Effect of heat moisture treatment on the physicochemical, functional, and antioxidant characteristics of white sorghum (
            <i>Sorghum bicolor</i>
            (L.) grains and flour

Lavanya, J; Gowthamraj, G.; Sangeetha, Narayanasamy

doi:10.1111/jfpp.16017

Cited by 7 publications

(5 citation statements)

References 41 publications

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“…Likewise, an increase in the WAC was observed in red bean and wheat flour after MWT [ 38 ]. This increase in WAC from treated samples may be related to the disruption of hydrogen bonds between the amorphous and crystalline starch regions during the MWT, which promotes amylose exposure and favors water binding [ 39 ]. Similar to WAC, the WAI, WSI, and SP properties increased in all treated samples with respect to untreated flours.…”

Section: Resultsmentioning

confidence: 99%

Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation—Development of New Improved Gluten-Free Ingredients

Calix-Rivera

Villanueva

Náthia-Neves

et al. 2023

Foods

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Tef [Eragrostis tef (Zucc.) Trotter] flour is a gluten-free cereal rich in fiber, minerals, vitamins, and antioxidants, which offers a promising alternative for new food development. This study investigated the effect of microwave radiation (MW) on the techno-functional, thermal, rheological and microstructural properties of tef flours. White and brown tef grains were milled and microwaved at different moisture contents (MC) (15%, 20% and 25%) for a total irradiation time of 480 s. The morphological structure of tef flours was affected by MW treatment, and its particle size and hydration properties increased after the treatment. Lower peak, breakdown, and setback viscosities, up to 45%, 96%, and 67% below those of the control (untreated) samples, and higher pasting temperature, up to 8 °C in the 25% MC samples, were observed. From FTIR analysis a disruption of short-range molecular order was concluded, while DSC confirmed an increased stability of starch crystallites. Rheological analysis of the gels made from the treated samples revealed that MW had a structuring and stabilizing effect on all samples, leading to higher viscoelastic moduli, G′ and G″, and the maximum stress the gels withstood before breaking their structure, τmax. The MC of the flours during the MWT drove the modification of the techno-functional properties of the tef flours and the gel rheological and thermal characteristics. These results suggest that MW-treated tef flours are potential ingredients for improving the technological, nutritional and sensory quality of food products.

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Section: Resultsmentioning

confidence: 99%

Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation—Development of New Improved Gluten-Free Ingredients

Calix-Rivera

Villanueva

Náthia-Neves

et al. 2023

Foods

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“…Several factors, including pigment leaching, thermal degradation, inward migration of pigments, and maillard reaction products are considered responsible for this (Roy et al, 2019). In one study (Perraulta Lavanya et al, 2021), L* value decreased on hydrothermal processing due to darkening of the grain by Maillard browning. Production of the melanoidin pigments also resulted in increased a* values, which was reciprocal with steaming time.…”

Section: Millet Type and Varietymentioning

confidence: 98%

A review: Hydrothermal processing of millets and effect on techno‐functional and nutritional properties

Deka

Dutta

Sharma

2023

J Food Process Engineering

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Millets represent a group of at least 13 highly nutritious, climate‐resilient grain species. Currently being considered as potential replacement to conventional staple food crops, there occurs an urgent necessity for their value addition through processing. Parboiling, heat‐moisture treatment, dry heat processes, and extrusion are the prominent hydrothermal processes for grains. In this article, process principles and research reported on hydrothermally processed millets have been exhaustively reviewed to enable the future positioning of millets in the food industry. Each hydrothermal process is unique and exerts a specific effect on millet properties. Efficiency in the reduction of inherent antinutrient compounds, namely tannins, phytic acid, phenols, and trypsin inhibitors is a key consideration in process designing. Intercomponent interactions in processed millets, namely compound entrapment, Maillard browning, starch–lipid complex, disulfide crosslinking in proteins, protein–lipid complex, tannin–protein complex, and others crucially control the product quality. Processed millet grains and products are established as functional foods, based on biochemical and in vivo studies. The review also identified major gaps in research. With distinct morphological, compositional, and functional differences, each millet variety can be individually dealt for setting process parameters. Being rich in lipid and antioxidant compounds, possibilities for rancidity control need to be examined for stored millet flours. Flours have been mostly used for partial replacement of base flour in developed products. The possibility of using hydrothermally modified millet flours in single flour products can be explored.

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“…On the other hand, a noticeable increase in the antioxidant activity of sorghum treated with a moisture content of 31.72% and 51.07% at 100 • C for 4 h was observed. The oil and water absorption capacity was much higher after heat-moisture treatment [91]. Since heat-moisture treatment affects the functional properties of SF flour, high temperature can lead to discoloration of SF (decreased flour whiteness) [26].Therefore, it is imperative to control the temperature when performing heat-moisture treatment to avoid discoloration of flour and high gelatinization temperature.…”

Section: Heat Moisture Treatmentmentioning

confidence: 99%

Sorghum Flour and Sorghum Flour Enriched Bread: Characterizations, Challenges, and Potential Improvements

Saeed Omer,

Hong,

Zheng

et al. 2023

Foods

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A Sorghum flour (SF) is a leading and prominent food source for humans in African countries. Recently extensive studies have been conducted on Sorghum bread (SB) or sorghum composite bread (SCB), covering various aspects. However, there are many technical challenges in the formation of SF and sorghum composite flour (SCF) that impact the quality of the bread and fail to meet the consumer’s desires and expectations. This review primarily focuses on the characteristics of SF, SCF, SB, and SCB, with discussions encompassing the rheological and morphological properties of the dough, improvement strategies, and bread quality. Moreover, a comprehensive analysis has been conducted to investigate the behavior of SF and SCF along with a discussion of the challenges affecting bread quality and the strategies applied for improvement. The significant demand for nutrients-rich and gluten-free bread indicates that sorghum will become one of the most vital crops worldwide. However, further comprehensive research is highly demanded and necessary for an in-depth understanding of the key features of SF and the resulting bread quality. Such understanding is vital to optimize the utilization of sorghum grain in large-scale bread production.

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Effect of heat moisture treatment on the physicochemical, functional, and antioxidant characteristics of white sorghum ( Sorghum bicolor (L.) grains and flour

Cited by 7 publications

References 41 publications

Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation—Development of New Improved Gluten-Free Ingredients

Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation—Development of New Improved Gluten-Free Ingredients

A review: Hydrothermal processing of millets and effect on techno‐functional and nutritional properties

Sorghum Flour and Sorghum Flour Enriched Bread: Characterizations, Challenges, and Potential Improvements

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