Effect of tempering conditions and mill type on physicochemical and functional properties of sorghum (Sorghum bicolor [L.] Moench) flour

M. I. CURTI; P. M. PALAVECINO; J. M. CAMIÑA; M. SAVIO; P. RIBOTTA

JOURNAL OF FOOD PROCESSING AND PRESERVATION

Wiley

Año: 2022 vol. 48 p. 16851 - 16851

1745-4549

The objective of this study was to determine the effect of mill type and moisture content of sorghum (Sorghum bicolor [L.] Moench) grains on the flour yield and the physicochemical and functional properties of flour. Three commercial hybrids of sorghum grains were tempered between 8.2% and 15.5% of water content and milled by both roller and pearling-impact processes. The increase in pearling time decreased the milling yield and the ash content of the flour, reaching values between 47.20–78.02% and 0.44–0.76%, respectively, at 180 s of pearling time. A similar effect was shown in flours produced by roller milling with high moisture content; obtaining values 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 from 1197.5–2971.5 cP and 65.5–87.0 respectively; both parameters increased with higher pearling times and moisture content.