干旱区生态环境知识资源中心(Arid): Proximal analysis and profile of fatty acids on six varieties of white grain sorghum with potential use in human consumption

Arid

DOI	10.1080/19476337.2021.1928757
	Proximal analysis and profile of fatty acids on six varieties of white grain sorghum with potential use in human consumption
	Trevino-Salinas, Miriam; Perales-Torres, Adriana; Castillo-Ruiz, Octelina; Montes-Garcia, Noe; Lizarazo-Ortega, Cristian; Navarro-Cortez, Ricardo; Rodriguez-Castillejos, Guadalupe
通讯作者	Rodriguez-Castillejos, G (corresponding author), Univ Autonoma Tamaulipas UAM Reynosa Aztlan, Food Technol Dept, Reynosa, Mexico.
来源期刊	CYTA-JOURNAL OF FOOD
ISSN	1947-6337
EISSN	1947-6345
出版年	2021
卷号	19 期号:1 页码:547-551
英文摘要	In Mexico, corn is the most widely used cereal, however, in arid areas it is not possible to cultivate it, so white sorghum represents an alternative. However, it is important to know the varieties nutritional content. Therefore, this study the proximal profile and fatty acids of six white sorghum varieties grown in Mexico were evaluated. Proximate analysis was carried out based on AACC methods and gas chromatography had been used for fatty acid analysis. Mazatlan and Sureno varieties showed the highest content of proteins (12%), fiber (7%), and ash (1.65%); regarding fat content, the highest values were found in Mazatlan and Costeno (4%). For fatty acid profile, saturated and unsaturated fatty acids were detected, including Omega 6 and 9. Sorghum represents an alternative, specially for arid and semiarid regions. The results indicate that these varieties are a viable source to produce foods for human consumption.
英文关键词	Human food alternative cereals nutrition sorghum varieties Mexico
类型	Article
语种	英语
开放获取类型	gold
收录类别	SCI-E
WOS记录号	WOS:000657504800001
WOS类目	Food Science & Technology
WOS研究方向	Food Science & Technology
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/349927
作者单位	[Trevino-Salinas, Miriam; Perales-Torres, Adriana; Castillo-Ruiz, Octelina; Rodriguez-Castillejos, Guadalupe] Univ Autonoma Tamaulipas UAM Reynosa Aztlan, Food Technol Dept, Reynosa, Mexico; [Montes-Garcia, Noe] Inst Nacl Invest Forestales Agr & Pecuarias, Ctr Invest Reg Noreste, Rio Bravo, Mexico; [Lizarazo-Ortega, Cristian] Inst Politecn Nacl, Lab Biotecnol Expt, Ctr Biotecnol Genom, Reynosa, Mexico; [Navarro-Cortez, Ricardo] Univ Autonoma Estado Hidalgo, Inst Ciencias Agr, Dept Ingn Bioquim, Tulancingo De Bravo, Mexico
推荐引用方式 GB/T 7714	Trevino-Salinas, Miriam,Perales-Torres, Adriana,Castillo-Ruiz, Octelina,et al. Proximal analysis and profile of fatty acids on six varieties of white grain sorghum with potential use in human consumption[J],2021,19(1):547-551.
APA	Trevino-Salinas, Miriam.,Perales-Torres, Adriana.,Castillo-Ruiz, Octelina.,Montes-Garcia, Noe.,Lizarazo-Ortega, Cristian.,...&Rodriguez-Castillejos, Guadalupe.(2021).Proximal analysis and profile of fatty acids on six varieties of white grain sorghum with potential use in human consumption.CYTA-JOURNAL OF FOOD,19(1),547-551.
MLA	Trevino-Salinas, Miriam,et al."Proximal analysis and profile of fatty acids on six varieties of white grain sorghum with potential use in human consumption".CYTA-JOURNAL OF FOOD 19.1(2021):547-551.