Sorghum: From dry soils to highly nutritious food

Autores
Palavecino, Pablo Martín; Curti, María Isabel; Ribotta, Pablo Daniel
Año de publicación
2025
Idioma
inglés
Tipo de recurso
parte de libro
Estado
versión publicada
Descripción
Sorghum is a globally cultivated cereal known for its ability to grow in drought and saline conditions, meanwhile it is a low-cost, non-GMO, gluten-free crop. The grain’s composition, rich in essential nutrients and bioactive compounds, is analyzed, highlighting its potential health benefits. Likewise, sorghum flour production, detailing the conditioning and characterization processes that ensure quality and suitability for various applications is presented. Different milling technologies and their outcomes are reviewed, providing insights into how these methods affect the flour’s properties emphasizing technological advancements and challenges. Storage effects are also considered, addressing factors that influence the shelf life and quality of sorghum flour. Furthermore, the chapter explores flour modification techniques to improve flour functionality, where chemical and physical treatments are discussed. The isolation of starch from sorghum flour is another critical topic, given its implications for both food and potential industrial applications. Finally, sorghum-based products, showcasing the versatility of sorghum flour in creating a variety of food items, are presented. Formulations and production methods for sponge cakes, cookies, pasta, noodles, extruded products and other innovative foods are provided, illustrating the practical applications of sorghum in the food industry world and demonstrating the potential of sorghum to meet diverse consumer needs. Overall, this chapter offers a thorough understanding of sorghum from grain to final product, highlighting its nutritional benefits, processing techniques, and wide-ranging applications. It serves as a valuable resource for researchers, food scientists, and industry professionals interested in harnessing the potential of this remarkable grain.
Fil: Palavecino, Pablo Martín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina
Fil: Curti, María Isabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencias de la Tierra y Ambientales de La Pampa. Universidad Nacional de La Pampa. Facultad de Ciencias Exactas y Naturales. Instituto de Ciencias de la Tierra y Ambientales de La Pampa; Argentina. Universidad Nacional de La Pampa. Facultad de Ciencias Exactas y Naturales; Argentina
Fil: Ribotta, Pablo Daniel. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Materia
BAKED GOODS
BEVERAGES
EXTRUDED PRODUCTS
FLOUR
PASTA
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/277413
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Sorghum: From dry soils to highly nutritious foodPalavecino, Pablo MartínCurti, María IsabelRibotta, Pablo DanielBAKED GOODSBEVERAGESEXTRUDED PRODUCTSFLOURPASTAhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Sorghum is a globally cultivated cereal known for its ability to grow in drought and saline conditions, meanwhile it is a low-cost, non-GMO, gluten-free crop. The grain’s composition, rich in essential nutrients and bioactive compounds, is analyzed, highlighting its potential health benefits. Likewise, sorghum flour production, detailing the conditioning and characterization processes that ensure quality and suitability for various applications is presented. Different milling technologies and their outcomes are reviewed, providing insights into how these methods affect the flour’s properties emphasizing technological advancements and challenges. Storage effects are also considered, addressing factors that influence the shelf life and quality of sorghum flour. Furthermore, the chapter explores flour modification techniques to improve flour functionality, where chemical and physical treatments are discussed. The isolation of starch from sorghum flour is another critical topic, given its implications for both food and potential industrial applications. Finally, sorghum-based products, showcasing the versatility of sorghum flour in creating a variety of food items, are presented. Formulations and production methods for sponge cakes, cookies, pasta, noodles, extruded products and other innovative foods are provided, illustrating the practical applications of sorghum in the food industry world and demonstrating the potential of sorghum to meet diverse consumer needs. Overall, this chapter offers a thorough understanding of sorghum from grain to final product, highlighting its nutritional benefits, processing techniques, and wide-ranging applications. It serves as a valuable resource for researchers, food scientists, and industry professionals interested in harnessing the potential of this remarkable grain.Fil: Palavecino, Pablo Martín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; ArgentinaFil: Curti, María Isabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencias de la Tierra y Ambientales de La Pampa. Universidad Nacional de La Pampa. Facultad de Ciencias Exactas y Naturales. Instituto de Ciencias de la Tierra y Ambientales de La Pampa; Argentina. Universidad Nacional de La Pampa. Facultad de Ciencias Exactas y Naturales; ArgentinaFil: Ribotta, Pablo Daniel. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaElsevierRosell, Cristina M.Koksel, Filiz2025info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bookParthttp://purl.org/coar/resource_type/c_3248info:ar-repo/semantics/parteDeLibroapplication/pdfapplication/zipapplication/pdfhttp://hdl.handle.net/11336/277413Palavecino, Pablo Martín; Curti, María Isabel; Ribotta, Pablo Daniel; Sorghum: From dry soils to highly nutritious food; Elsevier; 117; 2025; 27-65978-0-443-34631-6CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/bs.afnr.2025.07.001info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/chapter/bookseries/abs/pii/S1043452625000464info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-08-25T14:41:32Zoai:ri.conicet.gov.ar:11336/277413instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982026-08-25 14:41:33.198CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Sorghum: From dry soils to highly nutritious food
title Sorghum: From dry soils to highly nutritious food
spellingShingle Sorghum: From dry soils to highly nutritious food
Palavecino, Pablo Martín
BAKED GOODS
BEVERAGES
EXTRUDED PRODUCTS
FLOUR
PASTA
title_short Sorghum: From dry soils to highly nutritious food
title_full Sorghum: From dry soils to highly nutritious food
title_fullStr Sorghum: From dry soils to highly nutritious food
title_full_unstemmed Sorghum: From dry soils to highly nutritious food
title_sort Sorghum: From dry soils to highly nutritious food
dc.creator.none.fl_str_mv Palavecino, Pablo Martín
Curti, María Isabel
Ribotta, Pablo Daniel
author Palavecino, Pablo Martín
author_facet Palavecino, Pablo Martín
Curti, María Isabel
Ribotta, Pablo Daniel
author_role author
author2 Curti, María Isabel
Ribotta, Pablo Daniel
author2_role author
author
dc.contributor.none.fl_str_mv Rosell, Cristina M.
Koksel, Filiz
dc.subject.none.fl_str_mv BAKED GOODS
BEVERAGES
EXTRUDED PRODUCTS
FLOUR
PASTA
topic BAKED GOODS
BEVERAGES
EXTRUDED PRODUCTS
FLOUR
PASTA
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Sorghum is a globally cultivated cereal known for its ability to grow in drought and saline conditions, meanwhile it is a low-cost, non-GMO, gluten-free crop. The grain’s composition, rich in essential nutrients and bioactive compounds, is analyzed, highlighting its potential health benefits. Likewise, sorghum flour production, detailing the conditioning and characterization processes that ensure quality and suitability for various applications is presented. Different milling technologies and their outcomes are reviewed, providing insights into how these methods affect the flour’s properties emphasizing technological advancements and challenges. Storage effects are also considered, addressing factors that influence the shelf life and quality of sorghum flour. Furthermore, the chapter explores flour modification techniques to improve flour functionality, where chemical and physical treatments are discussed. The isolation of starch from sorghum flour is another critical topic, given its implications for both food and potential industrial applications. Finally, sorghum-based products, showcasing the versatility of sorghum flour in creating a variety of food items, are presented. Formulations and production methods for sponge cakes, cookies, pasta, noodles, extruded products and other innovative foods are provided, illustrating the practical applications of sorghum in the food industry world and demonstrating the potential of sorghum to meet diverse consumer needs. Overall, this chapter offers a thorough understanding of sorghum from grain to final product, highlighting its nutritional benefits, processing techniques, and wide-ranging applications. It serves as a valuable resource for researchers, food scientists, and industry professionals interested in harnessing the potential of this remarkable grain.
Fil: Palavecino, Pablo Martín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina
Fil: Curti, María Isabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencias de la Tierra y Ambientales de La Pampa. Universidad Nacional de La Pampa. Facultad de Ciencias Exactas y Naturales. Instituto de Ciencias de la Tierra y Ambientales de La Pampa; Argentina. Universidad Nacional de La Pampa. Facultad de Ciencias Exactas y Naturales; Argentina
Fil: Ribotta, Pablo Daniel. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
description Sorghum is a globally cultivated cereal known for its ability to grow in drought and saline conditions, meanwhile it is a low-cost, non-GMO, gluten-free crop. The grain’s composition, rich in essential nutrients and bioactive compounds, is analyzed, highlighting its potential health benefits. Likewise, sorghum flour production, detailing the conditioning and characterization processes that ensure quality and suitability for various applications is presented. Different milling technologies and their outcomes are reviewed, providing insights into how these methods affect the flour’s properties emphasizing technological advancements and challenges. Storage effects are also considered, addressing factors that influence the shelf life and quality of sorghum flour. Furthermore, the chapter explores flour modification techniques to improve flour functionality, where chemical and physical treatments are discussed. The isolation of starch from sorghum flour is another critical topic, given its implications for both food and potential industrial applications. Finally, sorghum-based products, showcasing the versatility of sorghum flour in creating a variety of food items, are presented. Formulations and production methods for sponge cakes, cookies, pasta, noodles, extruded products and other innovative foods are provided, illustrating the practical applications of sorghum in the food industry world and demonstrating the potential of sorghum to meet diverse consumer needs. Overall, this chapter offers a thorough understanding of sorghum from grain to final product, highlighting its nutritional benefits, processing techniques, and wide-ranging applications. It serves as a valuable resource for researchers, food scientists, and industry professionals interested in harnessing the potential of this remarkable grain.
publishDate 2025
dc.date.none.fl_str_mv 2025
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/bookPart
http://purl.org/coar/resource_type/c_3248
info:ar-repo/semantics/parteDeLibro
status_str publishedVersion
format bookPart
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/277413
Palavecino, Pablo Martín; Curti, María Isabel; Ribotta, Pablo Daniel; Sorghum: From dry soils to highly nutritious food; Elsevier; 117; 2025; 27-65
978-0-443-34631-6
CONICET Digital
CONICET
url http://hdl.handle.net/11336/277413
identifier_str_mv Palavecino, Pablo Martín; Curti, María Isabel; Ribotta, Pablo Daniel; Sorghum: From dry soils to highly nutritious food; Elsevier; 117; 2025; 27-65
978-0-443-34631-6
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/bs.afnr.2025.07.001
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/chapter/bookseries/abs/pii/S1043452625000464
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/zip
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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