Effect of popping on sorghum starch digestibility and predicted glycemic index.

@article{Saravanabavan2013EffectOP,
  title={Effect of popping on sorghum starch digestibility and predicted glycemic index.},
  author={Sanddhya Nathakattur Saravanabavan and Meera Manchanahally Shivanna and Sila Bhattacharya},
  journal={Journal of food science and technology},
  year={2013},
  volume={50 2},
  pages={387-92}
}
Effect of popping on carbohydrate, protein, phytic acid and minerals of three varieties (pop sorghum, maldandi and red sorghum) of sorghum were studied. Significant changes (p ≤ 0.05) in the starch degradability including total and soluble amylose content, and resistant starch occurred due to popping; in-vitro protein digestibility along with the content of albumin proteins increased. Starch characteristics had substantial differences among these three varieties which are based on the nature of… CONTINUE READING

From This Paper

Topics from this paper.

Similar Papers

Loading similar papers…