Physicochemical and gelatinization properties of ethanol-treated sorghum flour

Abstract

Granular cold-water swelling starch can be produced by ethanol-treated method. This work aims to determine the chemical, physical and gelatinization properties of ethanol-treated sorghum flour. White sorghum flour was heated in ethanol solution (45, 50 and 55 %v/v) with ratio of 1:9 at three temperature levels (60, 80 and 100 °C). The modified flour properties including moisture content, ash content, whiteness degree, and gelatinization properties were determined. The results showed that ethanol concentration had significant effect on the whiteness degree and breakdown properties. Heating temperature significantly affected the moisture content, whiteness degree, peak viscosity, final viscosity, breakdown and set-back properties of sorghum flour. Ethanol-treated sorghum flour produced from ethanol concentration of 55 % and heating temperature of 60 °C showed superior characteristics than the other treatments in which it’s properties including moisture content, ash content, whiteness degree, peak viscosity, final viscosity, breakdown and set-back properties were 10.24 %, 0.62 %, 84.85 %, 633.50 cP, 4713.50 cP, 571.00 cP, 4551.00 cP, respectively.