尽管全谷物（WG）高粱价格实惠，并且是无麸质面食（GFPA）的更健康替代品，高粱多样性需要评估在面食中的应用。我们的目标是使用六个高粱杂种开发GFPA。白色商业面粉（WCF）和棕色高粱（BRS305和1167048），红色（BRS330和BRS332），和白色（CMSXS180）果皮颜色。总酚含量(TPC),总缩合单宁（TAN），总抗氧化活性（TAA-FRAP和DPPH），抗性淀粉（RS），烹饪特性，纹理,在高粱面食中进行感官评价。统计分析是方差分析，Tukey和Friedman测试,和多因子分析。棕色高粱GFPa显示出生物活性化合物的最佳结果（RS（1.8和2.9g/100g），TPC（69.9和42.8毫克/100克），TAN（16.9和9.4毫克原花青素/100克），FRAP的TAA（305和195mMTeq/g），和DPPH（8.7和9.0mg/mL），但也是BRS305的最高可溶性固形物损失(8.0g/100g)和较低的风味接受度。BRS332因其较高的风味接受度和中间酚类含量而受到关注。最被接受的面食是用WCF获得的，和棕色BRS305最不接受的。甜度（SWE），可溶性淀粉（SS），DPPH与喜好有关。主要负变量是WG_风味，棕色,FRAP,沙质表面（SAN），WG_odor,还有TAN.不同果皮颜色的高粱杂种对于GFPA生产是可行的，导致面食质量的差异。SAN和GRA,与不喜欢富含抗氧化剂的GFPA有关，可以通过铣削工艺调整来改善。增加SS比例和具有风味的SWE可以有助于喜好和营养优势之间的平衡。
Although whole grain (WG) sorghum is affordable and a healthier alternative to gluten-free pastas (GFPa), sorghum diversity requires evaluation for application in pasta. We aimed to develop GFPa using six sorghum hybrids. White commercial flour (WCF) and sorghums with brown (BRS 305 and 1167048), red (BRS 330 and BRS 332), and white (CMSXS 180) pericarp colors. Total phenolic content (TPC), total condensed tannins (TAN), total antioxidant activity (TAA-FRAP and DPPH), resistant starch (RS), cooking properties, texture, and sensory evaluation were carried out in sorghum pasta. The statistical analyses were ANOVA, Tukey and Friedman test, and multiple factorial analyses. Brown sorghum GFPa showed the best results for bioactive compounds (RS (1.8 and 2.9 g/100 g), TPC (69.9 and 42.8 mg/100 g), TAN (16.9 and 9.4 mg proanthocyanidin/100 g), TAA for FRAP (305 and 195 mM Teq/g), and DPPH (8.7 and 9.0 mg/mL)), but also the highest soluble solids loss (8.0 g/100 g) and lower flavor acceptance for BRS 305. BRS 332 was highlighted for its higher flavor acceptance and intermediary phenolics content. The most accepted pasta was obtained with WCF, and the least accepted with the brown BRS 305. Sweetness (SWE), soluble starch (SS), and DPPH were associated with liking. The main negative variables were WG_flavor, brown color, FRAP, sandy surface (SAN), WG_odor, and TAN. Sorghum hybrids of different pericarp colors are feasible for GFPa production, leading to differences in pasta quality. SAN and GRA, associated with disliking in antioxidant-rich GFPa, could be improved by milling process adjustments. Increasing the SS proportion and SWE with flavors can contribute to the balance between liking and nutritional advantages.
