Resistant starch content among several sorghum (Sorghum bicolor) genotypes and the effect of heat treatment on resistant starch retention in two genotypes

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Resistant starch content among several sorghum (Sorghum bicolor) genotypes and the effect of heat treatment on resistant starch retention in two genotypes

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作者：Natá ; lia de Carvalho Teixeira^a ; ^b ; Valé ; ria Aparecida Vieira Queiroz^e ; Maria Clara Rocha^c ; Aline Cristina Pinheiro Amorim^a ; ^b ; Thayana Oliveira Soares^b ; Marlene Azevedo Magalhã ; es Monteiro^d ; Cí ; cero Beserra de Menezes^e ; Robert Eugene Schaffert^e ; Maria Aparecida Vieira Teixeira Garcia^b ; Roberto Gonç ; alves Junqueira^a ; ^b ; ^{rjunqueira@ufmg.br" class="auth_mail" title="E-mail the corresponding author}
关键词：Sorghum bicolor ; Resistant starch ; Wet heat ; Dry heat
刊名：Food Chemistry
出版年：2016
出版时间：15 April 2016
年：2016
卷：197
期：part_PA
页码：291-296
全文大小：465 K

文摘

•: There is significant variability in the resistant starch levels in sorghum genotypes.
•: Some sorghum genotypes can be considered resistant starch sources.
•: Wet heat caused a drastic reduction in the resistant starch levels in sorghum.
•: Dry heat caused small decreases in the resistant starch levels in sorghum.