{"title":"碾磨前后工艺对高粱理化、功能和糊化特性的影响","authors":"Theertha DP, Suresh D. Sakhare","doi":"10.1002/cche.10882","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <h3> Background and Objectives</h3>\n \n <p>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.</p>\n </section>\n \n <section>\n \n <h3> Results</h3>\n \n <p>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.</p>\n </section>\n \n <section>\n \n <h3> Conclusions</h3>\n \n <p>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.</p>\n </section>\n </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"641-652"},"PeriodicalIF":2.2000,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of Pre- and Post-Milling Processing Techniques on the Physico-Chemical, Functional, and Pasting Properties of Sorghum\",\"authors\":\"Theertha DP, Suresh D. Sakhare\",\"doi\":\"10.1002/cche.10882\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <h3> Background and Objectives</h3>\\n \\n <p>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.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Results</h3>\\n \\n <p>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.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Conclusions</h3>\\n \\n <p>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.</p>\\n </section>\\n </div>\",\"PeriodicalId\":9807,\"journal\":{\"name\":\"Cereal Chemistry\",\"volume\":\"102 3\",\"pages\":\"641-652\"},\"PeriodicalIF\":2.2000,\"publicationDate\":\"2025-04-11\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Cereal Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/cche.10882\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Cereal Chemistry","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/cche.10882","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Effect of Pre- and Post-Milling Processing Techniques on the Physico-Chemical, Functional, and Pasting Properties of Sorghum
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.
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.
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