Characterization of Sorghum Processed through Dry Heat Treatment and Milling
Source abstract
Abstract
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.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Food composition and properties · GABA and Rice Research · Seed and Plant Biochemistry
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Faculty of Food Engineering, “Ştefan cel Mare” University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania
Integrated Center for Research, Development and Innovation in Advanced Materials, Nanotechnologies, and Distributed Systems for Fabrication and Control (MANSiD), “Ştefan cel Mare” University of Suceava, 13th University Street, 720229 Suceava, Romania
References (57)
Show source-provided references
1. Characterization of Nutritional, Antinutritional, and Mineral Contents of Thirty-Five Sorghum Varieties Grown in Ethiopia10.1155/2020/8243617 ↗
2. (2022, May 10). World Agricultural Production World Sorghum Production 2021/2022. Available online: http://www.worldagriculturalproduction.com/crops/sorghum.aspx.
3. National Institute of Statistics (2022). Romanian Statistical Yearbook.
4. Some considerations on the prospects of sorghum crop
5. Characterization of sorghum grain and evaluation of sorghum flour in a Chinese egg noodle system10.1016/j.jcs.2011.09.007 ↗
6. Increasing the utilisation of sorghum, millets and pseudocereals: Developments in the science of their phenolic phytochemicals, biofortification and protein functionality10.1016/j.jcs.2013.10.009 ↗
7. Mixed sorghum and quinoa flour improves protein quality and increases antioxidant capacity in vivo10.1016/j.lwt.2020.109597 ↗
8. Interaction mechanism of kafirin with ferulic acid and tetramethyl pyrazine: Multiple spectroscopic and molecular modeling studies10.1016/j.foodchem.2021.130298 ↗
9. Mir, S.A., Manickavasagan, A., and Shah, M.A. (2019). Whole Grains: Processing, Product Development, and Nutritional Aspects, CRC Press.10.1201/9781351104760 ↗
10. Sorghum extract exerts cholesterol-lowering effects through the regulation of hepatic cholesterol metabolism in hypercholesterolemic mice10.3109/09637486.2014.1000839 ↗
11. Nutritional and rheological properties of sorghum10.1080/10942910802252148 ↗
12. Taylor, J., and Duodu, K.G. (2018). Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes, Elsevier.
13. Hamaker, B.R. (2008). 13—Products containing other speciality grains: Sorghum, the millets and pseudocereals. Technology of Functional Cereal Products, Woodhead Publishing.10.1533/9781845693886 ↗
14. Physico-functional, thermo-pasting and antioxidant properties of microwave roasted sorghum [Sorghum bicolor (L.) Moench]10.1016/j.jcs.2018.11.013 ↗
15. Effect of heat treatment of sorghum grains on storage stability of flour10.1016/j.lwt.2011.05.020 ↗
16. Effect of sand roasting and microwave cooking on antioxidant activity of barley10.1016/j.foodres.2010.10.030 ↗
17. Impact of different roasting conditions on sensory properties and health-related compounds of oat products10.1016/j.foodchem.2019.125548 ↗
18. Effect of processing methods on the nutraceutical and antioxidant properties of little millet (Panicum sumatrense) extracts10.1016/j.foodchem.2010.12.047 ↗
19. A comparison of waxy versus non-waxy wheats in diets for weaner pigs: Effects of particle size, enzyme supplementation, and collection day on total tract apparent digestibility and pig performance10.1016/j.anifeedsci.2005.01.004 ↗
20. Kinetics of starch digestion in sorghum as affected by particle size10.1016/j.jfoodeng.2009.06.051 ↗
21. Effects of milling sorghum into fractions on yield, nutrient composition, and their performance in extrusion of dog food10.1016/j.jcs.2018.05.013 ↗
22. Rumler, R., Bender, D., Speranza, S., Frauenlob, J., Gamper, L., Hoek, J., Jäger, H., and Schönlechner, R. (2021). Chemical and physical characterization of sorghum milling fractions and sorghum whole meal flours obtained via stone or roller milling. Foods, 10.10.3390/foods10040870 ↗
23. Quality Control in the Bakery Industry-Analysis Methods
24. Combination Effect of Germination and Fermentation on Functional Properties of Sorghum Flour10.9734/CJAST/2018/44491 ↗
25. Super fi ne grinding improves functional properties and antioxidant capacities of bran dietary fi bre from Qingke (hull-less barley) grown in Qinghai-Tibet Plateau, China10.1016/j.jcs.2015.06.006 ↗
26. FAO (2022, April 07). Chapter 4: Summary—Integration of Analytical Methods and Food Energy Conversion Factors. Available online: https://www.fao.org/3/y5022e/y5022e05.htm#bm5.
27. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents10.5344/ajev.1965.16.3.144 ↗
28. Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.)10.1016/j.foodhyd.2020.105885 ↗
29. Application of heat moisture treatment in wheat pasta production10.1016/j.foodcont.2021.108176 ↗
30. Study of hydration properties of wheat bran as a function of particle size10.1016/j.foodchem.2015.01.117 ↗
31. Effects of microwave heat treatment on fungal growth, functional properties, total phenolic content, and antioxidant activity of sorghum (Sorghum bicolor L.) grain10.1016/j.foodchem.2020.128979 ↗
32. Extrusion of Hulled Barley Affecting β-Glucan and Properties of Extrudates10.1007/s11947-011-0777-2 ↗
33. Physico-chemical and functional properties of native and hydrolyzed kidney bean (Phaseolus vulgaris L.) protein isolates10.1016/j.foodres.2014.08.027 ↗
34. Modification of structural, physicochemical and digestive properties of normal maize starch by thermal treatment10.1016/j.foodchem.2019.125733 ↗
35. Effect of Heat Treatment and Digestive Enzymes on Cereal Water-Retention Capacity
36. Effect of radio frequency heat treatment on protein profile and functional properties of maize grain10.1016/j.foodchem.2018.07.190 ↗
37. Sorghum flour fractions: Correlations among polysaccharides, phenolic compounds, antioxidant activity and glycemic index10.1016/j.foodchem.2015.02.023 ↗
38. Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications10.1111/1541-4337.12506 ↗
39. Nutritional, functional and rheological properties of processed sorghum and ragi grains10.1080/23311932.2015.1109495 ↗
40. Changes in carbohydrates, proteins and lipids of finger millet after hydrothermal processing10.1016/j.lwt.2010.08.014 ↗
41. Evaluation of Particle Size Influence on Proximate Composition, Physicochemical, Techno-Functional and Physio-Functional Properties of Flours Obtained from Persimmon (Diospyros kaki Trumb.) Coproducts10.1007/s11130-016-0592-z ↗
42. Functional properties of select seed flours10.1016/j.lwt.2014.08.038 ↗
43. Effects of processing on phytochemical profiles and biological activities for production of sorghum tea10.1016/j.foodres.2012.07.062 ↗
44. Li, Z., Zhao, X., Zhang, X., and Liu, H. (2022). The Effects of Processing on Bioactive Compounds and Biological Activities of Sorghum Grains. Molecules, 27.10.3390/molecules27103246 ↗
45. Antioxidant compounds and antioxidant activities of the methanolic extracts from milling fractions of sorghum (Sorghum Bicolor L. Moench)10.3746/jkfn.2010.39.11.1695 ↗
46. Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven10.1016/j.jcs.2015.06.015 ↗
47. Starch digestibility and molecular weight distribution of proteins in rice grains subjected to heat-moisture treatment10.1016/j.foodchem.2016.09.134 ↗
48. Interactions in starch co-gelatinized with phenolic compound systems: Effect of complexity of phenolic compounds and amylose content of starch10.1016/j.carbpol.2020.116667 ↗
49. Effect of dry heat treatment on the development of resistant starch in rice (Oryza sativa) and barnyard millet (Echinochloa furmantacea)10.1111/jfpp.13965 ↗
50. Effect of heat moisture treatment and annealing on physicochemical properties of red sorghum starch
51. Sorghum Flour characterization and evaluation in gluten-free flour tortilla10.1111/jfq.12080 ↗
52. Ratnavathi, C., Patil, L.V., and Chavan, U. (2016). Sorghum Biochemistry: An Industrial Perspective, Academic Press.
53. Optimization and characterization of antioxidant potential, in vitro protein digestion and structural attributes of microwave processed multigrain pasta10.1111/jfpp.14125 ↗
54. White Finger Millet (KMR-340): A comparative study to determine the effect of processing and their characterisation10.1016/j.foodchem.2021.131665 ↗
55. Effect of heat moisture treatment on physicochemical and morphological properties of wheat starch and xylitol mixture10.1016/j.foodchem.2013.07.113 ↗
56. Nutritional and Functional Properties of Extruded Cassava-Soy Composite with Grape Pomace10.1002/star.201700298 ↗
57. Effects of dry heat treatment temperature on the structure of wheat flour and starch in vitro digestibility of bread10.1016/j.ijbiomac.2020.11.023 ↗