Abstract
AbstractThis study was undertaken to determine the effect of different treatments such as roasting, puffing and germination of white sorghum, red sorghum and ragi grains on physicochemical, antioxidant, protein, amylose, bulk density, colour index and rheological properties of respective flour. In case of ragi, after roasting treatment, total phenolic content (TPC) content for flour was increased from 0.331 ± 0.001 to 0.373 ± 0.004 mg of gallic acid equivalents per gram of dry sample. However, total flavonoids content was also increased slightly after different processing treatments. The rheological properties of respective flour were studied using Chopin Mixolab, where wheat flour dough profile acts as a reference to study the effect of different treatments. Dough elasticity which is expressed by the values of amplitude (Nm) was found to be low in case of untreated flour as compared to wheat flour dough. Elasticity values of untreated flour such as white sorghum, red sorghum and ragi were 0.02, 0.00 and ...
Highlights
Wheat is one of the most common cereals used in the world for bread making
The objective of this study is to investigate the effect of different treatments like roasting, puffing and germination on the rheological behaviour of sorghum and ragi during mixing and heating using Mixolab
Materials The wheat flour of white sorghum grains was procured from the local market of Palampur (India), whereas ragi grains were from a market of the western Himalayan region (Lahaul and Spiti)
Summary
Wheat contains gluten which causes celiac disease. The developed formulations were further assessed for in vivo and in vitro model systems for various health benefit claims. These traditional grains contain many valuable components that have several potential health benefits. These research outcomes may conclude the processing effects and benefits for the utilization of these underutilized nutritionally rich grains in daily diet. This information explores the opportunity for the development of new values added and novel functional food products for the benefits and well-being of the society
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