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Pastos y Forrajes 33:3–25īeta T, Obilana AB, Corke H (2001) Genetic diversity in properties of starch from Zimbabwean sorghum landraces. Pérez A, Saucedo O, Iglesias J, Wencomo HB, Reyes F, Oquendo G, Milián I (2010) Caracterización y potencialidades del grano de sorgo ( Sorghum bicolor L. Taylor JRN, Schober TJ, Bean SR (2006) Novel food and non-food uses for sorghum and millets. This is especially important for celiac people, offering them the alternative of gluten-free sorghum pasta and noodles. In addition, tannins decrease starch digestibility 15–20%, producing low glycemic index (GI) products (below 65). The interesting nutritional profile of the products generally includes up to 45% resistant starch (RS) and phenolic compound content with high antioxidant activity.
Cooking loss shows minimum values of 0.85 and 1.9 g/100 g for pasta and noodles, respectively, and high water absorption (up to 345 g/100 g). Pasta and noodles can be produced with 5 to 100% of sorghum at laboratory, pilot or industrial scale with suitable cooking and textural quality coupled with distinctive sensory attributes. Here we review research carried out during the past few years on the use of sorghum as the main ingredient or as an additive in pasta and noodles, highlighting its properties and production technology. There is a growing tendency to use sorghum in pasta and noodle formulations, which are among the most widely consumed products in the world, but its potential benefits in human diet are not being fully exploited. Sorghum is a major cereal crop with various agronomic advantages, contains health-promoting compounds and is gluten-free.
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