Novozymes NA, 77 Perrys Chapel Church Road, Franklinton, NC 27525, USA.
Molecules. 2012 Sep 17;17(9):11124-38. doi: 10.3390/molecules170911124.
Bran extracts (70% aqueous acetone) of specialty sorghum varieties (tannin, black, and black with tannin) were used to investigate the effects of sorghum phenolic compounds on starch digestibility, Estimated Glycemic Index (EGI), and Resistant Starch (RS) of porridges made with normal corn starch, enzyme resistant high amylose corn starch, and ground whole sorghum flours. Porridges were cooked with bran extracts in a Rapid Visco-analyser (RVA). The cooking trials indicated that bran extracts of phenolic-rich sorghum varieties significantly reduced EGI, and increased RS contents of porridges. Thus, there could be potential health benefits associated with the incorporation of phenolic-rich sorghum bran extracts into foods to slow starch digestion and increase RS content.
采用特种高粱品种（单宁、黑色和黑色带单宁）的糠提取物（70%的水丙酮），研究高粱酚类化合物对用普通玉米淀粉、酶抗性高直链淀粉玉米淀粉和整粒高粱粉制作的粥的淀粉消化率、估计血糖指数（EGI）和抗性淀粉（RS）的影响。在快速粘度分析仪（RVA）中用糠提取物烹制粥。烹饪试验表明，富含酚类的高粱品种糠提取物显著降低了 EGI，并增加了粥的 RS 含量。因此，将富含酚类的高粱糠提取物掺入食物中以减缓淀粉消化和增加 RS 含量，可能与潜在的健康益处有关。
