Aguiar Etiene Valéria, Santos Fernanda Garcia, Queiroz Valéria Aparecida Vieira, Capriles Vanessa Dias
Laboratory of Food Technology and Nutrition, Department of Biosciences, Institute of Health and Society, Campus Baixada Santista, Federal University of São Paulo (UNIFESP), Rua Silva Jardim, 136, Santos 11015-020, SP, Brazil.
Brazilian Agricultural Research Corporation, Embrapa Milho e Sorgo, Rodovia MG 424, km 65, Sete Lagoas 35701-970, MG, Brazil.
Foods. 2023 Oct 16;12(20):3790. doi: 10.3390/foods12203790.
Due to the increasing interest in sorghum for human nutrition, recent literature reviews highlight its nutrient and bioactive contents, potential health benefits and its 'gluten-free' feature. Moreover, a current view of research advances on sorghum-based food products is needed to help both food scientists and industry identify current trends and forward-looking approaches. Studies on homemade processing are still scarce. Thus, this review aimed to provide the latest information regarding the use of sorghum to develop ready-to-eat products or food ingredients based on studies published in the last decade (2012-2022), which then guided discussions on recent advances and prospects. The articles were identified by searching the Elsevier Scopus database. Sorghum has great potential as a functional and sustainable food that can be used in daily meals as a substitute for common cereals like wheat, rice and corn. The studies in the review show that it is possible to process sorghum in a wide variety of ways to obtain ready-to-eat products and ingredients for food products and preparations, such as popping, lamination, extrusion and wet cooking. The studies also show promising approaches to use sorghum in acceptable and nutrient-dense bakery and pasta products, highlighting their gluten-free versions. However, more efforts to make these novel food products available to consumers should be made.
由于人们对高粱作为人类营养来源的兴趣日益增加，近期的文献综述强调了其营养成分和生物活性成分、潜在的健康益处以及“无麸质”特性。此外，需要对基于高粱的食品的研究进展有一个当前的观点，以帮助食品科学家和食品行业识别当前趋势和前瞻性方法。关于家庭自制加工的研究仍然很少。因此，本综述旨在根据过去十年（2012 - 2022年）发表的研究，提供有关使用高粱开发即食产品或食品配料的最新信息，进而指导对近期进展和前景的讨论。这些文章是通过搜索爱思唯尔Scopus数据库确定的。高粱作为一种功能性和可持续的食品具有巨大潜力，可在日常饮食中用作小麦、大米和玉米等常见谷物的替代品。综述中的研究表明，通过多种方式加工高粱以获得即食产品以及用于食品和制剂的配料是可行的，比如爆花、层压、挤压和湿煮。研究还展示了在可接受且营养丰富的烘焙食品和面食产品中使用高粱的有前景的方法，突出了它们的无麸质版本。然而，应该做出更多努力，使这些新型食品能够为消费者所用。
