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Effect of roasting on rheological and functional properties of sorghum flour

Veena, R. and Indira Tyakal, Nunjundiah and Sila, Bhattacharya (2013) Effect of roasting on rheological and functional properties of sorghum flour. Food Science and Technology International. pp. 1-11.

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Abstract

In this study, the effect of grain moisture content (12–20%), temperature (140–180 �C), and time (5–15 min) of roasting on the quality attributes of sorghum grain was studied. The response functions were rheological attributes of powder flowability, color, water absorption capacity, and sensory acceptability. These response functions could be correlated (r�0.91, p�0.01) with the independent variables by second order polynomials. Higher temperature and longer roasting time had a detrimental effect on color and sensory acceptability of product. An increase in moisture content of grain induced lower cohesion characteristics in the flour as evidenced by less energy for compression. Raw sorghum flour exhibited highest peak viscosity of 297BU compared to only 32–71BU for roasted samples. Roasted sorghum flour exhibited less shear-thinning phenomenon compared to raw sample, and was more stable towards retrogradation. Optimum condition for maximum sensory acceptability was achieved with a grain moisture content of 16–20% and temperature 161–179 �C for 12 min of roasting.

Item Type: Article
Uncontrolled Keywords: Sorghum, roasting, rheology, functional property, response surface methodology
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
600 Technology > 08 Food technology > 21 Cereals > 06 Sorghum
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Grain Science and Technology
Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Nov 2016 12:58
Last Modified: 03 Nov 2016 12:58
URI: http://ir.cftri.com/id/eprint/12386

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