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Showing 1 to 13 of 13 for “"sorghum flour"”.
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Preparation, characterization, and evaluation of sorghum flour with increased resistant starch content
Sorghum flour is a gluten-free ingredient and can be used to prepare foods for celiac patients. In addition, sorghum flour is a good source of fiber in the form of resistant starch. The objectives of this research were to develop an effective process to increase resistant starch content of sorghum …
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Effect of Functional Starch in Brown Rice and Grain Sorghum on Plasma Glucose and Insulin Responses in Humans
… starch content of parboiled brown rice flour and grain sorghum flour, and measure the effects on postprandial plasma glucose and insulin levels of 14 and 10 healthy men after consuming a parboiled brown rice flour pudding and grain sorghum flour muffin, respectively. For control …
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Effects of soaking and malting on thermal, functional and antinutritional properties of finger millet (Eluesine coracana L. Gaertn) flour
… productivity, just after maize, wheat, rice, and sorghum. Despite its nutritional value, the underutilisation and neglect of finger millet have been widely documented. This research explored how soaking and malting impact the colour, pasting behaviour, thermal properties, crystallinity, and …
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Digestible indispensable amino acid scores for food proteins
… (PPC), soy protein isolate (SPI), soy flour, and whole grain wheat. The PDCAAS-like values were calculated using the STTD of CP to estimate amino acid digestibility and values for DIAAS were calculated from values for SID of amino acids. Results indicated that values for SID of most …
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Understanding the Impact of Non-thermal Processing and CO2 Assisted Extrusion on Antioxidant, Textural and Functional Properties of Corn, Sorghum and Apple Pomace Based Extrudates
… valorize the underutilized crops, i.e. millet, sorghum and industrial food by-products, i.e. fruit pomace to incorporate into main stream of human diet due to their enrichment in nutritional as well as bioactive compounds like phenolic and flavonoid antioxidants. However, most of the phenolic …
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Gluten-free bread : characterization and development of pre- and post- baked gluten free bread
… bread formulations. An improved gluten-free flour blend consisting of brown rice flour, quinoa flour, and sorghum flour was used with the aim of developing a gluten-free bread formulation comparable to traditional gluten-based bread and commercial gluten-free bread mix. Rheological …
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A comparison of the glycemic index of sorghum and other commonly consumed grains
… index (GI) values or the digestive impact of sorghum based food products currently exists. Because sorghum is a gluten-free grain, its utilization in the United States is growing, especially in baking applications. Information on how sorghum affects blood sugar levels would be beneficial as …
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Fundamental studies on the application of enzymes when brewing with unmalted oats and sorghum
The use of unmalted oats or sorghum in brewing has great potential for creating new beer types/flavors and saving costs. However, the substitution of barley malt with oat or sorghum adjunct is not only innovative but also challenging due to their specific grain characteristics. The overall …
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Formation of Maillard Reaction Products and Chlorogenic Acid-Quinone Induced Green Pigments in Gluten-Free Pretzels Made Using Sunflower Flour
… when soft pretzels are baked using sunflower flour (SFF) in aqueous alkali environment are chlorogenic acid (CGA)-quinone induced greening and Maillard browning. This study aimed to determine how CGA content in two different SFFs containing 45% and 55% protein (Heliaflor<sup>®</sup> 45 and 55, …
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Sorghum hot water extract : influence of grain physico-chemical characteristics
… cereal for traditional lager brewing. The use of sorghum for the production of European-style lager beers has recently been recognised. The use of sorghum as brewing adjunct could be a major socio-economic advantage in the developing countries in Africa. Limitations for its use, however, include …
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Nutrient and Antinutrient Content of an Underexploited Malawian Water Tuber Nymphaea petersiana (Nyika)
… (7.5%), and polished rice (7.0%), but lower than sorghum (10.7%). Protein content was higher than tubers like cassava (1.3%), potato (2%), sweet potato (1.6%), yams (1.5%) and N. lotus (5.2). Nyika tubers have a well balanced amino acid content, limiting only in lysine. There were no significant …
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Process and uses of alternative carbohydrate sources in pet foods and treats
… ancient grain (AG; including spelt, millet and sorghum), and a grain-free diet (GF, including peas, potatoes, and tapioca starch). Experimental diets were evaluated for their impact on the extrusion process and nutrient utilization by dogs. A greater specific mechanical energy (141 vs. 117 …
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Technologies for improving the quality of bread doughs made with barley spent grain and sorghum
… for wheat cultivation. Adoption of composite flours is encouraged to reduce wheat importation and promote local agriculture. Barley brewer’s spent grain (BSG), a high-fibre by-product of the brewing industry, is relatively inexpensive and available at large quantities. Sorghum, which is …