دورية أكاديمية
Characterization of Sorghum Processed through Dry Heat Treatment and Milling
| العنوان: | Characterization of Sorghum Processed through Dry Heat Treatment and Milling |
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| المؤلفون: | Ana Batariuc, Mădălina Ungureanu-Iuga, Silvia Mironeasa |
| المصدر: | Applied Sciences, Vol 12, Iss 15, p 7630 (2022) |
| بيانات النشر: | MDPI AG, 2022. |
| سنة النشر: | 2022 |
| المجموعة: | LCC:Technology LCC:Engineering (General). Civil engineering (General) LCC:Biology (General) LCC:Physics LCC:Chemistry |
| مصطلحات موضوعية: | sorghum grains, fractionation, molecular characteristics, heat processing, functional properties, nutritional composition, Technology, Engineering (General). Civil engineering (General), TA1-2040, Biology (General), QH301-705.5, Physics, QC1-999, Chemistry, QD1-999 |
| الوصف: | Sorghum grain nutritional quality can be enhanced by applying dry heat treatments. The purpose of this study was to investigate the effects of dry heat treatment at two temperatures (121 and 140 °C) with three fractionation factors (S fraction < 200 μm, M fraction 200–250 μm and, L fraction > 300 μm) on sorghum flour chemical and functional properties, to optimize processes by means of a desirability function, and to characterize the optimal products. Treatment temperature negatively affected oil- and water-absorption capacity, protein and moisture contents, while the opposite trend was obtained for hydration capacity, swelling power, emulsifying properties, fat, ash, and carbohydrate content. Sorghum flour fractions positively influenced the hydration and water-retention capacities, emulsifying properties, and protein and carbohydrate content, while oil absorption, swelling power, fat, ash, and moisture were negatively affected. The optimal processing determined for each fraction was heat treatment at 121.00 °C for S fraction, 132.11 °C for M, and 139.47 °C for L. Optimal product characterization revealed that the color, bioactive properties, and protein and starch structures of the optimal samples had changed after heat treatment, depending on the fraction. These findings could be helpful for the cereal industry, since sorghum flour could be an alternative for conventional crops for the development of new products, such as snacks, baked goods, and pasta. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 2076-3417 |
| العلاقة: | https://www.mdpi.com/2076-3417/12/15/7630Test; https://doaj.org/toc/2076-3417Test |
| DOI: | 10.3390/app12157630 |
| الوصول الحر: | https://doaj.org/article/9abd13e71eed474ea26a55e564ae6502Test |
| رقم الانضمام: | edsdoj.9abd13e71eed474ea26a55e564ae6502 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 20763417 |
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| DOI: | 10.3390/app12157630 |