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Effect of Sorghum Flour Addition on Resistant Starch Content, Phenolic Profile and Antioxidant Capacity of Durum Wheat Pasta

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Authors
Khan, I.
Yousif, A.
Johnson, Stuart
Gamlath, S.
Date
2013
Type
Journal Article

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Khan, Imran and Yousif, Adel and Johnson, Stuart K. and Gamlath, Shirani. 2013. Effect of Sorghum Flour Addition on Resistant Starch Content, Phenolic Profile and Antioxidant Capacity of Durum Wheat Pasta. Food Research International. 54 (1): pp. 578-586.
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Food Research International
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NOTICE: This is the author’s version of a work that was accepted for publication in Food Research International. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Research International, Volume 54, Issue 1, November 2013, Pages 578-586. http://doi.org/10.1016/j.foodres.2013.07.059

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Abstract

Foods containing elevated levels of health functional components such as resistant starch and polyphenolic antioxidants may have beneficial effects on human health. Pasta incorporating either red sorghum flour (RSF) or white sorghum flour (WSF) each at 20%, 30% and 40% substitution of durum wheat semolina (DWS) was prepared and compared to pasta made from 100% DWS (control) for content of starch fractions, phenolic profile and antioxidant capacity, before and after cooking. Total, digestible and resistant starch contents were determined by the AOAC method; individual phenolic acids and anthocyanins by reverse phase-HPLC analysis; total phenolic content by the Folin–Ciocalteu method and antioxidant capacity by the ABTS assay. The addition of both RSF and WSF increased the resistant starch content, bound phenolic acids, total phenolic content and antioxidant capacity at all incorporation levels compared to the control pasta; while free phenolic acids and anthocyanins were higher in the RSF-containing pasta only. Cooking did not change the resistant starch content of any of the pasta formulations. Cooking did however decrease the free phenolic acids, anthocyanins, total phenolic content and antioxidant capacity and increased the bound phenolic acids of the sorghum-containing pastas. The study suggests that these sorghum flours may be very useful for the preparation of pasta with increased levels of resistant starch and polyphenolic antioxidants.