ReviewPlant foods for human nutrition (Dordrecht, Netherlands)2020
Sorghum Pasta and Noodles: Technological and Nutritional Aspects.
Review in Plant foods for human nutrition (Dordrecht, Netherlands), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- The Germination Paradox in Sorghum: A Review.Foods (Basel, Switzerland) · 2026Review
- Exploring Germination to Unlock the Nutritional Potential of Sorghum (Molecules (Basel, Switzerland) · 2025Article
- The correlation of starch composition, physicochemical and structural properties of different sorghum grains.Frontiers in plant science · 2025Article
- The Role of Ancient Grains in Alleviating Hunger and Malnutrition.Foods (Basel, Switzerland) · 2023Review
- Gluten-Free Sorghum Pasta: Composition and Sensory Evaluation with Different Sorghum Hybrids.Foods (Basel, Switzerland) · 2022Article
- The Fabrication and Characterization of Pickering Emulsion Gels Stabilized by Sorghum Flour.Foods (Basel, Switzerland) · 2022Article
- Effective Use of Plant Proteins for the Development of "New" Foods.Foods (Basel, Switzerland) · 2022Review
- Gluten-Free Cereal Products and Beverages: A Review of Their Health Benefits in the Last Five Years.Foods (Basel, Switzerland) · 2021Review
- Texture and bio-functional characteristics of a Chinese steamed bread prepared from lotus root powder partially replacing wheat flour.Scientific reports · 2021Article
- Potential Application of Resistant Starch Sorghum in Gluten-Free Pasta: Nutritional, Structural and Sensory Evaluations.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
Sorghum is a major cereal crop with various agronomic advantages, contains health-promoting compounds and is gluten-free. There is a growing tendency to use sorghum in pasta and noodle formulations, which are among the most widely consumed products in the world, but its potential benefits in human diet are not being fully exploited. Here we review research carried out during the past few years on the use of sorghum as the main ingredient or as an additive in pasta and noodles, highlighting its properties and production technology. Pasta and noodles can be produced with 5 to 100% of sorghum at laboratory, pilot or industrial scale with suitable cooking and textural quality coupled with distinctive sensory attributes. Cooking loss shows minimum values of 0.85 and 1.9 g/100 g for pasta and noodles, respectively, and high water absorption (up to 345 g/100 g). The interesting nutritional profile of the products generally includes up to 45% resistant starch (RS) and phenolic compound content with high antioxidant activity. In addition, tannins decrease starch digestibility 15-20%, producing low glycemic index (GI) products (below 65). This is especially important for celiac people, offering them the alternative of gluten-free sorghum pasta and noodles.
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Registered trials
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