Caracterización Térmica y Funcional de Harinas de Sorgo.

PALAVECINO, PABLO; PENCI, MARÍA CECILIA; RIBOTTA, PABLO D.

Pergamino

Simposio; II Simposio Nacional de Sorgo y I Conferencia Internacional de Sorgo; 2016

Asociación de Ingenieros agrónomos del Norte de la Provincia de Buenos Aires

This work analyzed the physical, chemical andthermal properties of sorghum flour and therelationships among these, in order to evaluate itssuitability for the development of food products.Sorghum flour was obtained through roller dry millingfrom twenty commercial hybrids grown in Argentinawith the average chemical composition of thesamples being: 0.68 % ash, 3.67 % fat, 12.21 %protein, 83.45 % total carbohydrates, 79.77 % starch(amylose 26.6 %) and 34.9 mg of tannic acid per 100 gof flour. A high degree of variability among evaluatedproperties was found, particularly in the pastingproperties peak viscosity (2809 - 5184 mPa s),breakdown (1169 - 3170 mPa s) and final viscosity(3030 to 4401 mPa s) with onset temperature (To)and gelatinization enthalpy (ΔH) varying between66.8 and 72.6 °C, and 5.38 and 8.48 J/g, respectively.A Principal Component Analysis demonstrated thatgrain color did not influence the chemicalcomposition of flour. Cluster analysis permitted theseparation of flour into three different groups withdifferent thermal and physicochemical characteristics,and enabled the selection of hybrids. Thus, sorghumflour is a versatile ingredient and can be used inseveral food and non-food applications.