Effects of Dry Heat Treatment and Milling on Sorghum Chemical Composition, Functional and Molecular Characteristics

Batariuc, Ana; Ungureanu-Iuga, Mădălina; Mironeasa, Silvia

doi:10.3390/app112411881

Cited by 9 publications

(7 citation statements)

References 55 publications

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“…On the other hand, sorghum groats are characterized by the content of caffeine proteins, which is highly hydrophobic. The heat treatment of sorghum grits reduces its water activity, while increasing water absorption [ 53 , 54 ]. This suggests that the combination of olive pomace and teff flour and/or sorghum, although initially increasing water absorption and viscosity of the product, reduced the water absorption properties of both cold and hot water after baking.…”

Section: Resultsmentioning

confidence: 99%

Quality Assessment of Waste from Olive Oil Production and Design of Biodegradable Packaging

Grzelczyk

Oracz

Gałązka-Czarnecka

2022

Foods

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The use of olive pomace from olive oil production is still insufficient. The lingering olive pomace is harmful to the environment. On the other hand, the world is increasingly polluted with plastic or by-products from the production of biodegradable products. Considering these two problems, the aim of this work was to develop a mixture and create biodegradable disposable tableware characterized by high antioxidant activity. The disposable tableware was made by mixing olive pomace with teff flour or/and sorghum groats and lecithin. Baking was carried out at the temperature of 180 °C. The best variant of the mixture for the preparation of disposable tableware was olive pomace, teff flour, sorghum groats and lecithin. These vessels were the toughest, with low water absorption and had a high antioxidant potential due to the high content of polyphenols and omega acids. Protecting the cups and bowls with beeswax had a positive effect on reducing water absorption.

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Section: Resultsmentioning

confidence: 99%

Quality Assessment of Waste from Olive Oil Production and Design of Biodegradable Packaging

Grzelczyk

Oracz

Gałązka-Czarnecka

2022

Foods

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“…Study of the chemical compositions of edible oilcake obtained after cold pressing . The carbohydrates content was calculated by difference (100 − (proteins + fat + ash + fiber + moisture)), while the energy values were calculated by multiplying nutrient values with the conversion coefficients (4 for proteins and carbohydrates, 9 for lipids and 2 for fibers) [63].…”

Section: Oilcakes General Aspects and Possible Valorization Methodsmentioning

confidence: 99%

A Novel Approach about Edible Packaging Materials Based on Oilcakes—A Review

Petraru,

Amariei

2023

Polymers

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Due to the growing global population and subsequent environment degradation, as well as changes in the climate, changing consumers’ dietary habits is necessary to create strategies for the most efficient use of natural resources to eliminate waste in the food supply chain. The packaging of food is essential to preserve the food’s properties, extend its shelf life and offer nutritional information. Food products are packaged in various materials of which the most used are plastics, but they have a negative impact on the environment. Various efforts have been made to address this situation, but unfortunately, this includes recycling rather than replacing them with sustainable solutions. There is a trend toward edible packaging materials with more additional functions (antioxidant, antimicrobial and nutritional properties). Edible packaging is also a sustainable solution to avoid food waste and environment pollution. Oilcakes are the principal by-products obtained from the oil extraction process. These by-products are currently underused as animal feed, landfilling or compost. Because they contain large amounts of valuable compounds and are low-cost ingredients, they can be used to produce materials suitable for food packaging. This review covers the recent developments in oilcake-based packaging materials. Special emphasis is placed on the study of materials and technologies that can be used to make edible film in order to research the most suitable ways of developing oilcake-based film that can be consumed simultaneously with the product. These types of materials do not exist on the market.

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“…This can be seen in Figure 6, which shows how native and heat-treated SF bread looks and compares with SCF bread. Although several researchers have compared dry heat and heat-moisture treatments in their effect on SF properties [132], some researchers have researched the use of dry heat treatment along with some other techniques, such as the milling process (particle size distribution) that have a role in the functional properties [133,134]. Furthermore, the dry heat and pressure proved effective [100,100].…”

Section: Dry Heat 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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Effects of Dry Heat Treatment and Milling on Sorghum Chemical Composition, Functional and Molecular Characteristics

Cited by 9 publications

References 55 publications

Quality Assessment of Waste from Olive Oil Production and Design of Biodegradable Packaging

Quality Assessment of Waste from Olive Oil Production and Design of Biodegradable Packaging

A Novel Approach about Edible Packaging Materials Based on Oilcakes—A Review

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

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