour addition on invitro starch digestibility, cooking quality, and consumer acceptability of durum wheat pasta. Journal of Food Science 2014, 79:S1560-S1567.
17. Kobue-Lekalake R.I., Taylor J.R.N., de Kock H.L. Effects of phenolics in sorghum grain on its bitterness, astringency and other sensory properties. Journal of the Science of Food and Agriculture 2007, 87:1940-1948.
18. Kurien P.P., Narayanarao M., Swaminathan M., Subrahmanyan V. The metabolism of nitrogen, calcium and phosphorus in undernourished children. British Journal of Nutrition 1960, 14:339-345.
19. Lafiandra D., Riccardi G., Shewry P.R. Improving cereal grain carbohydrates for diet and health. Journal of Cereal Science 2014, 59:312-326.
20. Lemilioglu-Austin D. Sorghum: obliging alternative and ancient grain. Cereal Foods World 2014, 59:12-20.
21. Lesmes U., Beards E.J., Gibson G.R., Tuohy K.M., Shimoni E. Effects of resistant starch type III polymorphs on human colon microbiota and short chain fatty acids in human gut models. Journal of Agricultural and Food Chemistry 2008, 56:5415-5421.
22. Martínez I., Kim J., Duffy P.R., Schlegel V.L., Walter J. Resistant starches types 2 and 4 have differential effects on the composition of the fecal microbiota in human subjects. PloS One 2010, 5:e15046.
23. Mertz E.T., Hassen M.M., Cairns-Whittern C., Kirleis A.W., Tu L., Axtell J.D. Pepsin digestibility of proteins in sorghum and other major cereals. Proceedings of the National Academy of Sciences of the United States of America 1984, 81:1-2.
24. Mezreb K., Goullieux A., Ralainirina R., Queneudec M. Effect of sucrose on the textural properties of corn and wheat extrudates. Carbohydrate Polymers 2006, 64:1-8.
25. Miller R.A., Jeong J., Maningat C.C. Effect of RS4 resistant starch on extruded ready-to-eat breakfast cereal quality. Cereal Chemistry 2011, 88:584-588.
26. Mkandawire N.L., Kaufman R.C., Bean S.R., Weller C.L., Jackson D.S., Rose D.J. Effects of sorghum [Sorghum bicolor (L.) Moench] tannins on α-amylase activity and invitro digestibility of starch in raw and processed flours. Journal of Agricultural and Food Chemistry 2013, 61:4448-4454.
27. Moraes E.A., Queiroz V.A.V., Shaffert R.E., Costa N.M.B., Nelson J.D., Ribeiro S.M.R., et al. Invivo protein quality of new sorghum genotypes for human consumption. Food Chemistry 2012, 134:1549-1555.
28. Murty D.S., Kumar K.A. Traditional uses of sorghum and millets. Sorghum and millets: Chemistry and technology 1995, 185-221. American Association of Cereal Chemists, St. Paul, MN. D.A.V. Dendy (Ed.).
29. Kaufman R.C., Herald T.J., Bean S.R., Wilson J.D., Tuinstra M.R. Variability in tannin content, chemistry and activity in a diverse group of tannin containing sorghum cultivars. Journal of the Science of Food and Agriculture 2013, 93:1233-1241.
30. Peng L., Li Z.R., Green R.S., Holzman I.R., Lin J. Butyrate enhances the intestinal barrier by facilitating tight junction assembly via activation of AMP-activated protein kinase in Caco-2 cell monolayers. Journal of Nutrition 2009, 139:1619-1625.
31. Peplinski A.J., Pfeifer V.F. Gelatinization of corn and sorghum grits by steam cooking. Cereal Science Today 1970, 15:144-151.
32. Price M.L., Van Soyoc S., Butler L.G. Acritical evaluation of the vanillin reaction as an assay for tannin in sorghum grain. Journal of Agricultural and Food Chemistry 1978, 26:1214-1218.
33. Rooney L.W., Pflugfelder R.L. Factors affecting starch digestibility with special emphasis on sorghum and corn. Journal of Animal Science 1986, 63:1607-1623.
34. Rose D.J., Williams E., Mkandawire N.L., Weller C.L., Jackson D.S. Use of whole grain and refined flour from tannin and non-tannin sorghum (Sorghum bicolor (L.) Moench) varieties in frybread. Food Science and Technology International 2014, 20:333-339.
35. Serna-Saldivar S., Rooney L.W. Structure and chemistry of sorghum and millets. Sorghum and millets: Chemistry and technology 1995, 69-124. American Association of Cereal Chemists, St. Paul, MN. D.A.V. Dendy (Ed.).
36. Shin L. Sorghum based breakfast cereal 1986, University of Nebraska-Lincoln, Lincoln, NE, (PhD dissertation).
37. Taylor J.R.N., Emmambux M.N. Developments in our understanding of sorghum polysaccharides and their health benefits. Cereal Chemistry 2010, 87:263-271.
38. Vargas-Solórzano J.W., Carvalho C.W.P., Takeiti C.Y., Ascheri J.L.R., Queiroz V.A.V. Physicochemical properties of expanded extrudates from colored sorghum genotypes. Food Research International 2014, 55:37-44.
39. Vázquez-Araújo L., Chambers E., Cherdchu P. Consumer input for developing human food products made with sorghum grain. Journal of Food Science 2012, 77:S384-S389.
40. Welch R.W. Nutrient composition and nutritional quality of oats and comparisons with other cereals. Oats: Chemistry and technology 2011, 95-108. AACC International, St. Paul, MN. 2nd ed. F.H. Webster, P.J. Wood (Eds.).
41. Yağci S., Göğüs F. Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products. Journal of Food Engineering 2008, 86:122-132.
42. Zhang G., Hamaker B.R. Low α-amylase starch digestibility of cooked sorghum flours and the effect of protein. Cereal Chemistry 1998, 75:710-713.
43. Zhang G., Hamaker B.R. Slowly digestible starch: concept, mechanism, and proposed extended glycemic index. Critical Reviews in Food Science and Nutrition 2009, 49:852-867.