Research on Sorghum Could Lead to Healthier Gluten-Free Products

Over the years gluten-free products have greatly improved thanks to researchers such as Fadi Aramouni, professor of food science at Kansas State University.

Together Aramouni and his team produced several new products with sorghum.

Their research centers on sorghum, a grain produced all over the world. However, Kansas is the largest producer in the United States making it good news for farmers as well. In their research they tested for grain hardness, dough quality, stretching and rolling qualities, protein, carbohydrates and fiber content. The taste and look of the finished product were considered as well

With help from the grain and science industry department at K-State, as well as a U.S. Department of Agriculture laboratory in Manhattan, the researchers have developed several products, including tortillas, breads, Belgian waffles and waffle cones.

They also evaluated the gluten-free products’ glycemic index making it possible that a very specific milling practice could make products healthier, in comparison to other grains such as wheat, corn and rice.

As reported by the Kansas State University, Aramouni said he hopes this research benefits Kansas farmers by providing more use of their sorghum and is also glad they can help gluten-free consumers.

Several of the products are being presented at the annual meeting and food expo of the Institute of Food Technologists, June 25-28, in Las Vegas.

A video about the research is available at http://youtu.be/_5tfN16eN_o.


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