Effects of different sorghum cultivars on physical properties, total phenolic content and antioxidant capacities of pasta produced from durum-sorghum blends

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F25%3A101981" target="_blank" >RIV/60460709:41210/25:101981 - isvavai.cz</a>

Result on the web

<a href="https://www.sciencedirect.com/science/article/pii/S0733521025000906?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0733521025000906?via%3Dihub</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.jcs.2025.104192" target="_blank" >10.1016/j.jcs.2025.104192</a>

Result language

angličtina

Original language name

Effects of different sorghum cultivars on physical properties, total phenolic content and antioxidant capacities of pasta produced from durum-sorghum blends

Original language description

Sorghum (Sorghum bicolor (L.) Moench) is a drought-tolerant, gluten-free cereal with significant potential to enhance the nutritional benefits of food products. This study aimed to evaluate the influence of eight sorghum cultivars grown in Austria on the physical and nutritional quality (total phenolic content and antioxidant activities) of pasta produced from durum-sorghum blends (60:40). Additionally, the effect of sorghum on starch and protein digestibility was examined in the cooked pasta. The optimal cooking time was lower after sorghum addition, attributed to the reduced gluten content and hydrophobic nature of sorghum proteins. Higher protein, starch, and amylose content were positively, while higher content of starch damage, crude fat, and ash were negatively correlated with optimal cooking time. Sorghum blended pasta had lowered firmness and water absorption capacity, and increased cooking loss. Despite a reduction in TPC and antioxidant activities during pasta processing, sorghum blended pasta maintained higher phenolic content and antioxidant capacities than durum pasta, and starch digestibility was higher. Differences among the cultivars used were observed with Leggend demonstrating the most promising characteristics. This study provides first insights into the potential of different sorghum cultivars as plant-based ingredients in pasta, contributing to the development of healthier and more sustainable foods.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40401 - Agricultural biotechnology and food biotechnology

Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2025

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

JOURNAL OF CEREAL SCIENCE

ISSN

0733-5210

e-ISSN

1095-9963

Volume of the periodical

123

Issue of the periodical within the volume

May 2025

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

9

Pages from-to

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UT code for WoS article

001484497600001

EID of the result in the Scopus database

2-s2.0-105003394670