The combined effects of grain germination and of subsequent fermentation on the physicochemical properties of sorghum flour were investigated by studying the structural changes occurring in the starch and protein fractions and by assessing their effects on physical properties of the resulting materials most relevant to end use. The sequential treatments were more effective than either individual treatment in the modification of starch-related properties, whereas modification of the protein components only occurs in the fermentation step, almost regardless of a previous germination step. The resulting profile of physicochemical traits offers several hints as for the suitability of flour from treated sorghum as an ingredient for various types of gluten-free food products, and provides a basis for expanding the use of processed sorghum in applications other than traditional African foods.
Physicochemical properties of sorghum flour are selectively modified by combined germination-fermentation / A.E.O. Elkhalifa, R. Bernhardt, G. Cardone, A. Marti, S. Iametti, M. Marengo. - In: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. - ISSN 0022-1155. - 54:10(2017 Sep), pp. 3307-3313. [10.1007/s13197-017-2781-7]
Physicochemical properties of sorghum flour are selectively modified by combined germination-fermentation
G. Cardone;A. Marti;S. Iametti
;M. MarengoUltimo
2017
Abstract
The combined effects of grain germination and of subsequent fermentation on the physicochemical properties of sorghum flour were investigated by studying the structural changes occurring in the starch and protein fractions and by assessing their effects on physical properties of the resulting materials most relevant to end use. The sequential treatments were more effective than either individual treatment in the modification of starch-related properties, whereas modification of the protein components only occurs in the fermentation step, almost regardless of a previous germination step. The resulting profile of physicochemical traits offers several hints as for the suitability of flour from treated sorghum as an ingredient for various types of gluten-free food products, and provides a basis for expanding the use of processed sorghum in applications other than traditional African foods.File | Dimensione | Formato | |
---|---|---|---|
Physicochemical properties of sorghum flour are selectively.pdf
accesso riservato
Tipologia:
Publisher's version/PDF
Dimensione
619.21 kB
Formato
Adobe PDF
|
619.21 kB | Adobe PDF | Visualizza/Apri Richiedi una copia |
10.1007_s13197-017-2781-7.pdf
accesso riservato
Tipologia:
Publisher's version/PDF
Dimensione
608.61 kB
Formato
Adobe PDF
|
608.61 kB | Adobe PDF | Visualizza/Apri Richiedi una copia |
Pubblicazioni consigliate
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.