Effect of culinary and industrial sorghum processing: Assessing the potential as human food

• Grant number: 19/15359-0
• Support Opportunities: Scholarships in Brazil - Doctorate
• Start date: July 01, 2020
• End date: July 31, 2023
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Vanessa Dias Capriles
• Grantee: Etiene Valéria de Aguiar
• Host Institution: Instituto de Saúde e Sociedade (ISS). Universidade Federal de São Paulo (UNIFESP). Campus Baixada Santista. Santos , SP, Brazil

Abstract

Sorghum (Sorghum bicolor (L.) Moench) is the fifth most produced cereal in the world, but only recently this grain hasattracted the interest of researchers, food industry and consumers due to its nutritional, bioactive and gluten-freecomposition, and potential as a food ingredient. Sorghum currently integrates human diet in Asian and African countriesand is slowly gaining popularity in other regions. In Brazil, its production is still almost exclusively destined for animalfeed. Considering the potential of this cereal to promote human health and nutritional security of the population, and itssuitability for consumption by individuals with gluten-related disorders, it is necessary to refine processing techniquesthat promotes its consumption. Thus, the objective of this project is to study the processing effects on sorghumcomposition, antioxidant activity, glycemic response and acceptability. Grains of sorghum BRS 373 (pericarp bronze,without tannins) and BRS 305 (brown pericarp, with tannins), produced by Embrapa Maize and Sorghum, will be used forthis study. Cooking, explosion, extrusion and lamination, processes which are often used to prepare common cereals forconsumption, will be studied. The raw and processed sorghum grains will be evaluated for the centesimal and bioactivecomposition and in vitro antioxidant activity. The levels of total phenolics, tannins, resistant starch, dietary fiber and ßglucan will be determined. In vivo determination of glycemic index (GI) and glycemic load (GL) will also be performed ona short human trial. The results of this study are expected to help define appropriate processing conditions for sorghum,considering nutritional and sensory criteria, contributing to greater insertion of this grain on human food, as well asproviding information for designing products intended for specific population groups.

Scientific publications

(The scientific publications listed on this page originate from the Web of Science or SciELO databases. Their authors have cited FAPESP grant or fellowship project numbers awarded to Principal Investigators or Fellowship Recipients, whether or not they are among the authors. This information is collected automatically and retrieved directly from those bibliometric databases.)

CENTENO, ANA CAROLINA L.; AGUIAR, ETIENE; SANTOS, FERNANDA; QUEIROZ, VALERIA; CONTI-SILVA, ANA; KRUPA-KOZAK, URSZULA; CAPRILES, VANESSA. Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread-A Factorial Design Approach. APPLIED SCIENCES-BASEL, v. 11, n. 17, SEP 2021. (12/17838-4, 19/15359-0)

AGUIAR, ETIENE V.; SANTOS, FERNANDA G.; KRUPA-KOZAK, URSZULA; CAPRILES, VANESSA D.. Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, JUL 2021. (19/15359-0)

AGUIAR, ETIENE VALERIA; SANTOS, FERNANDA GARCIA; QUEIROZ, VALERIA APARECIDA VIEIRA; CAPRILES, VANESSA DIAS. A Decade of Evidence of Sorghum Potential in the Development of Novel Food Products: Insights from a Bibliometric Analysis. FOODS, v. 12, n. 20, p. 16-pg., 2023-10-01. (19/15359-0)