Germinated and Extruded Sorghum Beverage Presented Good Sensorial Acceptance and Improves Insulin and Satiety in...

To evaluate the sensorial acceptance of sorghum beverage and its acute effect on the glycemic and insulin and glucagon-like peptide-1 (GLP-1) responses, food consumption, and subjective appetite and satiety sensations in normoglycemic adults.

The sorghum flour was characterized, followed by the development of the beverages and sensory analysis with 60 adults. Subsequently, an acute trial was conducted with 14 normoglycemic individuals, where capillary and venous blood were collected at different time points to assess glycemic, insulinemic and satiety responses. Glycemic index of the beverages, food intake, and subjective appetite sensations were also evaluated. The study was registered in the Brazilian Registry of Clinical Trials (register number: RBR-32v2gm5).

The germinated and extruded BRS305 whole sorghum flour presented resistant starch, condensed tannins, and phenolic compounds, which promote important antioxidant activity. Among the developed sorghum beverages, the strawberry-flavored was the most well sensorially accepted and, therefore, selected for an acute clinical study. The sorghum beverage increased GLP-1 and decreased the incremental area under the curve of insulin and the feeling of "hunger" by maintaining the glycemic and improving insulin response in the normoglycemic adults relative to the control beverage. The subjective sensations of "satisfaction" and "fullness" and the composite satiety score were higher at all points of time for the sorghum beverage.

Germinated and extruded sorghum beverage presented good nutritional and sensory quality, and its acute consumption improved postprandial insulin and GLP-1 responses, enhanced satiety in normoglycemic adults.