Sorghum and its potential for the Western diet

Rumler, Rubina; Bender, Denisse; Schoenlechner, Regine

doi:10.1016/j.jcs.2022.103425

Cited by 9 publications

(12 citation statements)

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“…In the standard wheat bread (SWB) baking trials, differences between the grains and also between varieties (within sorghum varieties) could be observed. Those results were already discussed in the previous publication of Rumler et al [ 7 ]. While white sorghum caused no significant changes in bread volume and crumb firmness with additions of up to 20%, the addition of red sorghum, millet, and in particular, amaranth and buckwheat continuously reduced the volume already at low additions of 5 or 10%.…”

Section: Resultssupporting

confidence: 82%

“…Wrigley et al [ 6 ] pointed out that the wheat quality was strongly dependent on the weather conditions, particularly dough strength seemed to be affected by increased temperatures. Since the effects of climate change will continue to be an ongoing issue, the cereal industry is now compelled to respond in order to keep the quality of the existing wheat products constant [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

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Mitigating the Effect of Climate Change within the Cereal Sector: Improving Rheological and Baking Properties of Strong Gluten Wheat Doughs by Blending with Specialty Grains

Rumler

Bender

Schoenlechner

2023

Plants

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Due to the effect of climate change, wheat flour qualities with extremely high dough extensibility or dough strength are becoming more common, which impairs the production of selected wheat products such as pastries. The aim of this study was to investigate the effect of sorghum, millet, amaranth, or buckwheat addition to such a strong gluten common wheat flour (Triticum aestivum) on its rheological and baking properties. Raw materials were analyzed chemically (ash, protein, fat, starch, total dietary fiber) and physically (water absorption index, water solubility index, and pasting properties). Selected rheological analyses (Farinograph® and Extensograph®) were carried out on wheat blends, including up to 30% alternative grains. The baking properties of the blends were evaluated on standard bread and sweet milk bread recipes. Results showed that low amounts (5%) of sorghum and millet improved the dough stability of the high-gluten wheat flour. For optimum dough extensibility, additions of 30% sorghum, 15% millet, or 20% amaranth were needed. The use of gluten-free grains increased bread volume and decreased crumb firmness of the sweet milk breads when added at lower levels (5–15%, depending on the grain). In conclusion, cereal blending is a supportive tool to mitigate the effects of ongoing climate change and can enhance biodiversity and nutrition.

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Section: Resultssupporting

confidence: 82%

Section: Introductionmentioning

confidence: 99%

Mitigating the Effect of Climate Change within the Cereal Sector: Improving Rheological and Baking Properties of Strong Gluten Wheat Doughs by Blending with Specialty Grains

Rumler

Bender

Schoenlechner

2023

Plants

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“…Because of its high yield, strong adaptability and resistance, it is widely planted in drought, waterlogged and saline areas all over the world [ 1 , 2 ]. It is the fifth-largest cereal crop in the world after wheat, corn, rice and barley [ 3 ]. It has a long history of cultivation around the world.…”

Section: Introductionmentioning

confidence: 99%

“…It has a long history of cultivation around the world. Although sorghum has high nutritional value and good processing properties, its high tannin content, low protein digestibility and poor palatability have limited its in-depth development for food processing [ 2 , 3 ]. Currently, the majority of sorghum is used as a brewing ingredient or feed, and there are relatively few food applications, mostly through simple processing to produce traditional foods such as rice, steamed bread and porridge [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

The Fabrication and Characterization of Pickering Emulsion Gels Stabilized by Sorghum Flour

Song

Zhang

Liu

2022

Foods

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Pickering emulsion gels have potential application as solid fat substitutes and nutraceutical carriers in foods, but a safe and easily available food-derived particle emulsifier is the bottleneck that limits their practical application. In this study, the function of sorghum flour as a particle emulsifier to stabilize the oil-in-water (O/W) Pickering emulsion gels with medium chain triglycerides (MCT) in the oil phase was introduced. Sorghum flour had suitable size distribution (median diameter, 21.47 μm) and wettability (contact angle, 38°) and could reduce the interfacial tension between MCT and water. The oil phase volume fraction (φ) and the addition amount of sorghum flour (c) had significant effects on the formation of Pickering emulsion gels. When c ≥ 5%, Pickering emulsion gels with φ = 70% could be obtained. Microstructure analysis indicated that sorghum flour not only played an emulsifying role at the O/W interface but also prevented oil droplets from coalescing through its viscous effect in the aqueous phase. With increases in c, the droplet size of the emulsion gel decreased, its mechanical properties gradually strengthened, and its protective effect on β-carotene against UV irradiation also improved.

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“…Global temperature increases from about 0.6 to 1-3.7℃ [1,2,3]. Gas emissions and high temperatures will have an impact on the environment and agriculture such as water stress and poor soil fertility so production results are difficult to maintain [4].…”

Section: Introductionmentioning

confidence: 99%

Heat Transfer Analysis in the Drying Process of Sorghum Rice Instant

Fatharani¹,

Susanti²,

WK³

2022

Advances in Biological Sciences Research

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As a commodity with high adaptability to climate change, sorghum has high potency in food sustainability. Sorghum grain can be diversified to be various kinds of food products including rice sorghum instant. The heat transfer process during the drying of sorghum rice instant is an interesting factor to be evaluated that influences the physical properties of sorghum rice. This research is aimed to analyze and compare the heat transfer in sun drying and cabinet drying in the production of sorghum rice instant. The heat transfer has been approached by the lumped-capacitance model with the case of a spherical particle. The heat transfer in the drying process was conducted in the heat capacity of 3.61 kJ/kg℃ to 3.843 kJ/kg℃, the particle dimension of rice of 0.38 m² to 0.42 m², and the rice density of 1.11 g/mL to 1.17 g/mL. The heat transfer coefficient during sun drying is 1.24 W/m². ℃, while in the cabinet drying at the temperature of 60 ℃, 50 ℃, and 40 ℃ were 12.17 W/m².°C; 9.55 W/m².°C; and 4.87 W/m².°C respectively, influenced by the drying temperature. The drying temperature influenced the heat transfer and the color change in sorghum rice instant caused by the Maillard reaction with the activation energy of 26.28 kJ/mol.

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Sorghum and its potential for the Western diet

Cited by 9 publications

References 0 publications

Mitigating the Effect of Climate Change within the Cereal Sector: Improving Rheological and Baking Properties of Strong Gluten Wheat Doughs by Blending with Specialty Grains

Mitigating the Effect of Climate Change within the Cereal Sector: Improving Rheological and Baking Properties of Strong Gluten Wheat Doughs by Blending with Specialty Grains

The Fabrication and Characterization of Pickering Emulsion Gels Stabilized by Sorghum Flour

Heat Transfer Analysis in the Drying Process of Sorghum Rice Instant

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