Effect of sorghum flour addition on resistant starch content, phenolic profile and antioxidant capacity of durum wheat pasta

• Published in: Food research international Vol. 54; no. 1; pp. 578 - 586
• Main Authors: Khan, Imran, Yousif, Adel, Johnson, Stuart K., Gamlath, Shirani
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.11.2013; Elsevier
• Subjects: Anthocyanins; antioxidant activity; Antioxidant capacity; Antioxidants; Biological and medical sciences; cooking; durum wheat; Flour; Food industries; Fundamental and applied biological sciences. Psychology; Heating; human health; Pasta; Phenolic acids; Phenolic compounds; Resistant starch; semolina; Sorghum; sorghum flour; Starches; Wheat; Antioxidant capacity; Sorghum; Resistant starch; Pasta; Phenolic compounds; Wheat; Monocotyledones; Addition; Antioxidant; Profile; Durum wheat; Gramineae; Cereal product; Angiospermae; Phenols; Cereal; Spermatophyta; Sorghum flour; Sorghum (food); Dietary fiber; Polysaccharide
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2013.07.059

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. •The effect of sorghum addition to pasta on starch and phenolic properties was studied.•Sorghum addition increased resistant starch and polyphenolic antioxidants in pasta.•Cooking decreased total phenolic content and antioxidant capacity of pasta.•Free phenolic acids decreased while bound phenolic acids increased during cooking.