UNIDEF   23986
UNIDAD DE INVESTIGACION Y DESARROLLO ESTRATEGICO PARA LA DEFENSA
Unidad Ejecutora - UE
artículos
Título:
Sorghum in Foods: Functionality and Potential in New Products
Autor/es:
VADABALIJA V. KOMALA; THOMAS H. ROBERTS; VALERIA MESSINA; CHRISTOPHER L. BLANCHARD ; ALI KHODAMMI; ASGAR FARAHNAKY
Revista:
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
Editorial:
WILEY-BLACKWELL PUBLISHING, INC
Referencias:
Lugar: Londres; Año: 2021
ISSN:
1541-4337
Resumen:
Sorghum grain is a staple food ingredient for about 500 million people in 30 countries in Africa and Asia. Despite this substantial contribution to global food production, most of the world?s sorghum grain, and nearly all in Western countries, is used as animal feed. A combination of the ability of sorghum crops to resist heat and drought, which is increasingly important under a changing climate, the limited history of the use of sorghum in Western foods, and the excellent functional properties of sorghum grain in healthy diets, suggests the need for a greater focus on the development of new sorghum-based foods in the West. An understanding of the structural and functional properties of sorghum grain with the aim of developing processes for production of new sorghum-based foods is therefore required. In this review, we discuss the functionality and potential of sorghum in new food products, including sorghum grain composition, the functional properties of sorghum in foods, processing of sorghum-based products, the food applications of sorghum in developing countries, the digestibility of sorghum protein and starch compared to other grains as revealed in animal studies, and (briefly) the health benefits of sorghum. In the potential for sorghum as a major ingredient in new foods, we suggest that the gluten-free status of sorghum is of relatively minor importance compared to the functionality of the slowly digested starch, the health benefits of the phenolic compounds present, and other properties of the grain.