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    Effect of Sorghum Flour Addition on In Vitro Starch Digestibility, Cooking Quality, and Consumer Acceptability of Durum Wheat Pasta

    Access Status
    Fulltext not available
    Authors
    Khan, I.
    Yousif, A.
    Johnson, Stuart
    Gamlath, S.
    Date
    2014
    Type
    Journal Article
    
    Metadata
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    Citation
    Khan, I. and Yousif, A. and Johnson, S. and Gamlath, S. 2014. Effect of Sorghum Flour Addition on In Vitro Starch Digestibility, Cooking Quality, and Consumer Acceptability of Durum Wheat Pasta. Journal of Food Science. 79 (8): pp. 1560-1567.
    Source Title
    Journal of Food Science
    DOI
    10.1111/1750-3841.12542
    Additional URLs
    http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12542/abstract;jsessionid=30C6375F1769394769ACAD1EDCE57605.f02t04
    ISSN
    0022-1147
    School
    School of Public Health
    URI
    http://hdl.handle.net/20.500.11937/31934
    Collection
    • Curtin Research Publications
    Abstract

    Whole grain sorghum is a valuable source of resistant starch and polyphenolic antioxidants and its addition into staple food like pasta may reduce the starch digestibility. However, incorporating non durum wheat materials into pasta provides a challenge in terms of maintaining cooking quality and consumer acceptability. Pasta was prepared from 100% durum wheat semolina (DWS) as control or by replacing DWS with either wholegrain red sorghum flour (RSF) or white sorghum flour (WSF) each at 20%, 30%, and 40% incorporation levels, following a laboratory scale procedure. Pasta samples were evaluated for proximate composition, in vitro starch digestibility, cooking quality, and consumer acceptability. The addition of both RSF and WSF lowered the extent of in vitro starch digestion at all substitution levels compared to the control pasta. The rapidly digestible starch was lowered in all the sorghum-containing pastas compared to the control pasta. Neither RSF or WSF addition affected the pasta quality attributes (water absorption, swelling index, dry matter, adhesiveness, cohesiveness, and springiness), except color and hardness which were negatively affected. Consumer sensory results indicated that pasta samples containing 20% and 30% RSF or WSF had acceptable palatability based on meeting one or both of the preset acceptability criteria. It is concluded that the addition of wholegrain sorghum flour to pasta at 30% incorporation level is possible to reduce starch digestibility, while maintaining adequate cooking quality and consumer acceptability.

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