Effects of different sorghum cultivars on physical properties, total phenolic content and antioxidant capacities of pasta produced from durum-sorghum blends

Sorghum ( Sorghum bicolor (L.) Moench) is a drought-tolerant, gluten-free cereal with significant potential to enhance the nutritional benefits of food products. This study aimed to evaluate the influence of eight sorghum cultivars grown in Austria on the physical and nutritional quality (total phenolic content and antioxidant activities) of pasta produced from durum-sorghum blends (60:40). Additionally, the effect of sorghum on starch and protein digestibility was examined in the cooked pasta. The optimal cooking time was lower after sorghum addition, attributed to the reduced gluten content and hydrophobic nature of sorghum proteins. Higher protein, starch, and amylose content were positively, while higher content of starch damage, crude fat, and ash were negatively correlated with optimal cooking time. Sorghum blended pasta had lowered firmness and water absorption capacity, and increased cooking loss. Despite a reduction in TPC and antioxidant activities during pasta processing, sorghum blended pasta maintained higher phenolic content and antioxidant capacities than durum pasta, and starch digestibility was higher. Differences among the cultivars used were observed with Leggend demonstrating the most promising characteristics. This study provides first insights into the potential of different sorghum cultivars as plant-based ingredients in pasta, contributing to the development of healthier and more sustainable foods. • Using 40 % sorghum flour increased pasta's starch and protein digestibility. • Sorghum increased total phenolic content and antioxidant activities of pasta. • Selection of sorghum cultivar influenced physical and nutritional quality of pasta. • High protein and amylose content correlate positively with pasta's cooking time.