EFFECT OF TEMPERING CONDITIONS AND MILL TYPE ON PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF SORGHUM (Sorghum bicolor (L.) Moench) FLOUR

CURTI MARÍA ISABEL; PALAVECINO, PABLO MARTÍN; SAVIO, MARIANELA; CAMIÑA, JOSÉ M.; RIBOTTA, PABLO D.

JOURNAL OF FOOD PROCESSING AND PRESERVATION

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2022

0145-8892

The objective ofthis study was to determine the effect of mill type and moisture content ofsorghum (Sorghum bicolor [L.] Moench) grains on the flour yield and the physicochemicaland functional properties of flour. Three commercial hybrids of sorghum grainswere tempered between 8.2% and 15.5% of water content and milled by both rollerand pearling-impact processes. The increase in pearling time decreased the millingyield and the ash content of the flour, reaching values between 47.20–78.02% and0.44–0.76%, respectively, at 180 s of pearling time. A similar effect was shownin flours produced by roller milling with high moisture content; obtainingvalues between 47.99–55.82% flour yield, and 0.42–0.64% ash content, at 15.5%moisture content. The pasting viscosity and lightness of the flour ranged from1197.5–2971.5 cP and 65.5–87.0 respectively; both parameters increased withhigher pearling times and moisture content.