Physicochemical properties of sorghum flour are selectively modified by combined germination-fermentation
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-017-2781-7
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… read more here.
Keywords: sorghum flour; germination; physicochemical properties; fermentation physicochemical ... See more keywords
Effect of phytase treatment of sorghum flour, an alternative for gluten free foods and bioaccessibility of essential minerals
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04382-w
Abstract: This study evaluated the effect of phytase treatment on the bioavailability of iron (Fe), calcium (Ca), zinc (Zn), and myo- inositol phosphate fractions in sorghum flour; and characterized its macronutrients and minerals. The proximate composition… read more here.
Keywords: sorghum flour; phytase; treatment sorghum; effect phytase ... See more keywords
Insight into molecular and rheological properties of sprouted sorghum flour.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.129603
Abstract: This work investigated the effect of sprouting and drying post-sprouting on technological functionalities of sorghum flour as probed by Low-resolution Proton Nuclear Magnetic Resonance (1H NMR) and Dynamic Mechanical Analysis (DMA). Multivariate statistics were used… read more here.
Keywords: sorghum flour; sprouted sorghum; viscoelastic properties; water systems ... See more keywords
Sorghum extrusion process combined with biofortified sweet potato contributed for high iron bioavailability in Wistar rats
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2017.03.017
Abstract: Abstract This study aimed to evaluate the effect of sorghum and sweet potato on the bioavailability of iron, gene expression of proteins involved in iron metabolism and the plasma antioxidant capacity in animals fed with… read more here.
Keywords: sorghum flour; sweet potato; bioavailability; potato ... See more keywords
Effect of extrusion cooking on chemical structure, morphology, crystallinity and thermal properties of sorghum flour extrudates
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2017.05.005
Abstract: Abstract The effect of feed moisture content (10, 14 and 18%) and die temperature (110 and 160 °C) on functional properties, specific mechanical energy (SME), morphology, thermal properties, X -ray diffraction pattern (XRD), Fourier transform infrared… read more here.
Keywords: sorghum flour; extrusion cooking; crystallinity; gelatinization ... See more keywords
Stabilization of wholegrain sorghum flour and consequent potential improvement of food product sensory quality by microwave treatment of the kernels
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.109827
Abstract: Abstract Wholegrain sorghum flour (WGF) is sensitive to rancid off-flavour development during storage. Microwave treatment of whole grain kernels (WGK) at 36 and 90 kJ/100 g using a pilot-scale commercial microwave oven was investigated as a… read more here.
Keywords: sorghum flour; quality; wholegrain sorghum; treatment ... See more keywords
The Fabrication and Characterization of Pickering Emulsion Gels Stabilized by Sorghum Flour
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11142056
Abstract: Pickering emulsion gels have potential application as solid fat substitutes and nutraceutical carriers in foods, but a safe and easily available food-derived particle emulsifier is the bottleneck that limits their practical application. In this study,… read more here.
Keywords: oil; sorghum flour; emulsion gels; pickering emulsion ... See more keywords
Sorghum Flour Application in Bread: Technological Challenges and Opportunities
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DOI: 10.3390/foods11162466
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… read more here.
Keywords: application bread; flour application; sorghum flour; different types ... See more keywords
Sorghum Flour Features Related to Dry Heat Treatment and Milling
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DOI: 10.3390/foods12112248
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… read more here.
Keywords: dry heat; sorghum flour; absorption capacity; heat treatment ... See more keywords