1
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Batariuc A, Coțovanu I, Mironeasa S. Sorghum Flour Features Related to Dry Heat Treatment and Milling. Foods 2023; 12:foods12112248. [PMID: 37297492 DOI: 10.3390/foods12112248] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 05/29/2023] [Accepted: 05/30/2023] [Indexed: 06/12/2023] Open
Abstract
Heat treatment of sorghum kernels has the potential to improve their nutritional properties. The goal of this study was to assess the impact of dry heat treatment at two temperatures (121 and 140 °C) and grain fractionation, on the chemical and functional properties of red sorghum flour with three different particle sizes (small, medium, and large), for process optimization. The results showed that the treatment temperature had a positive effect on the water absorption capacity, as well as the fat, ash, moisture and carbohydrate content, whereas the opposite tendency was obtained for oil absorption capacity, swelling power, emulsion activity and protein and fiber content. Sorghum flour particle size had a positive impact on water absorption capacity, emulsion activity and protein, carbohydrate and fiber content, while oil absorption capacity, swelling power and fat, ash and moisture content were adversely affected. The optimization process showed that at the treatment temperature at 133 °C, an increase in fat, ash, fiber and carbohydrate content was experienced in the optimal fraction dimension of red sorghum grains. Moreover, the antioxidant performance showed that this fraction produced the best reducing capability when water was used as an extraction solvent. Starch digestibility revealed a 22.81% rise in resistant starch, while the thermal properties showed that gelatinization enthalpy was 1.90 times higher compared to the control sample. These findings may be helpful for researchers and the food industry in developing various functional foods or gluten-free bakery products.
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Affiliation(s)
- Ana Batariuc
- Faculty of Food Engineering, "Stefan cel Mare" University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania
| | - Ionica Coțovanu
- Faculty of Food Engineering, "Stefan cel Mare" University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania
| | - Silvia Mironeasa
- Faculty of Food Engineering, "Stefan cel Mare" University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania
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2
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Mohan Aringalayan N, Singh R, Mishra S, Thangalakshmi S, Kaur BP, Bajpai VK, Singh A. Optimization and characterization of malted proso millet (
Panicum miliaceum
) based bread. EFOOD 2022. [DOI: 10.1002/efd2.29] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Affiliation(s)
- Nikhitha Mohan Aringalayan
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Sonepat Haryana India
| | - Rakhi Singh
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Sonepat Haryana India
| | - Shivangi Mishra
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Sonepat Haryana India
| | - S. Thangalakshmi
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonepat Haryana India
| | - Barjinder Pal Kaur
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonepat Haryana India
| | - Vivek K. Bajpai
- Department of Energy & Materials Engineering Dongguk University‐Seoul Seoul Republic of Korea
| | - Anurag Singh
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Sonepat Haryana India
- Department of Food Technology Harcourt Butler Technical University Nawabganj Kanpur Uttar Pradesh India
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3
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Ari Akin P, Demirkesen I, Bean SR, Aramouni F, Boyaci IH. Sorghum Flour Application in Bread: Technological Challenges and Opportunities. Foods 2022; 11:foods11162466. [PMID: 36010465 PMCID: PMC9407531 DOI: 10.3390/foods11162466] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Revised: 07/13/2022] [Accepted: 08/10/2022] [Indexed: 11/16/2022] Open
Abstract
Sorghum has a long history of use in the production of different types of bread. This review paper discusses different types of bread and factors that affect the physicochemical, technological, rheological, sensorial, and nutritional properties of different types of sorghum bread. The main types of bread are unleavened (roti and tortilla), flatbread with a pre-ferment (injera and kisra), gluten-free and sorghum bread with wheat. The quality of sorghum flour, dough, and bread can be improved by the addition of different ingredients and using novel and traditional methods. Furthermore, extrusion, high-pressure treatment, heat treatment, and ozonation, in combination with techniques such as fermentation, have been reported for increasing sorghum functionality.
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Affiliation(s)
- Pervin Ari Akin
- Field Crops Central Research Institute, Ankara 06170, Turkey
- Department of Food Engineering, Hacettepe University, Beytepe, Ankara 06800, Turkey
- Correspondence:
| | - Ilkem Demirkesen
- Department of Animal Health, Food and Feed Research, General Directorate of Agricultural Research and Policies, Ministry of Agriculture and Forestry, Ankara 06800, Turkey or
| | - Scott R. Bean
- Center for Grain and Animal Health Research, USDA-ARS, 1515 College Ave., Manhattan, KS 66502, USA
| | - Fadi Aramouni
- Center for Grain and Animal Health Research, USDA-ARS, 1515 College Ave., Manhattan, KS 66502, USA
| | - Ismail Hakkı Boyaci
- Department of Food Engineering, Hacettepe University, Beytepe, Ankara 06800, Turkey
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4
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Characterization of Sorghum Processed through Dry Heat Treatment and Milling. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12157630] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Sorghum grain nutritional quality can be enhanced by applying dry heat treatments. The purpose of this study was to investigate the effects of dry heat treatment at two temperatures (121 and 14 °C) with three fractionation factors (S fraction < 200 μm, M fraction 200–250 μm and, L fraction > 300 μm) on sorghum flour chemical and functional properties, to optimize processes by means of a desirability function, and to characterize the optimal products. Treatment temperature negatively affected oil- and water-absorption capacity, protein and moisture contents, while the opposite trend was obtained for hydration capacity, swelling power, emulsifying properties, fat, ash, and carbohydrate content. Sorghum flour fractions positively influenced the hydration and water-retention capacities, emulsifying properties, and protein and carbohydrate content, while oil absorption, swelling power, fat, ash, and moisture were negatively affected. The optimal processing determined for each fraction was heat treatment at 121.00 °C for S fraction, 132.11 °C for M, and 139.47 °C for L. Optimal product characterization revealed that the color, bioactive properties, and protein and starch structures of the optimal samples had changed after heat treatment, depending on the fraction. These findings could be helpful for the cereal industry, since sorghum flour could be an alternative for conventional crops for the development of new products, such as snacks, baked goods, and pasta.
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5
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Hervelly, Djali M, Sukarminah E, Rialita T. The Effect of Fermentation Time and Consortium Starter Bacteria on Psycochemical Properties of Modified Purple Sweet Potato Flour. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16522] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hervelly
- Student at Department of Food Technology, Faculty of Agriculture, Universitas Padjadjaran, Bandung, Indonesia, 2Promotor at Department of Food Technology, Laboratory of Food Processing Technology, Universitas Padjadjaran Bandung Indonesia
| | | | - Een Sukarminah
- Co‐promotor at Department of Food Technology, Universitas Padjadjaran Bandung Indonesia
| | - Tita Rialita
- Co‐promotor at Department of Food Technology, Universitas Padjadjaran Bandung Indonesia
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6
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Kamble DB, Bashir K, Singh R, Rani S. Effect of
Moringa oleífera
pod addition on the digestibility, cooking quality, and structural attributes of functional pasta. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16163] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Dinkar B. Kamble
- Department of Food Technology Vignan's Foundation for Science Technology and Research Guntur India
| | - Khalid Bashir
- Department of Food Technology Jamia Hamdard New Delhi India
| | - Rakhi Singh
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship & Management Kundli India
| | - Savita Rani
- Department of Life Science Sharda University Greater Noida India
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7
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Effects of Dry Heat Treatment and Milling on Sorghum Chemical Composition, Functional and Molecular Characteristics. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112411881] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
This study aimed to highlight the effects of grains dry heat treatment, flour particle size and variety on sorghum flour nutritional, functional, and molecular characteristics. The results obtained showed that dry heat treatment led to fat, fiber and water absorption capacity increase, while the moisture, protein, ash, water retention capacity, solubility index, foaming capacity, and FT-IR absorption bands characteristic to phytic acids decreased with temperature applied raised. Particle size reduction determined lower protein, solubility index, and emulsifying activity and higher fat content, oil absorption capacity, swelling power, and foaming capacity. White sorghum flour fractions presented lower protein content, except when they were treated at 140 °C, lower carbohydrates and fibers and higher fat content compared to those made of red sorghum. Moderate significant correlations (p < 0.05) were observed between some of the functional properties and proximate composition of flours. Thus, both dry heat treatment conditions and particle size exerted significant influences of sorghum flour chemical and functional properties. These results showed the importance of particle size and dry heat treatment on sorghum flours functionality, being helpful for further optimizations and choices for bakery products use.
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Ropelewska E, Nazari L. The effect of drought stress of sorghum grains on the textural features evaluated using machine learning. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03832-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
AbstractThis study aimed to determine the discriminatory power of textural features to differentiate the sorghum grains subjected to normal, mild deficit, and severe deficit irrigation. The studies were carried out with the use of image processing, discrimination analysis, analysis of variance and cluster analysis using the selected texture parameters calculate for images from individual color channels L, a, b, R, G, B, U, V, S, X, Y and Z. The results indicated that different levels of irrigation can discriminate the sorghum grain with an accuracy of up to about 100%. Most of the genotypes for each level of irrigation were different in the terms of values of textural features and formed separate homogeneous groups. Drought is one of the limiting factors contributing to a decrease in sorghum grain productivity and nutritional quality, especially when it is cultivated in a marginal area. Therefore, low-quality grains produced under water stress should be recognized before they enter into the food and feed chain. The application of image analysis based on textures of sorghum grain images proved to be useful for the discrimination of sorghum grains subjected to drought stress. The applied procedure provided the fast, objective results that may be applied in practice for screening distinguishing the sorghum grains with different irrigation levels.
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9
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Dube NM, Xu F, Zhao R, Chen J. Effect of using Zimbabwean Marcia sorghum and high‐gluten flour on composite bread specific volume. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15367] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Nhlanhla Mtelisi Dube
- College of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Fei Xu
- College of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Renyong Zhao
- College of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Jie Chen
- College of Food Science and Technology Henan University of Technology Zhengzhou China
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10
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Alves Cayres C, Luis Ramírez Ascheri J, Antonieta Peixoto Gimenes Couto M, Lopes Almeida E. Whole‐grain sorghum, orange pomace, and whey blends as a novel gluten‐free pregelatinized ingredient: Assessment of physicochemical and pasting properties (sorghum‐based pregelatinized flour). J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15014] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Caroline Alves Cayres
- Graduate Program in Engineering of Chemical and Biochemical Processes School of Chemistry, Technology Center Federal University of Rio de Janeiro Rio de Janeiro/RJ Brazil
| | | | | | - Eveline Lopes Almeida
- School of Chemistry, Technology Center Federal University of Rio de Janeiro Rio de Janeiro/RJ Brazil
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11
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Moraes ÉA, de Oliveira FC, Queiroz VAV, Schaffert RE, Cecon PR, Moreira AV, Ribeiro SM, Martino HS. Domestic Processing Effects on Antioxidant Capacity, Total Phenols and Phytate Content of Sorghum. CURRENT NUTRITION & FOOD SCIENCE 2020. [DOI: 10.2174/1573401315666191125123700] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Background:
Whole grains may reduce chronic disease risks and these benefits are related
to food matrix components, especially phenolic acids. However, food processing may change the total
phenol content and antioxidant capacity.
Objective:
This study aims to evaluate the effect of processing on the antioxidant capacity and total
phenols, tannins and phytate contents in the sorghum grain of seven genotypes.
Methods:
Antioxidant capacity (AC), total phenolic content (TPC), tannins and phytate content were
evaluated in unheated sorghum grains (USG), heated sorghum grains (HSG) and popped sorghum
grains (PSG) of seven genotypes.
Results:
AC ranged from 66.5% to 92.9% in USG, decreased after PSG in all genotypes, and maintained
after HSG, except for BRS 506. TPC and tannins were higher in BRS 305. PSG decreased
tannin content in all genotypes. TPC of HSG was higher than the USG in BRS 310, BRS 305, BR
501 and BR 700 genotypes. PSG affected TPC content mainly in BRS 305 and BR 700. AC and tannins
were especially affected by the popping conditions. There was no difference in the phytate content
among all genotypes, which were maintained after HSG in BRS 506, BRS 305, BR 700 and
CMSXS 136.
Conclusion:
AC, TPC, tannins and phytate content were affected by the processing conditions, however,
those changes may be related to the compounds type and sorghum genotype.
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Affiliation(s)
- Érica A. Moraes
- Departamento de Nutricao e Saude, Laboratorio de Nutricao Experimental, Universidade Federal de Vicosa, Vicosa, MG, Brazil
| | - Fernanda C.E. de Oliveira
- Departamento de Nutricao e Saude, Laboratorio de Nutricao Experimental, Universidade Federal de Vicosa, Vicosa, MG, Brazil
| | - Valéria A. Vieira Queiroz
- Nucleo de Recursos Geneticos e Desenvolvimento de Cultivares, Embrapa Milho e Sorgo, Sete Lagoas, MG, Brazil
| | - Robert E. Schaffert
- Nucleo de Recursos Geneticos e Desenvolvimento de Cultivares, Embrapa Milho e Sorgo, Sete Lagoas, MG, Brazil
| | - Paulo R. Cecon
- Departamento de Estatistica, Universidade Federal de Vicosa, Vicosa, MG, Brazil
| | - Ana V. Moreira
- Departamento de Nutricao e Saude, Laboratorio de Nutricao Experimental, Universidade Federal de Vicosa, Vicosa, MG, Brazil
| | - Sônia M.R. Ribeiro
- Departamento de Nutricao e Saude, Laboratorio de Nutricao Experimental, Universidade Federal de Vicosa, Vicosa, MG, Brazil
| | - Hércia S.D. Martino
- Departamento de Nutricao e Saude, Laboratorio de Nutricao Experimental, Universidade Federal de Vicosa, Vicosa, MG, Brazil
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12
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Pezzali JG, Suprabha-Raj A, Siliveru K, Aldrich CG. Characterization of white and red sorghum flour and their potential use for production of extrudate crisps. PLoS One 2020; 15:e0234940. [PMID: 32574219 PMCID: PMC7310728 DOI: 10.1371/journal.pone.0234940] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Accepted: 06/04/2020] [Indexed: 11/18/2022] Open
Abstract
In the human food industry, the wheat-free market sales have increased over the years due to awareness of wheat gluten allergy and celiac disease. Sorghum is a gluten-free grain with great potential to address shortcomings in this market. The aim of this study was to evaluate the milling process and flour quality of one white and one red sorghum varieties and evaluate extrusion as a potential process to produce sorghum crisps. The white and red sorghum grains were milled into flour in three production cycles. Flour quality was evaluated by determination of nutritional composition, pasting, and thermal profile. Extrusion processing of white and red sorghum flour was performed, and macrostructure of final product was evaluated. The white and red sorghum used in this study yielded similar flour content (P > 0.05). Chemical analyses revealed a higher protein and lower starch content for white sorghum than red sorghum flour (P < 0.05); however, their pasting properties did not differ. Initial and peak gelatinization temperatures were higher (P < 0.05) for red sorghum compared to white sorghum flour. Regarding particle size, white sorghum flour presented lower d10 and d50 compared to the red sorghum flour (P < 0.05). However, these differences did not impact the extrusion conditions, and white and red sorghum crisps had similar macrostructure characteristics. In conclusion, although differences in nutritional, thermal, and particle size properties were observed between the sorghum flours used in this study, changes in extrusion parameters were not needed in order to produce sorghum crisps with similar characteristics.
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Affiliation(s)
- Julia Guazzelli Pezzali
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, United States of America
| | - Anu Suprabha-Raj
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, United States of America
| | - Kaliramesh Siliveru
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, United States of America
| | - Charles Gregory Aldrich
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, United States of America
- * E-mail:
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13
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Cayres CA, Ramírez Ascheri JL, Peixoto Gimenes Couto MA, Almeida EL, Melo L. Consumers’ acceptance of optimized gluten-free sorghum-based cakes and their drivers of liking and disliking. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102938] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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14
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Rojas-Molina I, Mendoza-Avila M, Cornejo-Villegas MDLÁ, Real-López AD, Rivera-Muñoz E, Rodríguez-García M, Gutiérrez-Cortez E. Physicochemical Properties and Resistant Starch Content of Corn Tortilla Flours Refrigerated at Different Storage Times. Foods 2020; 9:foods9040469. [PMID: 32283809 PMCID: PMC7230948 DOI: 10.3390/foods9040469] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 03/28/2020] [Accepted: 04/03/2020] [Indexed: 11/16/2022] Open
Abstract
The tortilla is a foodstuff that has a short shelf-life, causing great losses to the industry. The objective of this work was to evaluate, for the first time, the physicochemical properties and resistant starch (RS) content of flours. These were obtained from nixtamalized corn tortillas made with traditional and industrial (commercial) methods, stored at 4 °C for 7, 15, and 30 days. The flours were characterized by measuring particle size distribution, color, water absorption index (WAI), water solubility index (WSI), viscosity, calcium, and RS content. Additionally, chemical proximate analysis, scanning electron microscopy (SEM), and thermal analysis were conducted. Storage at 4 °C increased the friability of tortillas and shifted the particle size distribution toward a greater content of coarse particles in corn tortilla flours. The commercial corn tortilla flours showed higher WAI and WSI values than the traditional corn tortilla flours. On the other hand, the traditional corn tortilla flours exhibited higher RS content values than commercial corn tortilla flours as well as peak viscosity. X-ray diffractograms revealed the presence of amylose-lipid complexes (RS5) in experimental samples. The thermograms evidenced three endotherms corresponding to corn starch gelatinization and melting of type I and type II amylose-lipid complexes.
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Affiliation(s)
- Isela Rojas-Molina
- Laboratorio de Química Medicinal, Facultad de Química Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Centro Universitario, Querétaro C.P. 76010, Mexico; (I.R.-M.); (M.M.-A.)
| | - Monsserrat Mendoza-Avila
- Laboratorio de Química Medicinal, Facultad de Química Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Centro Universitario, Querétaro C.P. 76010, Mexico; (I.R.-M.); (M.M.-A.)
- Doctorado en Ciencias Químico-Biológicas, Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n, Las Campanas, Santiago de Querétaro C.P. 76010, Mexico
| | - María de los Ángeles Cornejo-Villegas
- Departamento de Ingeniería y Tecnología, FES-Cuautitlán, Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, Universidad Nacional Autónoma de México, Cuautitlán Izcalli, Estado de México C.P. 54714, Mexico;
| | - Alicia Del Real-López
- Departamento de Ingeniería Molecular de Materiales y Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Blvd. Juriquilla 3001, Juriquilla, Querétaro C.P. 76230, Mexico; (A.D.R.-L.); (E.R.-M.); (M.R.-G.)
| | - Eric Rivera-Muñoz
- Departamento de Ingeniería Molecular de Materiales y Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Blvd. Juriquilla 3001, Juriquilla, Querétaro C.P. 76230, Mexico; (A.D.R.-L.); (E.R.-M.); (M.R.-G.)
| | - Mario Rodríguez-García
- Departamento de Ingeniería Molecular de Materiales y Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Blvd. Juriquilla 3001, Juriquilla, Querétaro C.P. 76230, Mexico; (A.D.R.-L.); (E.R.-M.); (M.R.-G.)
| | - Elsa Gutiérrez-Cortez
- Departamento de Ingeniería y Tecnología, FES-Cuautitlán, Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, Universidad Nacional Autónoma de México, Cuautitlán Izcalli, Estado de México C.P. 54714, Mexico;
- Correspondence: ; Tel.: +52-56231919 (ext. 39602)
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Abstract
The population of Americans suffering from celiac, gluten intolerance, and wheat allergy is 1 in every 14 people. Also, many are choosing gluten-free (GF) diets nowadays because of the perception that it is a healthier option for them. Therefore, in the last decade, the GF market in the US and all over the world has seen significant growth. Globally, GF product sales reached 4.63 billion USD in 2017, and are expected to reach 6.47 billion USD by 2023, a projected compound annual growth rate of 7.6%. Several grains like millet, corn, sorghum, and pseudocereals like amaranth, quinoa, and teff are the main ingredients for a gluten diet. Though most of them have a comparable nutrient profile as common grains, the main challenge to their acceptability is the quality departure from gluten-containing counterparts and imbalance nutrients that ensue when food processing aids like starch, gums, and enzymes are used. In this review, we profiled some of the common grains, their characteristics, functionality and the various food types they are used for. We also reviewed the impact of some of the current food processing aids like starch, hydrocolloids used for improving functionality, and processing techniques like extrusion suitable for making remarkable GF foods.
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Affiliation(s)
- Joseph S Woomer
- Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, Kentucky, USA
| | - Akinbode A Adedeji
- Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, Kentucky, USA
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16
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Galassi E, Taddei F, Ciccoritti R, Nocente F, Gazza L. Biochemical and technological characterization of two C4gluten‐free cereals:Sorghum bicolorandEragrostis tef. Cereal Chem 2019. [DOI: 10.1002/cche.10217] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Elena Galassi
- Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria (CREA) – Centro di ricerca Ingegneria e Trasformazioni agroalimentari – Via Manziana Rome Italy
| | - Federica Taddei
- Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria (CREA) – Centro di ricerca Ingegneria e Trasformazioni agroalimentari – Via Manziana Rome Italy
| | - Roberto Ciccoritti
- Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria (CREA) – Centro di ricerca Olivicoltura, Frutticoltura e Agrumicoltura – Via di Fioranello Rome Italy
| | - Francesca Nocente
- Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria (CREA) – Centro di ricerca Ingegneria e Trasformazioni agroalimentari – Via Manziana Rome Italy
| | - Laura Gazza
- Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria (CREA) – Centro di ricerca Ingegneria e Trasformazioni agroalimentari – Via Manziana Rome Italy
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17
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Palavecino PM, Penci MC, Ribotta PD. Impact of chemical modifications in pilot-scale isolated sorghum starch and commercial cassava starch. Int J Biol Macromol 2019; 135:521-529. [DOI: 10.1016/j.ijbiomac.2019.05.202] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2019] [Revised: 05/27/2019] [Accepted: 05/27/2019] [Indexed: 11/25/2022]
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Kamble DB, Singh R, Rani S, Kaur BP, Upadhyay A, Kumar N. Optimization and characterization of antioxidant potential, in vitro protein digestion and structural attributes of microwave processed multigrain pasta. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14125] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Dinkar B. Kamble
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship & Management Kundli India
| | - Rakhi Singh
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship & Management Kundli India
| | - Savita Rani
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship & Management Kundli India
| | - Barjinder Pal Kaur
- Department of Food Engineering National Institute of Food Technology Entrepreneurship & Management Kundli India
| | - Ashutosh Upadhyay
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship & Management Kundli India
| | - Nitin Kumar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship & Management Kundli India
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Influence of fermented and unfermented Agaricus bisporus polysaccharide flours on the antioxidant and structural properties of composite gluten-free cookies. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.007] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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20
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Khan S, Choudhary S, Pandey A, Kamran Khan M, Kumari A, Singh A, Rustagi S. Hydroxypropyl Methylcellulose and Whey Protein Concentrate as Technological Improver in Formulation of Gluten-Free Protein Rich Bread. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2018. [DOI: 10.12944/crnfsj.6.1.24] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Wheat breads contains gluten protein that is responsible for the visco-elastic properties of dough. There has recently been an increase in the prevalence of gluten-related disorders including celiac disease and non-celiac gluten sensitivity. Therefore, this study has been designed for improving bread production for gluten-free bread (sorghum and potato starch) using hydroxypropyl methylcellulose (HPMC) and whey protein concentrate (WPC-70) as technological improver and optimizing it using response surface methodology (RSM). RSM was used to investigate the influence of predictor variables (HPMC and WPC-70) on bread quality in terms of crust and crumb texture and color, flavor, porosity and overall acceptability. The HPMC level varies from 2- 3% and WPC-70 from 12-15%. Quadratic models are developed to fit with experimental data. The predictor variables had desirable effect on all the responses. Finally, 3% HPMC and 15 % WPC-70 were chosen as optimum levels. The obtained gluten-free bread can be considered as protein rich. The optimized bread was analyzed for various parameters including protein, moisture, fat, crude fiber content, acid insoluble ash and pH. The analyzed results were reported as 10.48g, 38.73g, 8.97g, 2.8g, 0.134g, 6.1 respectively. The microbiological analysis of optimized bread was performed. The total plate count was10, yeast mould was 10 and coliform count Nil. Hence, it can be stated that HPMC and WPC-70 can be efficiently used to obtain gluten-free protein rich bread.
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Affiliation(s)
- Sheeba Khan
- Department of Food Science and Technology, Warner College of Food and Dairy Technology, Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad, India-211007
| | - Saumya Choudhary
- Department of Molecular and Cellular Engineering, Jacob Institute of Biotechnology and Bioengineering, Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad, India-211007
| | - Anamika Pandey
- Department of Soil Science and Plant Nutrition, Selcuk University, Turkey-401602
| | - Mohd. Kamran Khan
- Department of Soil Science and Plant Nutrition, Selcuk University, Turkey-401602
| | - Anu Kumari
- Department of Food Science and Technology, Warner College of Food and Dairy Technology, Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad, India-211007
| | - Avinash Singh
- Department of Food Science and Technology, Warner College of Food and Dairy Technology, Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad, India-211007
| | - Shivani Rustagi
- Department of Food Science and Technology, Warner College of Food and Dairy Technology, Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad, India-211007
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21
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Jiang H, Hettiararchchy NS, Horax R. Physical properties and estimated glycemic index of protein-enriched sorghum based chips. Journal of Food Science and Technology 2018; 55:891-898. [PMID: 29487430 DOI: 10.1007/s13197-017-2993-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/11/2017] [Accepted: 12/13/2017] [Indexed: 10/18/2022]
Abstract
Sorghum is a gluten-free grain and more attention has been given to the nutritional properties and recently its usage as a wheat replacement in food products. In the present work, protein-enriched sorghum based snack chips, prepared from sorghum meal with soy protein isolates and soy flour to meet the final protein content of 35.7%, were produced. The effect of varying baking powder (1.5-2.5%), dough sheet thickness (0.7-1.7 mm), and baking time (6-12 min) on the physical properties of the snack chips was investigated using a central composite design of response surface methodology. Under baking temperature of 160 °C, with baking powder added, the water activity and puffiness of chips significantly increased. Baking time was the most significant factor for all the parameters detected except for puffiness. The optimized conditions of preparing protein-enriched sorghum chips were baking powder 2.5%, dough sheet thickness 0.7 mm, and baking time 7.66 min. The estimated glycemic index (eGI) of the protein-enriched sorghum chips (eGI = 59.8) was significantly lower than soybean-free sorghum chips. The gluten-free protein-enriched sorghum chips developed could be considered as protein rich with lower intermediate-glycemic index classified healthy snacks and potential commercialization.
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Affiliation(s)
- Hongrui Jiang
- 1Institute of Light Industry and Food Engineering, Guangxi University, Nanning, 530004 China
| | - Navam S Hettiararchchy
- 2Department of Food Science and Institute of Food Science and Engineering, University of Arkansas, 2650 N Young Ave., Fayetteville, AR 72704 USA
| | - Ronny Horax
- 2Department of Food Science and Institute of Food Science and Engineering, University of Arkansas, 2650 N Young Ave., Fayetteville, AR 72704 USA
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Astuti SD, Andarwulan N, Fardiaz D, Hari Purnomo E. KARAKTERISTIK TEPUNG TALAS VARIETAS BENTUL DAN SATOIMO HASIL FERMENTASI TERKENDALI DENGAN INOKULUM KOMERSIAL. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2017. [DOI: 10.6066/jtip.2017.28.2.180] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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23
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Bize M, Smith BM, Aramouni FM, Bean SR. The Effects of Egg and Diacetyl Tartaric Acid Esters of Monoglycerides Addition on Storage Stability, Texture, and Sensory Properties of Gluten-Free Sorghum Bread. J Food Sci 2016; 82:194-201. [DOI: 10.1111/1750-3841.13574] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2016] [Revised: 10/26/2016] [Accepted: 11/08/2016] [Indexed: 01/26/2023]
Affiliation(s)
- Magali Bize
- Food Science Inst; Kansas State Univ; 216 Call Hall, KSU Manhattan KS 66506 U.S.A
| | - Brennan M. Smith
- School of Food Science; Univ. of Idaho; 875 Perimeter Dr Moscow ID 83844 U.S.A
| | - Fadi M. Aramouni
- Food Science Inst; Kansas State Univ; 216 Call Hall, KSU Manhattan KS 66506 U.S.A
| | - Scott R. Bean
- USDA-ARS-CGAHR; 1515 College Ave Manhattan KS 66502 U.S.A
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Palavecino PM, Penci MC, Calderón-Domínguez G, Ribotta PD. Chemical composition and physical properties of sorghum flour prepared from different sorghum hybrids grown in Argentina. STARCH-STARKE 2016. [DOI: 10.1002/star.201600111] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Pablo Martín Palavecino
- Instituto de Ciencia y Tecnología de Alimentos Córdoba; UNC; CONICET; FCEFyN; Córdoba Argentina
| | - María Cecilia Penci
- Instituto de Ciencia y Tecnología de Alimentos Córdoba; UNC; CONICET; FCEFyN; Córdoba Argentina
| | - Georgina Calderón-Domínguez
- Escuela Nacional de Ciencias Biológicas; Instituto Politécnico Nacional; Carpio y Plan de Ayala; Casco de Sto. Tomás; México México
| | - Pablo Daniel Ribotta
- Instituto de Ciencia y Tecnología de Alimentos Córdoba; UNC; CONICET; FCEFyN; Córdoba Argentina
- Instituto Superior de Investigación; Desarrollo y Servicios en Alimentos (ISIDSA); Secretaría de Ciencia y Tecnología; Universidad Nacional de Córdoba; Bv. Juan Filloy s/n, Ciudad Universitaria; Córdoba Argentina
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25
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Marston K, Khouryieh H, Aramouni F. Effect of heat treatment of sorghum flour on the functional properties of gluten-free bread and cake. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.08.063] [Citation(s) in RCA: 80] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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26
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Witczak M, Ziobro R, Juszczak L, Korus J. Starch and starch derivatives in gluten-free systems – A review. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2015.07.007] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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