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Optimization of Infrared Heating Conditions of Sorghum Flour Using Central Composite Design

Indhurathna, Swaminathan and Manisha, Guha and Umesh Hebbar, H. (2015) Optimization of Infrared Heating Conditions of Sorghum Flour Using Central Composite Design. Food Science and Biotechnology, 24 (5). pp. 1667-1671.

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Abstract

Storage stability parameters like free fatty acid (FFA) content and lipase activity were evaluated for infrared heated sorghum flour. Infrared heating conditions (temperature and duration) were optimized using a central composite design. Processing at a temperature of 120oC for 8.5 min was optimum to provide the lowest FFA content (0.03%), lipase activity (15 μeq·mg/h), and peak viscosity (318 BU). Correlation coefficient values (R2) for responses of FFA content (96.24%), lipase activity (97.74%), and peak viscosity (90.87%), derived using experimental data, indicated that the model was a good fit. Infrared heating at 120oC for 8.5 min can be useful for development of shelf stable sorghum flour.

Item Type: Article
Uncontrolled Keywords: sorghum flour, infrared heating, lipase activity, free fatty acid
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 06 Sorghum
600 Technology > 08 Food technology > 06 Preservation and Storage > 04 Irradiation
Divisions: Food Engineering
Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Feb 2016 10:37
Last Modified: 18 Feb 2016 10:37
URI: http://ir.cftri.com/id/eprint/12120

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