Chemical composition and physical properties of sorghum flour prepared from different sorghum hybrids grown in Argentina

MARÍA CECILIA PENCI; PALAVECINO, PABLO; PABLO D. RIBOTTA; GEORGINA CALDERÓN DOMINGUEZ

STARCH/STARKE

WILEY-V C H VERLAG GMBH

Lugar: Weinheim; Año: 2016 vol. 68 p. 1055 - 1064

0038-9056

This work analyzed the physical, chemical, and thermal properties of sorghum flour and therelationships among these, in order to evaluate its suitability for the development of food products.Sorghum flour was obtained through roller dry milling from 20 commercial hybrids grown inArgentina with the average chemical composition of the samples being: 0.68% ash, 3.67% fat,12.21% protein, 83.45% total carbohydrates, 79.77% starch (amylose 26.6%), and 34.9mg of tannicacid per 100 g of flour. A high degree of variability among evaluated properties was found,particularly in the pasting properties peak viscosity (2809?5184mPa/s), breakdown (1169?3170mPa/s), and final viscosity (3030?4401mPa/s) with onset temperature (To) and gelatinizationenthalpy (DH) varying between 66.8 and 72.6°C, and 5.38 and 8.48 J/g, respectively. A principalcomponent analysis demonstrated that the grain color did not influence the chemical compositionof the flour. Cluster analysis permitted the separation of flour into three different groups withdifferent thermal and physicochemical characteristics, and enabled the selection of hybrids. Thus,sorghum flour is a versatile ingredient and can be used in several food and non-food applications.