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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

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