Impact of heat and high-moisture pH treatments on starch digestibility, phenolic composition, and cell bioactivity in sorghum (Sorghum bicolor L. Moench) flour

Impact of heat and high-moisture pH treatments on starch digestibility, phenolic composition, and cell bioactivity in sorghum (Sorghum bicolor L. Moench) flour

Sorghum (Sorghum bicolor L. Moench), characterized by substantial genetic diversity, encompasses some lines rich in health-promoting polyphenols. Laboratory studies have demonstrated anticancer properties of sorghum phenolics; however, their presence may impact nutritional factors, such as digestibl...

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Bibliographic Details
Main Authors: Jaymi Peterson, Adina L. Santana, Sarah Cox, Mayra Perez-Fajardo, Jose Covarrubias, Ramasamy Perumal, Scott Bean, Xiaorong Wu, Weiqun Wang, Dmitriy Smolensky
Format: Article
Language:English
Published: Frontiers Media S.A. 2024-08-01
Series:Frontiers in Nutrition
Subjects:
sorghum flour
sorghum polyphenols
starch digestibility
sorghum bioactivity
high-moisture heat treatment
pH treatment
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2024.1428542/full

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https://www.frontiersin.org/articles/10.3389/fnut.2024.1428542/full

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