Data/hora: 12/06/2024 11:20:09

Biblioteca(s): 	Embrapa Milho e Sorgo.	
Data corrente: 	24/02/2015	
Data da última atualização: 	27/09/2017	
Autoria: 	MORAES, E. A.; MARINELLI, R. da S.; LENQUISTE, S. A.; STEEL, C. J.; MENEZES, C. B. de; QUEIROZ, V. A. V.; MARÓSTICA JÚNIOR, M. R.	
Afiliação: 	CICERO BESERRA DE MENEZES, CNPMS; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS.	
Título: 	Sorghum flour fractions: correlations among polysaccharides, phenolic compounds, antioxidant activity and glycemic index.	
Ano de publicação: 	2015	
Fonte/Imprenta: 	Food Chemistry, Essex, v. 180, p. 116-123, 2015.	
DOI: 	10.1016/j.foodchem.2015.02.023	
Idioma: 	Inglês	
Conteúdo: 	Nutrients composition, phenolic compounds, antioxidant activity and estimated glycemic index (EGI) were evaluated in sorghum bran (SB) and decorticated sorghum flour (DSF), obtained by a rice-polisher, as well as whole sorghum flour (WSF). Correlation between EGI and the studied parameters were determined. SB presented the highest protein, lipid, ash, b-glucan, total and insoluble dietary fiber contents; and the lowest non-resistant and total starch contents. The highest carbohydrate and resistant starch contents were in DSF and WSF, respectively. Phenolic compounds and antioxidant activities were concentrated in SB. The EGI values were: DSF 84.5 ± 0.41; WSF 77.2 ± 0.33; and SB 60.3 ± 0.78. Phenolic compounds, specific flavonoids and antioxidant activities, as well as total, insoluble and soluble dietary fiber and b-glucans of sorghum flour samples were all negatively correlated to EGI. RS content was not correlated to EGI.	
Palavras-Chave: 	Farelo de sorgo; Índice de hidrólise.	
Thesagro: 	Sorghum bicolor.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Milho e Sorgo (CNPMS)	
Exemplares: 	CNPMS - (26370-1) - UPC - AP - DD -  -  -  - DIS