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Effect of roasting on rheological and functional properties of sorghum flour

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Relation http://ir.cftri.com/12386/
http://dx.doi.org/10.1177/1082013213497210
 
Title Effect of roasting on rheological and functional
properties of sorghum flour
 
Creator Veena, R.
Indira Tyakal, Nunjundiah
Sila, Bhattacharya
 
Subject 03 Rheology
06 Sorghum
05 Processing and Engineering
 
Description In this study, the effect of grain moisture content (12–20%), temperature (140–180 �C), and time (5–15 min) of
roasting on the quality attributes of sorghum grain was studied. The response functions were rheological
attributes of powder flowability, color, water absorption capacity, and sensory acceptability. These response
functions could be correlated (r�0.91, p�0.01) with the independent variables by second order polynomials.
Higher temperature and longer roasting time had a detrimental effect on color and sensory acceptability
of product. An increase in moisture content of grain induced lower cohesion characteristics in the flour
as evidenced by less energy for compression. Raw sorghum flour exhibited highest peak viscosity of 297BU
compared to only 32–71BU for roasted samples. Roasted sorghum flour exhibited less shear-thinning phenomenon
compared to raw sample, and was more stable towards retrogradation. Optimum condition
for maximum sensory acceptability was achieved with a grain moisture content of 16–20% and temperature
161–179 �C for 12 min of roasting.
 
Date 2013
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/12386/1/Food%20Science%20and%20Technology%20International.pdf
Veena, R. and Indira Tyakal, Nunjundiah and Sila, Bhattacharya (2013) Effect of roasting on rheological and functional properties of sorghum flour. Food Science and Technology International. pp. 1-11.