Effect of Sorghum Flour Addition on In Vitro Starch Digestibility, Cooking Quality, and Consumer Acceptability of Durum Wheat Pasta

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Effect of Sorghum Flour Addition on In Vitro Starch Digestibility, Cooking Quality, and Consumer Acceptability of Durum Wheat Pasta

Whole grain sorghum is a valuable source of resistant starch and polyphenolic antioxidants and its addition into staple food like pasta may reduce the starch digestibility. However, incorporating non durum wheat materials into pasta provides a challenge in terms of maintaining cooking quality and co...

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Bibliographic Details
Main Authors:	Khan, I., Yousif, A., Johnson, Stuart, Gamlath, S.
Format:	Journal Article
Published:	Wiley-Blackwell Publishing, Inc. 2014
Subjects:	sorghum consumer acceptability in vitro starch digestibility cooking quality pasta
Online Access:	http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12542/abstract;jsessionid=30C6375F1769394769ACAD1EDCE57605.f02t04 http://hdl.handle.net/20.500.11937/31934

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