Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features
| Autor: | Eleonora Carini, Paola Conte, Alessandra Marti, Costantino Fadda, Monica Mattarozzi, Barbara Prandi, Tommaso Ganino, Mia Marchini, Claudia Folli |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Health (social science)
Hydrolyzed protein 030309 nutrition & dietetics Starch kafirins Plant Science physicochemical properties lcsh:Chemical technology Health Professions (miscellaneous) Microbiology Article 03 medical and health sciences chemistry.chemical_compound Hydrolysis 0404 agricultural biotechnology lcsh:TP1-1185 Food science drying functionality 0303 health sciences biology starch Sorghum bicolor food and beverages 04 agricultural and veterinary sciences Sorghum biology.organism_classification sprouting 040401 food science Lower temperature chemistry sorghum nutritional profile Food Science Sprouting |
| Zdroj: | Foods Volume 10 Issue 2 Foods, Vol 10, Iss 407, p 407 (2021) |
| ISSN: | 2304-8158 |
| DOI: | 10.3390/foods10020407 |
| Popis: | The nutritional and physicochemical properties of sorghum proteins and starch make the use of this cereal for food production challenging. Sprouting is a cost-effective technology to improve the nutritional and functional profile of grains. Two drying treatments were used after sorghum sprouting to investigate whether the drying phase could improve the protein and starch functionalities. Results showed that the drying treatment at lower temperature/longer time (40 °C for 12 h) extended the enzymatic activity that started during sprouting compared to the one performed at higher temperature/shorter time (50 °C for 6 h). An increased protein hydrolysis and water- and oil-holding capacity were found in the flour obtained by the former treatment. Higher protein matrix hydrolysis caused high exposure of starch to enzymes, thus increasing its digestibility, while worsening the technological functionality. Overall, modulating drying conditions could represent a further way, in addition to sprouting, to improve sorghum flour’s nutritional profile. |
| Databáze: | OpenAIRE |
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