Biochemical Changes during Traditional Fermentation of Saudi Sorghum (Sorghum bicolor L.) Cultivars Flour into Khamir (Local Gluten Free Bread)
| Autor: | Salah A. Almaiman, Ibrahim Abdel Rahman, Alkhudayri, Mostafa Gassem, Amro B. Hassan, Mohammed A. Mohammed, Haya F. Alhuthayli, Magdi A. Osman, Adil Fickak, Dalal |
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| Rok vydání: | 2021 |
| Předmět: |
0303 health sciences
Sucrose biology 030309 nutrition & dietetics General Chemical Engineering fungi food and beverages Fructose Titratable acid 04 agricultural and veterinary sciences General Medicine General Chemistry Maltose Sorghum biology.organism_classification 040401 food science carbohydrates (lipids) 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology chemistry Valine Fermentation Food science Cultivar |
| Zdroj: | Journal of Oleo Science. 70:409-415 |
| ISSN: | 1347-3352 1345-8957 |
| Popis: | Effect of traditional fermentation on pH, titratable acidity, proteins, amino acids, and sugars contents of three local sorghum cultivars namely Hamra, Biadah and Shahla used in making khamir local bread were investigated. During 24 fermentations, the pH of fermented dough dropped sharply and this was coincided with increase in total acidity. Fermentation was found to cause no significant change in protein content of the cultivars. Amino acid analysis, revealed slight insignificant improvement in lysine, and leucine content but there was a slight decrease in valine, phenyl alanine and arginine content in fermented dough. Glucose, fructose and maltose content of the three sorghum cultivars increased considerably in the early stages of fermentation, followed by decrease towards the end of fermentation. Low amount of sucrose detected in the three cultivars and it was completely utilized after 8 hrs. of fermentation. |
| Databáze: | OpenAIRE |
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