Ref:75
Title
Gluten-free Ingredients and Low Sorghum Oryzoidum Gluten-free
Abstract
The diversification of gluten-free cereal sources is of high actuality due to the
worldwide expansion of gluten intolerance-related public health problems. The
present article presents information on a potential source of gluten-free ingredients
and foods – Sorghum Oryzoidum, a hybrid cereal obtained in Moldova.
County Credited
MOLDOVA
Author Details
AUTHOR 1
Title of author
Surname
First Name
Name of Institution
Address of Institution
PhD, Associate Professor
DUPOUY
Eleonora
Technical University of Moldova
168 blvd. Stefan cel Mare, Chisinau, MD-2004,
Republic of Moldova
Eleonora_dupouy@yahoo.com
E-mail address of author
Author biography
Head of Food Science and Nutrition department, involved in research aimed at
developing new foods with increased functionality based on Sorghum Oryzoidum - a
new local hybrid of sorghum. At present working on the development of a Masters
level program in Nutrition and Dietetics at the Technical University of Moldova.
AUTHOR 2
PhD, Associate Professor
Title of author
COŞCIUG
Surname
Lidia
First Name
Technical University of Moldova
Name of Institution
168 blvd. Stefan cel Mare, Chisinau, MD-2004,
Address of Institution
Republic of Moldova
lidia_cosciug@yahoo.com
E-mail address of author
Author biography
Associate Professor at the Food Science and Nutrition department, involved in
research aimed at developing new foods with increased functionality based on
Sorghum Oryzoidum - a new local hybrid of sorghum.
AUTHOR 3
Title of author
Surname
First Name
Name of Institution
Address of Institution
MA, Senior Lecturer
POPESCU
Liliana
Technical University of Moldova
168 blvd. Stefan cel Mare, Chisinau, MD-2004,
1
Republic of Moldova
lpopescu@yahoo.com
E-mail address of author
Author biography
Senior lecturer at the Food Science and Nutrition department. MA in Food Quality
and Food Safety from the Technical University of Moldova, has finished the doctoral
studies in 2007. Research is focused on technologies of dairy products with cereal
ingredients.
AUTHOR 4
MA, Doctoral student
Title of author
BULGARU
Surname
Viorica
First Name
Technical University of Moldova
Name of Institution
168 blvd. Stefan cel Mare, Chisinau, MD-2004,
Address of Institution
Republic of Moldova
viorica_catan@mail.ru
E-mail address of author
Author biography
Graduate of the Technical University of Moldova BA program in Technology and
Milk and Dairy Products, continued further studies at Masters level in “Food Quality
and Safety” program. Currently a doctoral student, research are focused on soryz
starch properties investigation..
Category
Sustainable Development
Theme
Health Promotion
Sustainable Consumption
Type of Contribution
Research Paper
2
Gluten-free Ingredients and Low Sorghum Oryzoidum Gluten-free
Eleonora Dupouy, Lidia Coşciug, Liliana Popescu, Viorica Bulgaru
Theme
Sustainable development includes the search and processing into foods of new highly
productive cereals with special benefits for health, particularly for treating and
preventing a variety of worldwide expanding non-communicable chronic diseases.
Finding such foods can treat and prevent many diseases, promote health and raise the
overall population life quality.
Introduction
Cereals have been and continue to be major staples in many cultures around the
world, representing the content of diets, different being only the form. But the main
staple cereals, major sources of starch in the modern European diet, such as wheat and
rye contain also gluten that cause metabolic disorders in persons intolerant to gluten.
The epidemiological studies show that the coeliac disease proves to have higher
incidence in the world than expected, the undiagnosed cases being the rule in many
countries1. The most frequent consequence of the gluten intolerance condition is the
malnutrition. Sustainable development includes the search for unique food stuffs that
can be metabolized by people with a variety of non-communicable chronic diseases,
including the inability to metabolize gluten. The investigation of the possibility to
diversify the gluten-free and low glycaemic sources is of high actuality due to the
worldwide expanding non-communicable chronic diseases, including gluten
intolerance related public health problem. Finding such foods can treat these diseases
and promote health and raise the quality of life of the afflicted individuals. The
subject of studies of the present paper is the Sorghum Oryzoidum, a sorghum hybrid
obtained in the Republic of Moldova, the ingredients and food on its basis. The
preliminary investigations show that besides being a gluten-free cereal, foods from
Sorghum Oryzoidum has an advantage to have rather low glycaemic index, the
property that allow to recommend this cereal in preventive nutrition of groups of
population susceptible to developing non-communicable chronic diseases. Finding
C Catassi, ‘Epidemiology and Natural History of Coeliac Disease’ in Gluten-Free Cereal Products
and Beverages. Book of Abstracts of the First International Symposium, Cork, Ireland, 2007, p. 13.
1
3
new food sources that would contribute to malnutrition excluding in people who are
not able to metabolize gluten, and increasing the availability of foods with low
glycaemic index that are important in preventing and treating of many noncommuncable chronic diseases, are real ways of health promotion and raising the
overall population life quality.
Sorghum Orysoidum – a potential source of gluten-free ingredients and foods
Sorghum Oryzoidum or soryz is a new annual cereal of hybrid origin obtained by the
stepped cross-breeding of the yellow sorghum grains patterns with flour-like
endosperm consistency and Sudan plant and savage varieties of sorghum. Initial lines
and soryz hybrids are the priority of the Scientific and Research Institute of Maize and
Sorghum of the Republic of Moldova. The Dr. in Agricultural Sciences, the Head of
the Laboratory of Sorghum cultures selection, Gheorghe A. Moraru, conducted the
works for soryz obtaining.
Fig. 1. The view of soryz plant
Fig. 2. Native grains of soryz
The plants of Soryz have very high resistance to drought, are not pretentious to salted
soils and like warmth. The plants can support high temperatures of the air and longlasting droughts, destructive, pernicious for all the rest of cereal cultures. Soryz plant
spent 25-30 % less humidity that the maize for the formation of one weight unity of
dry matter. Besides that the strong roots contribute to the utilization of an important
amount of additional humidity from the soil unavailable to other cereals. Soryz is
cultivated according to the traditional technology for grain sorghum. The average
harvest of the soryz in competitive trials accounted 87.1 centners/hectare, higher that
4
for the sorghum with forage grain. The average harvest the last three years on the land
plots in Moldova is of 61,1 centners/hectare. Grains of soryz are neat without
pellicles, of light-yellow color and rounded shape. Depending of the conditions of
cultivation and variety particularity the consistency of the soryz hybrid grains could
be vitreous, or demi-vitreous. The weight of 1000 seeds is 32-36 g, the content of
protein in the whole grain – 10.5-13.4%, the fat content – 3.7 – 4.05% and 65.278.1% of starch.
Ingredients from Sorghum Orysoidum
The potential exist for a wide variety of soryz derivatives, such as flour, bran, starch,
malt.
Some physicochemical characteristics of the wholemeals from soriz, wheat and rye
are presented in the table 1. The content of minerals and cellulose in soriz flour is
lower than in the wheat and rye flours, but it has higher level of starch and hydration
capacity.
Table 1. Physiocochemical Characteristics of the Wholemeals from Soriz, Wheat and
Rye
Flours
Ash
Acidity
Starch
Cellulose
Hydration
%
o
%
%
capacity
%
Soryz
0,41
3,2
59,54
1,2
60,0
Wheat
0,78
4,5
55,80
1,5
64,8
Rye
0,90
2,3
54,10
1,6
62,0
Table 2. Physicochemical characteristicsof soryz starch
Physicochemical indices
Value
Dry matter, %
89.9
Acidity, o
1,6
Solubility, %
4
Swelling capacity, %
9.28
Ash, insoluble in 10% HCl
0.16
Total ash, %
0.66
Fig. 3. Soryz starch
5
Fig. 4. Germinated soryz grain
Soryz malt was used in the production of fermented diary products in the university
laboratory. The obtained results show that germinated products of Sorghum
Oryzoidum have the potential to be used in fermented dairy functional foods due to
their prebiotic action.
Foods from Sorghum Orzyoidum
A number of foods were prepared from Sorghum Oryzoidum dehulled grains and
flour and were investigated at the department of Food Science and Nutrition of the
Technical University of Moldova, such as soryz porridge, bread, sponge cakes. An
assortment of sponge cakes were prepared with cocoa flavor as well as with
incorporated vegetables purees of carrots and pumpkin. The investigation of the new
gluten-free recipies opens the perspectives for the diversification and enlargement of
foods designed for persons with intolerance to gluten by including in their diets a
variety of gluten-free soryz -based foods.
Soryz – a potential cereal to be used in the production of foods with low
glycaemic index
Starch hydrolysis in digested foods varies from quite rapid to very slow. In order to
characterize soryz products from nutritional perspective hydrolysis index of three
soryz dishes were determined by chewing method at the Food Chemistry and
6
Nutrition department at Lund University in Sweden. Hydrolysis index of starch is
used as a predictor of glycaemic index of starchy foods. White bread was used as a
reference food. Six volunteers participated in chewing soryz products. The hydrolysis
indexes of the tested soryz-based products are presented in the table 4. The
preliminary results on nutritional properties presented in the table 4, show that starch
in soryz products is digested slower than from white bread used as a reference food.
This result presents soryz products in a favorable light in terms of their use in dietetic
nutrition for the
Table 4. Hydrolysis index values of starch from soryz-based products
Soryz products
Hydrolysis index value
White bread (reference)
100.0
Boiled soryz grits (kernel porridge)
84.1
Soryz bread (100 %)
59.2
production of foods with low glycaemic index2 – foods recommended by FAO/WHO3
to be used in the prevention and treatment of metabolic disorders. This preliminary
investigation indicates also to the importance to extend studies on nutritional
properties of soryz products.
Conclusions
The data presented in the article show the capacity of Sorgum Oryzoidum grains to be
used as a perspective cereal source of gluten-free ingredients and low glycaemic foods
for a dietetic and preventive nutrition. The cereal presents a special interest both for
dietetic nutrition due to its multiple nutritional advantages and also for being a
perspective and reliable source of food due to its high productivity and resistence to
drought, properties with a special importance in a particular context of global climate
change. Processing soryz grains into a variety of foods would contribute to the
treatment and prevention of many diseases, health promotion and raising the overall
population life quality, principles that are consistent with the key concepts of the UN
Decade of Education for Sustainable Development.
I Bjorck, H Liljeberg & E Ostman, ‘Low glycaemic-index foods’, British Journal of
Nutrition, 2000,83 (Suppl.1), pp. S149-S155.
2
3
FAO/WHO, Carbohydrates in human nutrition; report of a joint FAO/WHO expert consultation, FAO
Food and Nutrition Paper, 1998, 66, pp.1-140.
7
References
Bjorck, I, Liljeberg, H and Ostman, E ‘Low glycaemic-index foods’, British Journal
of Nutrition, 2000,83 (Suppl.1), pp. S149-S155.
Catassi, C, ‘Epidemiology and Natural History of Coeliac Disease’ In: Gluten-Free
Cereal Products and Beverages. Book of Abstracts of the First International
Symposium, Cork, Ireland, 2007, p. 13.
FAO/WHO. Carbohydrates in human nutrition; report of a joint FAO/WHO expert
consultation. FAO Food and Nutrition Paper, 1998; 66, pp.1-140.
8