Physicochemical Characteristics of the Sorghum(Sorghum bicolor L. Moench) Powder following Low Temperature-Microparticulation

Abstract

Two sorghum(Sorghum bicolor L. Moench cv. Hwanggeumchal-susu and Miryang 3) samples were milled using different milling methods, and their physicochemical properties were tested. Particle size was classified into five groups such as pin mill and low temperature-microparticulation(LTM; 10,000, 20,000, 30,000, and 40,000 rpm). The water absorption index (WAI), water solubility index(WSI), and a rapid Visco analyzer(RVA) were used to examine particle size distribution and color differences. Particle size of sorghum flour prepared using LTM was lower than that prepared using a pin mill. Particle size was further reduced by successive dry milling of the LTM flour. Lightness of colored pigments increased when particle size decreased. The WAI of Miryang 3 pin milling(M1) flour was the lowest after LTM, and WSI was higher in the order of M2, M3, M4, and M5. LTM sorghum flour had significantly higher pasting viscosity, as determined using a rapid Visco analyzer. LTM Miryang 3 sorghum flour(M2～M5) flour showed lower breakdown viscosity and higher final viscosity compared to those of M1 flour, resulting in an increased setback value.

Changes in physicochemical characteristics and antioxidant activities of Jerusalem artichoke tea infusions resulting from different production processes

“…4B). For millet and rice, Kim et al (28) and Lee and Kim (29) reported that smaller particle sizes resulted in increased WSI values and decreased WAI values.…”

Storage characteristics of two‐spotted cricket (Gryllus bimaculatus De Geer) powder according to drying method and storage temperature

“…Thus, freeze-drying produced cricket powder with a higher capacity for rehydration than that produced by hot air-drying. This might be attributable to smaller particle size resulting from the grinding of frozen crickets or to changes in the surface structures of hot air-dried crickets due to high temperatures (Baek et al 2017;Kim et al 2012;Kim et al 2013;Lee & Kim 2011;Onayemi & Potter 1974).…”

“…In the food industry, dried powders are usually rehydrated during food processing; thus, the ability of a powder to reabsorb moisture is an important quality during processing (Kim et al . 2012). In this study, two‐spotted cricket samples that were pulverized following freeze‐drying or hot air‐drying showed high WAI values of 3.6 g/g and 3.0 g/g, respectively (Table 1).…”

Effect of Roasting Time and Cryogenic Milling on the Physicochemical Characteristics of Dried Ginseng Powder

“…All color values of controls were significantly different except for the a * and b * values of the samples with sizes >50 μm (p < 0.05). Kim et al (2012) reported that in general, for powders, L * values increased as the particle size decreased, whereas the a * and b * values varied according to the sample [31]. The smaller the particle size, the higher is the scattered light, and thus the higher is the L * [32].…”