Impact of moisture and grinding on yield, physical, chemical and thermal properties of wholegrain flour obtained from hydrothermally treated sorghum grains

Autores
Acquisgrana, María del Rosario; Gómez Pamies, Laura Cecilia; Martinez Amezaga, Nancy María Jimena; Quiroga, Fernanda Micaela; Ribotta, Pablo Daniel; Benítez, Elisa Inés
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The present work evaluates the potential of sorghum with high content of tannins for wholegrain flour production. Two types of mills were used: a roller mill (RM) and a blade (BM) mill. The impact of moisture and grinding on yield, physical, chemical and thermal properties were evaluated. Maximum yield was obtained using a BM with 25% moisture in the grain, resulting in 60.9% versus 28% (g flour g -1 wholegrain sorghum) for the RM. Grain moisture and milling type affected flour colour and ashes. For both mills, the pasting and thermal properties of flour with grain moisture variation were significantly different from the untreated control sample. By studying the procedures for flour production and quality characteristics, it is possible to produce flour with good physical attributes, which can contribute to the development of gluten-free foods based on sorghum for the coeliac population.
Fil: Acquisgrana, María del Rosario. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Centro de Química e Ingeniería Teórica y Experimental; Argentina.
Fil: Gómez Pamies, Laura Cecilia; Universidad Tecnológica Nacional. Facultad Regional Resistencia. Centro de Química e Ingeniería Teórica y Experimental; Argentina.
Fil: Martinez Amezaga, Nancy María Jimena. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Centro de Química e Ingeniería Teórica y Experimental; Argentina.
Fil: Quiroga, Fernanda Micaela. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos; Argentina.
Fil: Ribotta, Pablo Daniel. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos; Argentina.
Fil: Benítez, Elisa Inés. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Centro de Química e Ingeniería Teórica y Experimental; Argentina.
Peer Reviewed
Materia
Chemical composition
food processing aspects
gluten free
polyphenols
Nivel de accesibilidad
acceso abierto
Condiciones de uso
2024-03-25T20:15:17Z
Repositorio
Repositorio Institucional Abierto (UTN)
Institución
Universidad Tecnológica Nacional
OAI Identificador
oai:ria.utn.edu.ar:20.500.12272/10049
Acceder
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network_acronym_str RIAUTN
repository_id_str a
network_name_str Repositorio Institucional Abierto (UTN)
spelling Impact of moisture and grinding on yield, physical, chemical and thermal properties of wholegrain flour obtained from hydrothermally treated sorghum grainsAcquisgrana, María del RosarioGómez Pamies, Laura CeciliaMartinez Amezaga, Nancy María JimenaQuiroga, Fernanda MicaelaRibotta, Pablo DanielBenítez, Elisa InésChemical compositionfood processing aspectsgluten freepolyphenolsThe present work evaluates the potential of sorghum with high content of tannins for wholegrain flour production. Two types of mills were used: a roller mill (RM) and a blade (BM) mill. The impact of moisture and grinding on yield, physical, chemical and thermal properties were evaluated. Maximum yield was obtained using a BM with 25% moisture in the grain, resulting in 60.9% versus 28% (g flour g -1 wholegrain sorghum) for the RM. Grain moisture and milling type affected flour colour and ashes. For both mills, the pasting and thermal properties of flour with grain moisture variation were significantly different from the untreated control sample. By studying the procedures for flour production and quality characteristics, it is possible to produce flour with good physical attributes, which can contribute to the development of gluten-free foods based on sorghum for the coeliac population.Fil: Acquisgrana, María del Rosario. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Centro de Química e Ingeniería Teórica y Experimental; Argentina.Fil: Gómez Pamies, Laura Cecilia; Universidad Tecnológica Nacional. Facultad Regional Resistencia. Centro de Química e Ingeniería Teórica y Experimental; Argentina.Fil: Martinez Amezaga, Nancy María Jimena. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Centro de Química e Ingeniería Teórica y Experimental; Argentina.Fil: Quiroga, Fernanda Micaela. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos; Argentina.Fil: Ribotta, Pablo Daniel. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos; Argentina.Fil: Benítez, Elisa Inés. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Centro de Química e Ingeniería Teórica y Experimental; Argentina.Peer Reviewed2024-03-25T20:15:17Z2024-03-25T20:15:17Z2020-02-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articulopdfapplication/pdfInternational Journal of Food Science and Technologyhttp://hdl.handle.net/20.500.12272/10049https://doi.org/10.1111/ijfs.14548engengPAUTIRE0007743TCDesarrollo de productos derivados del procesamiento de sorgo con alto contenido en taninosinfo:eu-repo/semantics/openAccess2024-03-25T20:15:17Zhttp://creativecommons.org/licenses/by-nc-sa/4.0/Atribución-NoComercial-CompartirIgual 4.0 InternacionalAcceso abiertoreponame:Repositorio Institucional Abierto (UTN)instname:Universidad Tecnológica Nacional2026-09-24T12:43:57Zoai:ria.utn.edu.ar:20.500.12272/10049instacron:UTNInstitucionalhttp://ria.utn.edu.ar/Universidad públicaNo correspondehttp://ria.utn.edu.ar/oaigestionria@rec.utn.edu.ar; fsuarez@rec.utn.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:a2026-09-24 12:43:58.551Repositorio Institucional Abierto (UTN) - Universidad Tecnológica Nacionalfalse
dc.title.none.fl_str_mv Impact of moisture and grinding on yield, physical, chemical and thermal properties of wholegrain flour obtained from hydrothermally treated sorghum grains
title Impact of moisture and grinding on yield, physical, chemical and thermal properties of wholegrain flour obtained from hydrothermally treated sorghum grains
spellingShingle Impact of moisture and grinding on yield, physical, chemical and thermal properties of wholegrain flour obtained from hydrothermally treated sorghum grains
Acquisgrana, María del Rosario
Chemical composition
food processing aspects
gluten free
polyphenols
title_short Impact of moisture and grinding on yield, physical, chemical and thermal properties of wholegrain flour obtained from hydrothermally treated sorghum grains
title_full Impact of moisture and grinding on yield, physical, chemical and thermal properties of wholegrain flour obtained from hydrothermally treated sorghum grains
title_fullStr Impact of moisture and grinding on yield, physical, chemical and thermal properties of wholegrain flour obtained from hydrothermally treated sorghum grains
title_full_unstemmed Impact of moisture and grinding on yield, physical, chemical and thermal properties of wholegrain flour obtained from hydrothermally treated sorghum grains
title_sort Impact of moisture and grinding on yield, physical, chemical and thermal properties of wholegrain flour obtained from hydrothermally treated sorghum grains
dc.creator.none.fl_str_mv Acquisgrana, María del Rosario
Gómez Pamies, Laura Cecilia
Martinez Amezaga, Nancy María Jimena
Quiroga, Fernanda Micaela
Ribotta, Pablo Daniel
Benítez, Elisa Inés
author Acquisgrana, María del Rosario
author_facet Acquisgrana, María del Rosario
Gómez Pamies, Laura Cecilia
Martinez Amezaga, Nancy María Jimena
Quiroga, Fernanda Micaela
Ribotta, Pablo Daniel
Benítez, Elisa Inés
author_role author
author2 Gómez Pamies, Laura Cecilia
Martinez Amezaga, Nancy María Jimena
Quiroga, Fernanda Micaela
Ribotta, Pablo Daniel
Benítez, Elisa Inés
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Chemical composition
food processing aspects
gluten free
polyphenols
topic Chemical composition
food processing aspects
gluten free
polyphenols
dc.description.none.fl_txt_mv The present work evaluates the potential of sorghum with high content of tannins for wholegrain flour production. Two types of mills were used: a roller mill (RM) and a blade (BM) mill. The impact of moisture and grinding on yield, physical, chemical and thermal properties were evaluated. Maximum yield was obtained using a BM with 25% moisture in the grain, resulting in 60.9% versus 28% (g flour g -1 wholegrain sorghum) for the RM. Grain moisture and milling type affected flour colour and ashes. For both mills, the pasting and thermal properties of flour with grain moisture variation were significantly different from the untreated control sample. By studying the procedures for flour production and quality characteristics, it is possible to produce flour with good physical attributes, which can contribute to the development of gluten-free foods based on sorghum for the coeliac population.
Fil: Acquisgrana, María del Rosario. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Centro de Química e Ingeniería Teórica y Experimental; Argentina.
Fil: Gómez Pamies, Laura Cecilia; Universidad Tecnológica Nacional. Facultad Regional Resistencia. Centro de Química e Ingeniería Teórica y Experimental; Argentina.
Fil: Martinez Amezaga, Nancy María Jimena. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Centro de Química e Ingeniería Teórica y Experimental; Argentina.
Fil: Quiroga, Fernanda Micaela. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos; Argentina.
Fil: Ribotta, Pablo Daniel. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos; Argentina.
Fil: Benítez, Elisa Inés. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Centro de Química e Ingeniería Teórica y Experimental; Argentina.
Peer Reviewed
description The present work evaluates the potential of sorghum with high content of tannins for wholegrain flour production. Two types of mills were used: a roller mill (RM) and a blade (BM) mill. The impact of moisture and grinding on yield, physical, chemical and thermal properties were evaluated. Maximum yield was obtained using a BM with 25% moisture in the grain, resulting in 60.9% versus 28% (g flour g -1 wholegrain sorghum) for the RM. Grain moisture and milling type affected flour colour and ashes. For both mills, the pasting and thermal properties of flour with grain moisture variation were significantly different from the untreated control sample. By studying the procedures for flour production and quality characteristics, it is possible to produce flour with good physical attributes, which can contribute to the development of gluten-free foods based on sorghum for the coeliac population.
publishDate 2020
dc.date.none.fl_str_mv 2020-02-03
2024-03-25T20:15:17Z
2024-03-25T20:15:17Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv International Journal of Food Science and Technology
http://hdl.handle.net/20.500.12272/10049
https://doi.org/10.1111/ijfs.14548
identifier_str_mv International Journal of Food Science and Technology
url http://hdl.handle.net/20.500.12272/10049
https://doi.org/10.1111/ijfs.14548
dc.language.none.fl_str_mv eng
eng
language eng
dc.relation.none.fl_str_mv PAUTIRE0007743TC
Desarrollo de productos derivados del procesamiento de sorgo con alto contenido en taninos
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
2024-03-25T20:15:17Z
http://creativecommons.org/licenses/by-nc-sa/4.0/
Atribución-NoComercial-CompartirIgual 4.0 Internacional
Acceso abierto
eu_rights_str_mv openAccess
rights_invalid_str_mv 2024-03-25T20:15:17Z
http://creativecommons.org/licenses/by-nc-sa/4.0/
Atribución-NoComercial-CompartirIgual 4.0 Internacional
Acceso abierto
dc.format.none.fl_str_mv pdf
application/pdf
dc.source.none.fl_str_mv reponame:Repositorio Institucional Abierto (UTN)
instname:Universidad Tecnológica Nacional
reponame_str Repositorio Institucional Abierto (UTN)
collection Repositorio Institucional Abierto (UTN)
instname_str Universidad Tecnológica Nacional
repository.name.fl_str_mv Repositorio Institucional Abierto (UTN) - Universidad Tecnológica Nacional
repository.mail.fl_str_mv gestionria@rec.utn.edu.ar; fsuarez@rec.utn.edu.ar
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score 13.265058

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