Hydrothermal Treatment to Remove Tannins in Wholegrains Sorghum, Milled Grains and Flour

ACQUISGRANA, M. ROSARIO; GOMEZ PAMIES, L.; BENITEZ ELISA I.

Food Science and Nutrition Studies

SCHOLINK INC

Año: 2019 vol. 3 p. 122 - 132

2573-167X

Pigmented sorghum with high content of tannins were studied in this work. Tannins bind to proteinsand reduce their availability. A hydrotherm al treatment was carried out to reduce tannins. A controlsample of non pigmented pericarp variety was used . After the treatment, grains were milled, and a partwas separated for wholegrain flour elaboration. Several determinations were done after treatmen t:tannins (T), total antioxidant capacity (TAC) and total polyphenols (TPP) content. TPP and TAC inwholegrain pigmented sorghum were 3.9 to 12.3 and 2.3 to 3.5 times higher than those ofnon pigmented sorghum, respectively. In all sorghum varieties the e xtractions of TPP decreased withmilling. TAC in flour increased 3.3 times the initial value for non pigmented sorghum, whereas for theother sorghum samples it increased slightly from 1.1 to 1.3 times the initial value. In flours there was anoticeable re duction in T, with respect to the wholegrain. It was possible to conclude that thehydrothermal treatment allowed lower levels of tannins than those established in the Codex for bothwholegrain sorghum and flour. This reduction makes it possible to obtain flour which may be suitablefor food processing and the recovery of tannins for other uses.