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Sorghum in foods: Functionality and potential in innovative products

Ali Khoddami1, Valeria Messina1, Komala Vadabalija Venkata2

  • 1Sydney Institute of Agriculture, School of Life and Environmental Sciences, University of Sydney, Sydney, New South Wales, Australia.

Critical Reviews in Food Science and Nutrition
|August 6, 2021
PubMed
Summary

Sorghum, a heat- and drought-resistant grain, offers excellent functional properties for healthy diets. Research highlights its potential for new food products, emphasizing slowly digested starch and phenolic compounds over its gluten-free status.

Keywords:
grain componentsgrain processingphenolicssorghumstarch

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