01718naa a2200241 a 450000100080000000500110000800800410001902400400006010000180010024501490011826000090026752009450027665000200122165300200124165300260126170000240128770000210131170000170133270000220134970000220137170000300139377300530142320095952017-09-27       2015    bl uuuu     u00u1 u    #d7 a10.1016/j.foodchem.2015.02.0232DOI1 aMORAES, E. A.  aSorghum flour fractionsbcorrelations among polysaccharides, phenolic compounds, antioxidant activity and glycemic index.h[electronic resource]  c2015  aNutrients 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.  aSorghum bicolor  aFarelo de sorgo  aÍndice de hidrólise1 aMARINELLI, R. da S.1 aLENQUISTE, S. A.1 aSTEEL, C. J.1 aMENEZES, C. B. de1 aQUEIROZ, V. A. V.1 aMARÓSTICA JÚNIOR, M. R.  tFood Chemistry, Essexgv. 180, p. 116-123, 2015.