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

Grant number: 19/15359-0
Support type:Scholarships in Brazil - Doctorate
Effective date (Start): July 01, 2020
Effective date (End): May 31, 2023
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal researcher:Vanessa Dias Capriles
Grantee:Etiene Valéria de Aguiar
Home 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 has attracted the interest of researchers, food industry and consumers due to its nutritional, bioactive and gluten-free composition, and potential as a food ingredient. Sorghum currently integrates human diet in Asian and African countries and is slowly gaining popularity in other regions. In Brazil, its production is still almost exclusively destined for animal feed. Considering the potential of this cereal to promote human health and nutritional security of the population, and its suitability for consumption by individuals with gluten-related disorders, it is necessary to refine processing techniques that promotes its consumption. Thus, the objective of this project is to study the processing effects on sorghum composition, 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 for this study. Cooking, explosion, extrusion and lamination, processes which are often used to prepare common cereals for consumption, will be studied. The raw and processed sorghum grains will be evaluated for the centesimal and bioactive composition 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 as providing information for designing products intended for specific population groups. (AU)

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
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. Web of Science Citations: 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. Web of Science Citations: 0.

Please report errors in scientific publications list by writing to: cdi@fapesp.br.