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.
Highlights
Sorghum (Sorghum bicolor (L.) Moench) is the fifth most cultivated cereal in the world, after corn, wheat, rice and barley [1], being a staple food crop in the semi-arid tropical regions of Africa, Asia, and Latin America [2]
The protein content decreased with particle size decrease, while the increase of treatment temperature led to lower values, red sorghum fractions being richer in protein compared to white variety
Particle size reduction led to higher carbohydrates content compared to integral flour, except for L particle size, sorghum grain treatment temperature increase determining slightly higher values compared to the control, while the red variety showed higher flour carbohydrates contents than the white one
Summary
Sorghum (Sorghum bicolor (L.) Moench) is the fifth most cultivated cereal in the world, after corn, wheat, rice and barley [1], being a staple food crop in the semi-arid tropical regions of Africa, Asia, and Latin America [2]. Sorghum grains are a good source of minerals (phosphorus, zinc, iron, calcium, magnesium, and potassium), B vitamins, vitamin E, β-carotene, and bioactive compounds (polyphenols and anthocyanins) [5,8]. Their high nutritional value varies depending on variety, cultivation region, and pericarp color [9]. Sorghum’s outstanding nutritional properties make it a promising functional ingredient that offers the opportunity to produce foods with high levels of dietary fibers and antioxidants, and with various natural colors [10,11] due to the specific pigment of each variety
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