Physico-functional, thermo-pasting and antioxidant properties of microwave roasted sorghum [Sorghum bicolor (L.) Moench]

Sharanagat, Vijay Singh; Suhag, Rajat; Anand, Pulkit; Deswal, Gaurav; Kumar, Rohit; Chaudhary, Archit; Singh, Lochan; Kushwah, Omkar Singh; Mani, Saravanan; Kumar, Yogesh; Nema, Prabhat K.

doi:10.1016/j.jcs.2018.11.013

Cited by 106 publications

(157 citation statements)

References 41 publications

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“…Also, thermal alteration in the chemical structure of molecules associated with phenolic compound enhanced the TPC. The results of present study are comparable with the reported TPC for germinated moong (Sharanagat, Kumar et al, ), germination of oat seeds (Tian et al, ), roasted chickpea (Jogihalli, Singh, & Sharanagat, , microwave roasted chestnut (Wani et al, ), and roasted sorghum (Sharanagat, Suhag et al, ).…”

Section: Resultssupporting

confidence: 91%

“…On the other hand, reduction in color properties in germinated samples might be due to change in carbohydrates and protein hydrolysate (Tian et al, ). The results of present study were also supported by Tian et al () for germinated oat seed, Wani et al () for chestnut, and Sharanagat, Suhag et al () for sorghum.…”

Section: Resultssupporting

confidence: 90%

“…The setback viscosity, which is related to the retrogradation of starch, also reduced drastically for roasted sample, indicating higher resistance of roasted starch to rearrangement and reorientation (Clifford, Chika, Jude, & Tochi, ). The trend of pasting properties of germinated BC flour is in agreement with the reported values of Jan et al () for germinated Chenopodium , Sharanagat, Kumar et al () for germinated moong, and Cornejo and Rosell () for germinated rice flour, whereas the pasting values for roasted BC flour are supported by Wani et al () for microwave roasted chestnut and Sharanagat, Suhag et al () for microwave roasted sorghum flour.…”

Section: Resultssupporting

confidence: 89%

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Effect of germination and roasting on the proximate composition, total phenolics, and functional properties of black chickpea (Cicer arietinum)

et al. 2019

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Germinated and microwave roasted black chickpea were evaluated for physical, proximate, pasting, functional, and antioxidant properties. A significant variation was observed in quality of grain upon germination and roasting. The effect of germination and roasting on functional groups was analyzed using Fourier‐transform infrared spectroscopy. The results showed that germination improved the physical and pasting properties, whereas roasting enhanced the functional properties. The lightness of germinated grains significantly improved as compared with dark colored roasted sample. The germinated sample was found rich in protein, whereas carbohydrates and fiber content increased in roasted sample. Water and oil absorption content were reduced by 7.14% and 5.13% in germination as compared with control. However, roasting significantly improved the water absorption capacity and oil absorption capacity by 69.51% and 6.41% as compared with control.

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Section: Resultssupporting

confidence: 91%

Section: Resultssupporting

confidence: 90%

Section: Resultssupporting

confidence: 89%

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Effect of germination and roasting on the proximate composition, total phenolics, and functional properties of black chickpea (Cicer arietinum)

et al. 2019

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“…Being a high‐temperature short time method, roasting induces desirable, and undesirable quality changes in the kernels (Schoeman & Manley, 2019). It is a popular grain processing method used worldwide for the different roasting products with improved taste, color, aroma, texture, palatability, digestibility, and sensory properties (Bagheri, Kashaninejad, Ziaiifar, & Aalami, 2019; Sharanagat et al., 2019; Swarnakar, Srivastav, & Das, 2019). The operational errors (uncontrolled higher temperature and duration) leads to undesirable changes such as the nutritional quality loss, formation of scorched, and dark color kernels (Berk, Hamzalloglu, & Gökmen, 2019; Schoeman & Manley, 2019).…”

Section: Introductionmentioning

confidence: 99%

“…Roasted products can be directly consumed due to the development of the crispiness, pleasing odor, and attractive color (Sharanagat et al, 2019). However, Özdemir and Devres (2000) stated that flavor defects in the end product could arise if the color is the only selection criteria for a roaster.…”

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Effect of pilot scale roasting on color and textural attributes of soybean kernels

Raigar

Dalbhagat

Mishra

2020

J. Food Process. Preserv.

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Soybean (Glycine max L.) is a popular oil crop, used in traditional cooking by Asian people and commercially processed to produce edible oil and protein meal. The protein meal is used in wheat flour fortification, bakery products, and soy nuggets, whereas the edible oil is largely consumed in cooking and frying (de Oliveira Silva & Perrone, 2015; Raigar & Mishra, 2018). The other value-added products consumed worldwide produced from soybean are soy flour, soya milk, tofu, etc. (Navicha, Hua, Masamba, & Zhang, 2017). The use of soybean sometime imparts beany taste to the product which negatively affects the acceptance of soy foods among consumers. Roasting process can be used to countered this issue (Shin, Kim, & Kim, 2013), which involves heating of soybeans using dry hot medium at 160-200°C depending on the installed equipment and duration of heating (Raigar & Mishra, 2018). Various methods of roasting such as rotary drum, heated ceramic roasting, and salt bed roasting are commonly used (Chauhan, Chauhan, Sharma, Bajpai, & Yadav, 2003; Tulashie, Appiah, Akpari, & Saabome, 2020). Use of direct and indirect fire in the roasting process varies the degree of heating, and thereby the product quality. Being a high-temperature short time method, roasting induces desirable, and undesirable quality changes in the kernels (Schoeman & Manley, 2019). It is a popular grain processing method used worldwide for the different roasting products with improved taste, color, aroma, texture, palatability, digestibility, and sen

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Impact of microwave and germination on physicochemical properties, functional properties, and solubility of black rice powder

et al. 2023

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Background and ObjectivesBlack rice is limited due to factors such as low solubility, difficulty to disperse, and high viscosity. The aim of the study is to overcome these shortcomings and improve their practicability in various industrial applications. The effects of germination and microwave on the physicochemical, functional properties, and solubility of black rice powder were compared.FindingsThe effect of germination improved the GABA contents, increased the solubility and starch digestibility, which was consistent with the decrease in relative crystallinity and porous surface structure, and the increase in the gelatinization enthalpy. Microwave increased the solubility and starch digestibility of black rice powder. Total polyphenol content was increased by microwave compared to untreated and germinated black rice. The type of starch showed no significant effect in single and dual treatment. The combined treatment enhanced the GABA content, reduced the loss of polyphenols, anthocyanins and improved its solubility, physicochemical characteristics.ConclusionThe results might help understand the mechanism of germination and microwave treatments influencing the structural properties of starches and contribute to better‐developing products based on black rice flour.Significance and NoveltyThe association treatment increased GABA content, the solubility, and nutrition of black rice flour, but reduced the digestibility of black rice flour.

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Physico-functional, thermo-pasting and antioxidant properties of microwave roasted sorghum [Sorghum bicolor (L.) Moench]

Cited by 106 publications

References 41 publications

Effect of germination and roasting on the proximate composition, total phenolics, and functional properties of black chickpea (Cicer arietinum)

Effect of germination and roasting on the proximate composition, total phenolics, and functional properties of black chickpea (Cicer arietinum)

Effect of pilot scale roasting on color and textural attributes of soybean kernels

Impact of microwave and germination on physicochemical properties, functional properties, and solubility of black rice powder

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