Starch, mainly composed of amylose and amylopectin, is the major nutrient in grain sorghum. Amylose and amylopectin composition affects the starch properties of sorghum flour which in turn determine the suitability of sorghum grains for various end uses. Partial least squares regression models on near infrared (NIR) spectra were developed to estimate starch and amylose contents in intact grain sorghum samples. Sorghum starch calibration model with a coefficient of determination (R²) = 0.87, root mean square error of cross validation (RMSECV) = 1.57% and slope = 0.89 predicted the starch content of validation set with R² = 0.76, root mean square error of prediction (RMSEP) = 2.13%, slope = 0.93 and bias = 0.20%. Amylose calibration model with R² = 0.84, RMSECV = 2.96% and slope = 0.86 predicted the amylose content in validation samples with R² = 0.76, RMSEP = 2.60%, slope = 0.98 and bias = −0.44%. Final starch and amylose cross validated calibration models were constructed combining respective calibration and validation sets and used to predict starch and amylose contents in 1337 grain samples from two diverse sorghum populations. Protein and moisture contents of the samples were determined using previously tested NIR spectroscopy models. The distribution of starch and protein contents in the samples of low amylose (15%) and the overall relationship between starch and protein contents of the sorghum populations were investigated. Percent starch and protein were negatively correlated, low amylose lines tended to have lower starch and higher protein contents than lines with high amylose. The results showed that NIR spectroscopy of whole grain can be used as a high throughput pre-screening method to identify sorghum germplasm with specific starch quality traits to develop hybrids for various end uses.

Wheat bran possesses diverse nutritional and functional properties. In this study, wheat bran aqueous extract (WBE) was produced and thoroughly characterized as a functional ingredient and improver for bakery application. The WBE contained 50.3% total carbohydrate, 24.5% protein, 13.0% ash, 6.7% soluble fiber, 2.9% insoluble fiber, and 0.5% β-glucan. Notably, adding 7.5% WBE significantly increased the bread-specific volume to 4.84 cm³/g, compared with the control of 4.18 cm³/g. Adding WBE also resulted in a remarkable improvement in dough properties. The WBE-enriched dough showed increased peak, setback, breakdown, and final viscosities, along with higher storage and loss modulus. Scanning electron microscopy analysis further revealed that the WBE promoted the aggregation of protein and starch within the dough. The extractable gliadin to glutenin ratio increased with 5 and 7.5% WBE additions, compared with the control and 2.5% WBE addition. WBE did not significantly alter the starch gelatinization temperature or dough extension properties. These findings demonstrate that the inclusion of WBE in wheat flour is a promising approach for producing high-quality bread that is enriched with dietary fiber and protein.

Rising rates of obesity and diabetes have increased demand for sugar-free products, while consumers also seek natural colorants and foods offering functional health benefits. Sorghum leaves, an underutilized part of the plant, contain health-promoting polyphenolic compounds with bioactive and coloring properties. Incorporating sorghum leaf-derived polyphenols into foods may meet both producer and consumer interest in natural colorants and value-added ingredients. This study aimed to incorporate sorghum leaf polyphenol extracts into sugar-free gelatin candies. Four formulations were produced: artificial-low color, natural-low color, artificial-high color, and natural-high color candies. Instrumental texture was evaluated using firmness and springiness measurements. Water activity was recorded using a water activity meter. Color was assessed with a colorimeter. Total phenolic content (TPC) was measured using the Folin–Ciocalteu assay. Consumers’ (N = 105) acceptance of sensory properties was evaluated using 9-point hedonic scales, and purchase intent was measured before and after colorant source and sweetener informational messaging. Natural colorant formulations had significantly higher water activity than artificially colored candies. Instrumental firmness and springiness differed significantly (p < 0.05) across formulations. However, these differences did not significantly (p > 0.05) impact consumer texture preference. TPC increased with higher levels of sorghum leaf extract but did not increase bitterness ratings. After receiving educational information about the colorant sources, purchase intent for the naturally colored formulations significantly (p < 0.05) increased, exceeding that of artificially colored candies. These findings demonstrate that sorghum leaf polyphenols can be successfully incorporated into sugar-free gummy candies and are well accepted by consumers as a natural colorant. This work supports sorghum as a value-added food ingredient, creating new market opportunities for US sorghum farmers.