Effect of Sorghum Flour Addition on Resistant Starch Content, Phenolic Profile and Antioxidant Capacity of Durum Wheat Pasta

Effect of Sorghum Flour Addition on Resistant Starch Content, Phenolic Profile and Antioxidant Capacity of Durum Wheat Pasta

Foods containing elevated levels of health functional components such as resistant starch and polyphenolic antioxidants may have beneficial effects on human health. Pasta incorporating either red sorghum flour (RSF) or white sorghum flour (WSF) each at 20%, 30% and 40% substitution of durum wheat se...

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Bibliographic Details
Main Authors: Khan, I., Yousif, A., Johnson, Stuart, Gamlath, S.
Format: Journal Article
Published: Elsevier 2013
Subjects:
wheat
phenolic compounds
pasta
antioxidant capacity
resistant starch
Sorghum
Online Access:http://hdl.handle.net/20.500.11937/36193

Internet

http://hdl.handle.net/20.500.11937/36193

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