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A Decade of Evidence of Sorghum Potential in the Development of Novel Food Products: Insights from a Bibliometric Analysis

Foods, 2023-10, Vol.12 (20), p.3790 [Peer Reviewed Journal]

COPYRIGHT 2023 MDPI AG ;2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2023 by the authors. 2023 ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods12203790 ;PMID: 37893683

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Title:
A Decade of Evidence of Sorghum Potential in the Development of Novel Food Products: Insights from a Bibliometric Analysis
Author: Aguiar, Etiene Valéria ; Santos, Fernanda Garcia ; Queiroz, Valéria Aparecida Vieira ; Capriles, Vanessa Dias
Subjects: Acids ; Antioxidants ; Bibliometrics ; bioactive compounds ; Bioavailability ; Cereals ; Cooking ; Dietary fiber ; Feeds ; Fermentation ; Flavonoids ; Food ; Food availability ; Food industry ; food processing ; Food products ; Gluten ; gluten-free ; Glycemic index ; Grain ; Human nutrition ; Ingredients ; Laminated materials ; Lamination ; Literature reviews ; Marketing research ; Meals ; Novel foods ; Nutrients ; Nutrition research ; Pasta products ; Proteins ; Research methodology ; Review ; Sorghum ; Sorghum bicolor L. Moench ; whole grain
Is Part Of: Foods, 2023-10, Vol.12 (20), p.3790
Description: Due to the increasing interest in sorghum for human nutrition, recent literature reviews highlight its nutrient and bioactive contents, potential health benefits and its ‘gluten-free’ feature. Moreover, a current view of research advances on sorghum-based food products is needed to help both food scientists and industry identify current trends and forward-looking approaches. Studies on homemade processing are still scarce. Thus, this review aimed to provide the latest information regarding the use of sorghum to develop ready-to-eat products or food ingredients based on studies published in the last decade (2012–2022), which then guided discussions on recent advances and prospects. The articles were identified by searching the Elsevier Scopus database. Sorghum has great potential as a functional and sustainable food that can be used in daily meals as a substitute for common cereals like wheat, rice and corn. The studies in the review show that it is possible to process sorghum in a wide variety of ways to obtain ready-to-eat products and ingredients for food products and preparations, such as popping, lamination, extrusion and wet cooking. The studies also show promising approaches to use sorghum in acceptable and nutrient-dense bakery and pasta products, highlighting their gluten-free versions. However, more efforts to make these novel food products available to consumers should be made.
Publisher: Basel: MDPI AG
Language: English
Identifier: ISSN: 2304-8158
EISSN: 2304-8158
DOI: 10.3390/foods12203790
PMID: 37893683
Source: PubMed Central
ROAD: Directory of Open Access Scholarly Resources
ProQuest Central
DOAJ

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A Decade of Evidence of Sorghum Potential in the Development of Novel Food Products: Insights from a Bibliometric Analysis

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