A decade of evidence of sorghum potential in the development of novel food products: insights from a bibliometric analysis.
2023
AGUIAR, E. V. | SANTOS, F. G. | QUEIROZ, V. A. V. | CAPRILES, V. D. | ETIENE VALÉRIA AGUIAR, UNIVERSIDADE FEDERAL DE SÃO PAULO; FERNANDA GARCIA SANTOS, UNIVERSIDADE FEDERAL DE SÃO PAULO; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; VANESSA DIAS CAPRILES, UNIVERSIDADE FEDERAL DE SÃO PAULO.
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.
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