Effect of fermentation on the starch digestibility, resistant starch and some physicochemical properties of sorghum flour

被引：29
|
作者：
Elkhalifa, EO [1 ]
Schiffler, B [1 ]
Bernhard, R [1 ]
机构：
[1] Univ Saarbrucken, FR Biochem 8 8, D-66123 Saarbrucken, Germany
来源：
NAHRUNG-FOOD | 2004年 / 48卷 / 02期
关键词：
fermentation; physicochemical properties; resistant starch; sorghum; starch digestibility;
D O I：
10.1002/food.200300322
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of natural fermentation of Tabat sorghum cultivar (Sorghum bicolor L. Moench) at 37degreesC for up to 36 h on pH, titratable acidity, starch digestibility, resistant starch and total starch was studied. The pH of the fermenting dough decreased sharply with a concomitant increase in the titratable acidity. In vitro starch digestibility markedly increased as a result of fermentation, while resistant starch and total starch decreased. Results showed that iodine absorption capacity increased during fermentation. Fermented sorghum had more soluble starch and swelling power at 100degreesC than at 85 degreesC.
引用
收藏
页码：91 / 94
页数：4
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