Physicochemical and gelatinization properties of ethanol-treated sorghum flour

Abstract

Granular cold-water swelling starch can be produced by ethanol-treated method. This work aims to determine the chemical, physical and gelatinization properties of ethanol-treated sorghum flour. White sorghum flour was heated in ethanol solution (45, 50 and 55 %v/v) with ratio of 1:9 at three temperature levels (60, 80 and 100 °C). The modified flour properties including moisture content, ash content, whiteness degree, and gelatinization properties were determined. The results showed that ethanol concentration had significant effect on the whiteness degree and breakdown properties. Heating temperature significantly affected the moisture content, whiteness degree, peak viscosity, final viscosity, breakdown and set-back properties of sorghum flour. Ethanol-treated sorghum flour produced from ethanol concentration of 55 % and heating temperature of 60 °C showed superior characteristics than the other treatments in which it’s properties including moisture content, ash content, whiteness degree, peak viscosity, final viscosity, breakdown and set-back properties were 10.24 %, 0.62 %, 84.85 %, 633.50 cP, 4713.50 cP, 571.00 cP, 4551.00 cP, respectively.

Physicochemical Characteristics of Modified Ethanol-Treated Red Sorghum Sorghum bicolor (L.) Moench Flour

“…As shown in Tabel 3, the setback of sorghum ETF were decreased as heating temperature was increased. These results are in line with Yulianti et al [20] that increased in heating temperature causes a decrease in the setback viscosity of a white sorghum ETF. According to Zhu&Liu [19] the higher setback value, the easier to formed a gel.…”

“…Based on Table 3, the final viscosity decreased with increasing heating temperature. Similar result were reported by Yulianti et al [20] that increase in heating temperature causes a decrease of final viscosity in a white sorghum ETF. Kurakake et al [21] also reported the same result that the swelling power and solubility of maize starch was decreased with increasing treatment temperatures.…”