Sorghum is a major cereal crop with various agronomic advantages, contains health-promoting compounds and is gluten-free. There is a growing tendency to use sorghum in pasta and noodle formulations, which are among the most widely consumed products in the world, but its potential benefits in human diet are not being fully exploited. Here we review research carried out during the past few years on the use of sorghum as the main ingredient or as an additive in pasta and noodles, highlighting its properties and production technology. Pasta and noodles can be produced with 5 to 100% of sorghum at laboratory, pilot or industrial scale with suitable cooking and textural quality coupled with distinctive sensory attributes. Cooking loss shows minimum values of 0.85 and 1.9 g/100 g for pasta and noodles, respectively, and high water absorption (up to 345 g/100 g). The interesting nutritional profile of the products generally includes up to 45% resistant starch (RS) and phenolic compound content with high antioxidant activity. In addition, tannins decrease starch digestibility 15–20%, producing low glycemic index (GI) products (below 65). This is especially important for celiac people, offering them the alternative of gluten-free sorghum pasta and noodles.

中文翻译：

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高粱面食和面条：技术和营养方面

高粱是一种主要的谷类作物，具有多种农艺优势，含有促进健康的化合物并且不含麸质。在意大利面和面条配方中使用高粱的趋势越来越大，它们是世界上消费最广泛的产品之一，但其在人类饮食中的潜在益处尚未得到充分利用。在这里，我们回顾了过去几年对高粱作为意大利面和面条的主要成分或添加剂的研究，重点介绍了其特性和生产技术。面食和面条可以在实验室、中试或工业规模上用 5% 到 100% 的高粱生产，具有合适的烹饪和质地质量以及独特的感官特性。面食和面条的烹饪损失最小值分别为 0.85 和 1.9 g/100 g，和高吸水率（高达 345 g/100 g）。这些产品有趣的营养成分通常包括高达 45% 的抗性淀粉 (RS) 和具有高抗氧化活性的酚类化合物含量。此外，单宁使淀粉消化率降低 15-20%，产生低升糖指数 (GI) 产品（低于 65）。这对乳糜泻患者尤其重要，为他们提供无麸质高粱面食和面条的替代品。