Hydrothermal treatment to remove tannins in wholegrains sorghum, milled grains and flour

Autores
Acquisgrana, María del Rosario; Gómez Pamies, Laura Cecilia; Benítez, Elisa Inés
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Pigmented sorghum with high content of tannins were studied in this work. Tannins bind to proteins and reduce their availability. A hydrothermal treatment was carried out to reduce tannins. A control sample of non-pigmented pericarp variety was used. After the treatment, grains were milled, and a part was separated for wholegrain flour elaboration. Several determinations were done after treatment: tannins (T), total antioxidant capacity (TAC) and total polyphenols (TPP) content. TPP and TAC in wholegrain pigmented sorghum were 3.9 to 12.3 and 2.3 to 3.5 times higher than those of non-pigmentedsorghum, respectively. In all sorghum varieties the extractions of TPP decreased with milling. TAC in flour increased 3.3 times the initial value for non-pigmentedsorghum, whereas for the other sorghum samples it increased slightly from 1.1 to 1.3 times the initial value. In flours there was a noticeable reduction in T, with respect to the wholegrain. It was possible to conclude that the hydrothermal treatment allowed lower levels of tannins than those established in the Codex for both wholegrain sorghum and flour. This reduction makes it possible to obtain flour which may be suitable for food processing and the recovery of tannins for other uses.
Fil: Acquisgrana, María del Rosario. Universidad Tecnológica Nacional, Facultad Regional Resistencia. Grupo de Investigación Química Teórica Experimental; Argentina.
Fil: Gómez Pamies, Laura Cecilia. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura. IQUIBA-NEA. CONICET; Argentina.
Fil: Benítez, Elisa Inés. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Grupo de Investigación Química Teórica Experimental; Argentina.
Peer Reviewed
Materia
steeping
annealing
milling
sorghum
tannin
Nivel de accesibilidad
acceso abierto
Condiciones de uso
2022-08-12T14:51:32Z
Repositorio
Repositorio Institucional Abierto (UTN)
Institución
Universidad Tecnológica Nacional
OAI Identificador
oai:ria.utn.edu.ar:20.500.12272/6842
Acceder
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network_acronym_str RIAUTN
repository_id_str a
network_name_str Repositorio Institucional Abierto (UTN)
spelling Hydrothermal treatment to remove tannins in wholegrains sorghum, milled grains and flourAcquisgrana, María del RosarioGómez Pamies, Laura CeciliaBenítez, Elisa InéssteepingannealingmillingsorghumtanninPigmented sorghum with high content of tannins were studied in this work. Tannins bind to proteins and reduce their availability. A hydrothermal treatment was carried out to reduce tannins. A control sample of non-pigmented pericarp variety was used. After the treatment, grains were milled, and a part was separated for wholegrain flour elaboration. Several determinations were done after treatment: tannins (T), total antioxidant capacity (TAC) and total polyphenols (TPP) content. TPP and TAC in wholegrain pigmented sorghum were 3.9 to 12.3 and 2.3 to 3.5 times higher than those of non-pigmentedsorghum, respectively. In all sorghum varieties the extractions of TPP decreased with milling. TAC in flour increased 3.3 times the initial value for non-pigmentedsorghum, whereas for the other sorghum samples it increased slightly from 1.1 to 1.3 times the initial value. In flours there was a noticeable reduction in T, with respect to the wholegrain. It was possible to conclude that the hydrothermal treatment allowed lower levels of tannins than those established in the Codex for both wholegrain sorghum and flour. This reduction makes it possible to obtain flour which may be suitable for food processing and the recovery of tannins for other uses.Fil: Acquisgrana, María del Rosario. Universidad Tecnológica Nacional, Facultad Regional Resistencia. Grupo de Investigación Química Teórica Experimental; Argentina.Fil: Gómez Pamies, Laura Cecilia. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura. IQUIBA-NEA. CONICET; Argentina.Fil: Benítez, Elisa Inés. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Grupo de Investigación Química Teórica Experimental; Argentina.Peer Reviewed2022-08-12T14:51:32Z2022-08-12T14:51:32Z2019-10-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloplainapplication/pdf2573-16612573-167Xhttp://hdl.handle.net/20.500.12272/684210.22158/fsns.v3n4p122engenginfo:eu-repo/semantics/openAccess2022-08-12T14:51:32Zhttp://creativecommons.org/licenses/by-nc-sa/4.0/Atribución-NoComercial-CompartirIgual 4.0 InternacionalAcceso Abiertoreponame:Repositorio Institucional Abierto (UTN)instname:Universidad Tecnológica Nacional2026-09-24T12:46:41Zoai:ria.utn.edu.ar:20.500.12272/6842instacron: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 12:46:42.513Repositorio Institucional Abierto (UTN) - Universidad Tecnológica Nacionalfalse
dc.title.none.fl_str_mv Hydrothermal treatment to remove tannins in wholegrains sorghum, milled grains and flour
title Hydrothermal treatment to remove tannins in wholegrains sorghum, milled grains and flour
spellingShingle Hydrothermal treatment to remove tannins in wholegrains sorghum, milled grains and flour
Acquisgrana, María del Rosario
steeping
annealing
milling
sorghum
tannin
title_short Hydrothermal treatment to remove tannins in wholegrains sorghum, milled grains and flour
title_full Hydrothermal treatment to remove tannins in wholegrains sorghum, milled grains and flour
title_fullStr Hydrothermal treatment to remove tannins in wholegrains sorghum, milled grains and flour
title_full_unstemmed Hydrothermal treatment to remove tannins in wholegrains sorghum, milled grains and flour
title_sort Hydrothermal treatment to remove tannins in wholegrains sorghum, milled grains and flour
dc.creator.none.fl_str_mv Acquisgrana, María del Rosario
Gómez Pamies, Laura Cecilia
Benítez, Elisa Inés
author Acquisgrana, María del Rosario
author_facet Acquisgrana, María del Rosario
Gómez Pamies, Laura Cecilia
Benítez, Elisa Inés
author_role author
author2 Gómez Pamies, Laura Cecilia
Benítez, Elisa Inés
author2_role author
author
dc.subject.none.fl_str_mv steeping
annealing
milling
sorghum
tannin
topic steeping
annealing
milling
sorghum
tannin
dc.description.none.fl_txt_mv Pigmented sorghum with high content of tannins were studied in this work. Tannins bind to proteins and reduce their availability. A hydrothermal treatment was carried out to reduce tannins. A control sample of non-pigmented pericarp variety was used. After the treatment, grains were milled, and a part was separated for wholegrain flour elaboration. Several determinations were done after treatment: tannins (T), total antioxidant capacity (TAC) and total polyphenols (TPP) content. TPP and TAC in wholegrain pigmented sorghum were 3.9 to 12.3 and 2.3 to 3.5 times higher than those of non-pigmentedsorghum, respectively. In all sorghum varieties the extractions of TPP decreased with milling. TAC in flour increased 3.3 times the initial value for non-pigmentedsorghum, whereas for the other sorghum samples it increased slightly from 1.1 to 1.3 times the initial value. In flours there was a noticeable reduction in T, with respect to the wholegrain. It was possible to conclude that the hydrothermal treatment allowed lower levels of tannins than those established in the Codex for both wholegrain sorghum and flour. This reduction makes it possible to obtain flour which may be suitable for food processing and the recovery of tannins for other uses.
Fil: Acquisgrana, María del Rosario. Universidad Tecnológica Nacional, Facultad Regional Resistencia. Grupo de Investigación Química Teórica Experimental; Argentina.
Fil: Gómez Pamies, Laura Cecilia. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura. IQUIBA-NEA. CONICET; Argentina.
Fil: Benítez, Elisa Inés. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Grupo de Investigación Química Teórica Experimental; Argentina.
Peer Reviewed
description Pigmented sorghum with high content of tannins were studied in this work. Tannins bind to proteins and reduce their availability. A hydrothermal treatment was carried out to reduce tannins. A control sample of non-pigmented pericarp variety was used. After the treatment, grains were milled, and a part was separated for wholegrain flour elaboration. Several determinations were done after treatment: tannins (T), total antioxidant capacity (TAC) and total polyphenols (TPP) content. TPP and TAC in wholegrain pigmented sorghum were 3.9 to 12.3 and 2.3 to 3.5 times higher than those of non-pigmentedsorghum, respectively. In all sorghum varieties the extractions of TPP decreased with milling. TAC in flour increased 3.3 times the initial value for non-pigmentedsorghum, whereas for the other sorghum samples it increased slightly from 1.1 to 1.3 times the initial value. In flours there was a noticeable reduction in T, with respect to the wholegrain. It was possible to conclude that the hydrothermal treatment allowed lower levels of tannins than those established in the Codex for both wholegrain sorghum and flour. This reduction makes it possible to obtain flour which may be suitable for food processing and the recovery of tannins for other uses.
publishDate 2019
dc.date.none.fl_str_mv 2019-10-30
2022-08-12T14:51:32Z
2022-08-12T14:51:32Z
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 2573-1661
2573-167X
http://hdl.handle.net/20.500.12272/6842
10.22158/fsns.v3n4p122
identifier_str_mv 2573-1661
2573-167X
10.22158/fsns.v3n4p122
url http://hdl.handle.net/20.500.12272/6842
dc.language.none.fl_str_mv eng
eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
2022-08-12T14:51:32Z
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 2022-08-12T14:51:32Z
http://creativecommons.org/licenses/by-nc-sa/4.0/
Atribución-NoComercial-CompartirIgual 4.0 Internacional
Acceso Abierto
dc.format.none.fl_str_mv plain
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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