Aptitude of sorghum ( Sorghum bicolor (L) Moench) hybrids for brewery or bio‐functional malted beverages

Abstract

The potential of twenty‐four hybrids of white (WS) and red sorghum (RS) to produce beer or bio‐functional malted beverages was studied. Brewery aptitude was evaluated through diastatic power (DP), β‐amylase activity, hot water extract (HWE), and Kolbach index using sorghum malted at 30°C; while bio‐functional potential was evaluated through GABA, free amino acids (FAA) content, phenolics, and antioxidant capacity of sorghum malted at 25°C. Only eight hybrids showed DP and β‐amylase activity appropriate to brewery industry (≥22°DP/g d.b., and ≥60 UBetamyl/g d.b., respectively). White sorghum hybrid presented better potential for brewing. Levels of GABA were higher for malted RS (33.0–60.6 mg/100 g d.b.) than for WS (18.4–48.1 mg/100 g d.b.). GABA content was predicted taking into account the protein content, color, and ether extract of malted hybrids. Red sorghum hybrid presented better potential for bio‐functional beverages, and such aptitude could be predicted from composition. Practical applications Selecting sorghum hybrids for a particular food is crucial to obtain a product with high quality. There are numerous available sorghum hybrids in the market, and the prediction of the best ones for making functional beverages trough simply equations taking into account chemical composition could be a solution of time and resources for the food industry. On the other hand, we checked the best hybrids in regards to its malting potential in a simple manner. This research established white sorghum hybrids were the best raw materials to produce higher enzymatic activity of malted products for sorghum brewery industry, and red sorghum hybrids were the best ones for bio‐functional beverages.

Comparative Analysis of In Vitro Responses and Regeneration between Diverse Bioenergy Sorghum Genotypes

“…Sorghum [Sorghum bicolor (L.) Moench] ranks fifth in the major grain crops in production, area harvested, and yield worldwide [1], and more than 300 million people use it as a staple food, particularly in developing semiarid tropical areas [2]. In addition to its use as a human food source, sorghum is also used for animal feed [3], brewery or bio-functional malted beverages [4], building materials [5], as a source of sweet syrup/juice [6], a source of bioactive metabolites [7], and for bioenergy [8]. It is a hardy crop, able to withstand both drought and flooding conditions, as well as produce high yields, making it a model crop for agricultural adaptation to climate change and human population growth [9].…”

Bio‐functional and prebiotics properties of products based on whole grain sorghum fermented with lactic acid bacteria

“…Sorghum malt could provide higher content of bioactive compounds, such as phenolic acids and γ-aminobutyric acid. 10 Alternatively, it had been demonstrated that milk is a source of bioactive peptides with high antioxidant, antihypertensive and anti-diabetogenic activity, which also can be generated during gastrointestinal digestion. 11 As far as we know there are no studies that evaluate the effects of adding sorghum malt or skim milk to whole grain sorghum fermented products over bio-functional properties after a simulated gastrointestinal digestion, nor prebiotic properties of different kinds of fermented sorghum based products.…”

“…Whole sorghum grain fermented products could be nutritionally and functionally improved by adding malted sorghum or skim milk. Sorghum malt could provide higher content of bioactive compounds, such as phenolic acids and γ‐aminobutyric acid 10 . Alternatively, it had been demonstrated that milk is a source of bioactive peptides with high antioxidant, antihypertensive and anti‐diabetogenic activity, which also can be generated during gastrointestinal digestion 11 .…”

Changes in phenolics, γ‐aminobutyric acid content and antioxidant, antihypertensive and hypoglycaemic properties during ale white sorghum (Sorghum bicolor (L.) Moench) brewing process

“…However, most of gluten free beers are prepared using commercial enzymes or adjuncts such as rice or extruded sorghum in order to supply amylolytic activity and substrates for fermentation (Ndubisi et al ., ; Ma et al ., ). Nevertheless, malted sorghum obtained in optimal conditions allows producing enough amylase activity and bioactive compounds (Garzón & Drago, ).…”