Effect of wet and dry milling on the functional properties of whole sorghum grain flour and kafirin

Effect of tempering conditions and mill type on physicochemical and functional properties of sorghum ( Sorghum bicolor [L.] Moench) flour

“…Rao et al (2018) indicated that hammer milled sorghum flour of larger particle size (180 and 251 μm) resulted in higher quality sorghum biscuits due to smaller particle size flour and increased darkness, hardness, and weight of cookies. Amoura et al (2020) found significant differences in the extraction of sorghum kafirin and its functional properties whether wet or dry milling was used.…”

“…Rao et al (2018) indicated that hammer milled sorghum flour of larger particle size (180 and 251 μm) resulted in higher quality sorghum biscuits due to smaller particle size flour and increased darkness, hardness, and weight of cookies. Amoura et al (2020) found significant differences in the extraction of sorghum kafirin and its functional properties whether wet or dry milling was used. In contrast, Langó et al (2018) found no significant differences in the yield and chemical components of sorghum flour as compared to roller milling of sorghum and sieving, with or without decortication.…”

Effect of a novel drying method based on supercritical carbon dioxide on the physicochemical properties of sorghum proteins

“…2.7.8 Foaming capacity and stability. FC and FS were determined following the method of Amoura et al 44 Suspensions were made with 0.2% (w/v) protein in 9.0 mM sodium phosphate buffer containing 35 mM NaCl at pH 7.0. Suspensions (100 mL) were placed in a beaker and mixed at 2000 rpm for 100 s at room temperature (23 °C).…”

Dry fractionation process operations in the production of protein concentrates: A review

“…However, there are underlying issues that need to be addressed, including non‐water solubility, which makes isolation difficult and expensive, as well as concerns related to protein digestibility and largely unknown functionality in food applications. Further research is necessary to facilitate commercial production and usage in food applications, including its incorporation into formulations of high‐quality protein‐rich and gluten‐free alternatives (Amoura et al., 2020). Novel protein sources like hairless canary seeds (Abdel‐Aal et al., 2021), kernza seeds ( Thinopyrum intermedium ) (Marcus & Fox, 2022), and karanj seeds ( Pongamia pinnata ) that contain exceptionally high protein contents should also be explored for protein separation.…”