Consumption of a drink containing extruded sorghum reduces glycaemic response of the subsequent meal

Anunciação, Pamella Cristine; Cardoso, Leandro de Morais; Queiróz, Valéria Aparecida Vieira; Menezes, C. B. de; Carvalho, Carlos Wanderlei Piler de; Pinheiro-Sant’Ana, Helena Maria; Alfenas, Rita de Cássia Gonçalves

doi:10.1007/s00394-016-1314-x

Cited by 36 publications

(35 citation statements)

References 28 publications

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“…Anunciacao et al. () developed a low calorie and nutritive sorghum powder drink using extrusion technique. Sorghum whole grains were simply extruded to produce powders that are ready for infusion with water or milk to make a drink.…”

Section: Application Of Sorghum Grain In the Food Systemmentioning

confidence: 99%

“…Sorghum whole grains were simply extruded to produce powders that are ready for infusion with water or milk to make a drink. The drink was low in fat but high in dietary fibers and proteins and rich in phenolic compounds, and showed a high sensory acceptance and purchase intention (Anunciacao et al., ; Queiroz et al., ). The presence of tannin has shown no negative effects on sensory acceptance; instead, it could improve the health and functional properties of the drink (Queiroz et al., ).…”

Section: Application Of Sorghum Grain In the Food Systemmentioning

confidence: 99%

“…A variety of volatile compounds have been detected in the tea, which contributed to an overall floral, sweet, waxy, and nutty flavor, although the phenolic contents and antioxidant activity were low, and further work is needed for optimization. Anunciacao et al (2018) developed a low calorie and nutritive sorghum powder drink using extrusion technique. Sorghum whole grains were simply extruded to produce powders that are ready for infusion with water or milk to make a drink.…”

Section: Sorghum Grain As Functional Foods and Beveragesmentioning

confidence: 99%

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Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications

Xiong

Zhang

Warner

et al. 2019

Comp Rev Food Sci Food Safe

217

127

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Globally, sorghum is one of the most important but least utilized staple crops. Sorghum grain is a rich source of nutrients and health‐beneficial phenolic compounds. The phenolic profile of sorghum is exceptionally unique and more abundant and diverse than other common cereal grains. The phenolic compounds in sorghum are mainly composed of phenolic acids, 3‐deoxyanthocyanidins, and condensed tannins. Studies have shown that sorghum phenolic compounds have potent antioxidant activity in vitro, and consumption of sorghum whole grain may improve gut health and reduce the risks of chronic diseases. Recently, sorghum grain has been used to develop functional foods and beverages, and as an ingredient incorporated into other foods. Moreover, the phenolic compounds, 3‐deoxyanthocyanidins, and condensed tannins can be isolated and used as promising natural multifunctional additives in broad food applications. The objective of this review is to provide a comprehensive understanding of nutrition and phenolic compounds derived from sorghum and their related health effects, and demonstrate the potential for incorporation of sorghum in food systems as a functional component and food additive to improve food quality, safety, and health functions.

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Section: Application Of Sorghum Grain In the Food Systemmentioning

confidence: 99%

Section: Application Of Sorghum Grain In the Food Systemmentioning

confidence: 99%

Section: Sorghum Grain As Functional Foods and Beveragesmentioning

confidence: 99%

See 1 more Smart Citation

Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications

Xiong

Zhang

Warner

et al. 2019

Comp Rev Food Sci Food Safe

217

127

View full text Add to dashboard Cite

show abstract

“…In fact, very few pet food brands utilize sorghum as the primary source of starch. Recent human nutrition studies have shown that sorghum could provide nutritional benefits related to slower digestibility of starch or lower glycemic response (Simnadis et al, 2016;Anunciação et al, 2018), which could be advantageous in premium pet food products targeted toward obese, diabetic, and geriatric pets. Work at Kansas State University evaluated the effect of particle size on the extrusion of sorghum-based dog food diets.…”

Section: Pet Food and Aquatic Feedmentioning

confidence: 99%

Modern Convenient Sorghum and Millet Food, Beverage and Animal Feed Products, and Their Technologies

Alavi

Mazumdar

Taylor

2019

Sorghum and Millets

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The use of "alternative grains," also known as ancient grains, climate-smart grains, nutrigrains, or traditional grains, like sorghum and millets in modern food products, is becoming common across the world. This is taking place in order to address several socioeconomic trends, especially changing lifestyles (e.g., urbanization, working mothers, and single-parent families) and also consumer nutrition, health, and ethical concerns about obesity and type 2 diabetes, allergies, and environmental sustainability (Taylor and Awika, 2017). For example, sorghum and millets are increasingly being explored in gluten-free applications targeting consumers who suffer from celiac disease and intolerances to wheat and related cereals. Another perceived advantage of sorghum and millets is their completely genetically modified organism (GMO)-free nature that can allow them to be used in specialty products such as organic foods and humanitarian aid for countries with GMO restrictions. This chapter is structured with the purpose of providing innovative ideas to enable mainstreaming of sorghum and millets in modern foods, against this background of prevailing socioeconomic trends, all of which provide opportunities for creating a sustained "demand pull" for these crops. Opportunities for creation of sustainable business enterprises to address the consumer demand for nutritious value-added products from these climate-smart, hardy crops (see Chapter 1) are discussed, with a focus on technology as well as the "ecosystem" required to nurture and sustain these business enterprises. The chapter specifically focuses on applications of sorghum and millets in readyto-eat (RTE) foods and other modern convenience-type foods and beverages, plus some feed products and the various technologies used for their manufacture, for example, extrusion cooking. To highlight the global nature of sorghum and millet food, beverage, and feed product development, the chapter brings perspectives and provides product examples from the United States, India, and Africa. Products covered include breakfast cereals and snacks, precooked pasta, unleavened flatbreads, health-promoting products, fortified blended foods (FBFs) used in government-sponsored aid programs, beers and nonalcoholic malt drinks, other nonalcoholic fermented or powder-based beverages, plus pet food and aquatic feed. These innovative applications point toward a gradual mainstreaming of sorghum and millets against the background of increasing demand for alternative grains as discussed previously.

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“…There is now an increased interest in using sorghum in human nutrition since is gluten-free (Pontieri et al, 2013) and is safe for celiac patients (Ciacci et al, 2007) and due to other properties, such as slow digestibility, cholesterol lowering, anti-inflammatory, anti-diabetes and anti-cancer properties (Anunciação et al, 2018;Dykes & Rooney, 2006;Lopes et al, 2018;Moraes et al, 2012;Yang, Browning, & Awika, 2009). Additionally, our previous study demonstrated that extruded sorghum (as breakfast cereal) has good acceptance and is a source of bioactive compounds (Anunciação et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Extruded sorghum consumption associated with a caloric restricted diet reduces body fat in overweight men: A randomized controlled trial

Anunciação

Cardoso

Alfenas

et al. 2019

Food Research International

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This study aimed to evaluate the effect of sorghum intake on body composition and metabolic variables in overweight men. In a randomized controlled crossover study, 24 overweight men (25.6 ± 4.6 years) were randomly allocated into one of two treatments: extruded sorghum or extruded wheat. The study consisted of 2 periods of 8 weeks with at least 4 weeks of washout. Anthropometric, clinical and metabolic risk variables were assessed at baseline and at the end of each intervention period. Extruded sorghum consumption reduced body fat percentage and increased daily carbohydrate and dietary fiber intake when compared to wheat consumption. Also, sorghum increased the serum glutathione peroxidase concentration, but no difference was observed when compared to wheat consumption. Extruded sorghum demonstrated to be a good alternative to control obesity in overweight men.

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Consumption of a drink containing extruded sorghum reduces glycaemic response of the subsequent meal

Abstract: Sorghum drinks consumption, especially the P 3-DXAs drink, 30 min before the glucose solution resulted in lower iAUC compared to the non-sorghum drink, leading to a lower glycaemic response.

Cited by 36 publications

References 28 publications

Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications

Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications

Modern Convenient Sorghum and Millet Food, Beverage and Animal Feed Products, and Their Technologies

Extruded sorghum consumption associated with a caloric restricted diet reduces body fat in overweight men: A randomized controlled trial

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