Effect of Pre- and Post-Milling Processing Techniques on the Physico-Chemical, Functional, and Pasting Properties of Sorghum

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2025-04-11 DOI:10.1002/cche.10882

Theertha DP, Suresh D. Sakhare

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引用次数: 0

Abstract

Background and Objectives

The study aims to assess the influence of pre-milling techniques such as germination (GT) and hydrothermal treatment (HTT), as well as post-milling processes, including flour particle size, on milling outcomes, and to examine their nutritional and functional attributes of sorghum grain. The study aims to assess the influence of pre-milling techniques such as GT and HTT, as well as post-milling processes, including flour particle size, on milling outcomes, and to examine their nutritional and functional attributes of sorghum grain were investigated.

Results

Milling fractionation revealed a higher yield of finer fractions in GT (63.60%) and coarser fractions in HTT (27.80%). Nutritional components like fat, protein, and minerals were predominantly found in the finer fractions across all treatments. HTT demonstrated superior water-holding capacity and lower oil-holding capacity compared to GT. GT fractions exhibited a higher solubility index and lower gelation capacity (14%). Pasting properties, including peak viscosity, hot paste viscosity, and cold paste viscosity, were notably enhanced in finer fractions.

Conclusions

The proposed study revealed that germination and HTTs effectively alter the physical, chemical, and functional properties of sorghum grains. These treatments modified the structural integrity of sorghum grains and influenced their milling efficiency and yield. Sorghum fractionation based on processing and particle size generates specific nutrient-rich fractions with distinct functionalities, offering the potential for the development of innovative functional food products.

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碾磨前后工艺对高粱理化、功能和糊化特性的影响

背景与目的本研究旨在评估高粱种子萌发（GT）和水热处理（HTT）等碾磨前技术以及碾磨后工艺（包括面粉粒度）对碾磨结果的影响，并研究其营养和功能属性。本研究旨在评估碾磨前技术（如GT和HTT）以及碾磨后工艺（包括面粉粒度）对碾磨结果的影响，并研究其对高粱籽粒的营养和功能属性的影响。结果碾磨分馏结果显示，GT中较细组分得率为63.60%，HTT中较粗组分得率为27.80%。营养成分，如脂肪、蛋白质和矿物质，主要存在于所有处理的细颗粒中。与GT相比，HTT表现出更好的持水能力和更低的持油能力。GT馏分表现出更高的溶解指数和更低的凝胶能力（14%）。糊化性能，包括峰值粘度、热糊化粘度和冷糊化粘度，在较细的馏分中显著增强。结论萌发和高温胁迫能有效地改变高粱籽粒的物理、化学和功能特性。这些处理改变了高粱籽粒的结构完整性，影响了高粱的碾磨效率和产量。根据加工过程和粒度，高粱分馏产生具有独特功能的特定营养丰富的馏分，为创新功能食品的开发提供了潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.