McGinnis Margaret J, Webster Maeve
Department of Family and Consumer Sciences, Seattle Pacific University, Seattle, Washington, USA.
Menu Matters, Arlington, Vermont, USA.
J Food Sci. 2024 Dec;89(S1):A42-A51. doi: 10.1111/1750-3841.17571. Epub 2024 Nov 28.
This review attempts to set forth the current uses and benefits of sorghum ingredients (sorghum syrup, grain, and flour) and implications for future potential uses of sorghum for human consumption. Additionally, this review aims to direct future innovation, research, and development for this grain in all forms, with a particular focus on increasing the nutritional quality of food for human onsumption. Sorghum is an ancient grain that has been underutilized in terms of its nutrient and antioxidant density and functional properties. Sorghum syrup is a sweetener that has a complex flavor profile lending a harmonious balance of sweet and savory in product formulations and provides a lower glycemic index and a higher antioxidant content compared to other commonly used sweeteners. Sorghum syrup has great potential uses within the beverage category, specifically coffee, as a clean-label sweetener with a complex flavor profile. Currently, with growing interest in gluten-free alcohol, specialty brews, and sorghum's shorter growing season compared to barley and wheat, sorghum grain is being used more frequently in alcohol and no- and low-alcohol beverage production. Additionally, sorghum grain is being utilized in products as a non-wheat, nutrient-dense baking grain that has a glycemic index lower than wheat, is high in resistant starch, and contains significantly more antioxidants. Other potential applications for sorghum ingredients include a non-synthetic food dye and a sustainable and biodegradable alternative to plastic films and coatings for foods. Sorghum should be considered an ingredient in product formulation, especially in light of its ability to withstand drought and high temperatures seen in global warming.
本综述旨在阐述高粱成分（高粱糖浆、谷物和面粉）的当前用途及益处，以及高粱未来在人类食用方面的潜在用途。此外，本综述旨在指导这种谷物各种形式的未来创新、研究与开发，特别关注提高供人类食用的食品的营养质量。高粱是一种古老的谷物，就其营养、抗氧化剂密度和功能特性而言，一直未得到充分利用。高粱糖浆是一种甜味剂，具有复杂的风味特征，能在产品配方中实现甜与咸的和谐平衡，与其他常用甜味剂相比，其血糖生成指数较低，抗氧化剂含量较高。高粱糖浆在饮料类别中，特别是咖啡中，作为一种具有复杂风味特征的清洁标签甜味剂，具有很大的潜在用途。目前，随着人们对无麸质酒精、特色酿造的兴趣日益增加，以及与大麦和小麦相比高粱生长季节较短，高粱谷物在酒精饮料和无酒精及低酒精饮料生产中的使用越来越频繁。此外，高粱谷物还被用作非小麦、营养丰富的烘焙谷物，其血糖生成指数低于小麦，抗性淀粉含量高，且抗氧化剂含量显著更高。高粱成分的其他潜在应用包括非合成食品染料，以及作为食品塑料薄膜和涂层的可持续且可生物降解的替代品。高粱应被视为产品配方中的一种成分，尤其是考虑到它能够耐受全球变暖中出现的干旱和高温。
