scholarly journals Rheological Characteristics and Proximate Principles of Sorghum Flour and Sorghum Bran for Possible Use in Baking

2021 ◽  
Vol 9 (3) ◽  
Author(s):  
A. A. Osibanjo
Keyword(s):  
Rheological Characteristics ◽  
Sorghum Flour ◽  
Sorghum Bran

scholarly journals THE EFFECT OF MILLING METHOD ON PROTEIN PROFILE IN SORGHUM (Sorghum bicolor L.) KD-4 VARIETY

AGROINTEK ◽  
2019 ◽  
Vol 13 (2) ◽  
pp. 109-120
Author(s):  
Kendri Wahyuningsih ◽  
Lusy Rismayani ◽  
Endang Yuli Purwani ◽  
Irma Herawati
Keyword(s):  
Protein Fraction ◽  
Protein Profile ◽  
Milling Process ◽  
Human Consumption ◽  
Cross Link ◽  
Sorghum Flour ◽  
Sorghum Bran ◽  
Milling Method ◽  
Extractable Protein ◽  
Sorghum Bicolor L

Milling is of important process to improve nutritional and palatability of sorghum seeds for human consumption. This study investigated the effect of milling process on protein fraction of sorghum flour and the bran. The result showed that dry milled sorghum flour contained higher protein than those of wet milled sorghum flour, and the highest protein content was found on sorghum bran.  Dry-milled sorghum flour has protein fraction in albumin, globulin, kafirin and glutelin higher than those of wet-milled sorghum flour. Wet-millled sorghum flour contained high protein fraction in cross link kafirin and cross link glutelin.  Different of protein fractions noticed among the samples suggested that the samples contained different in amount of extractable protein and this was due to the differences in total protein.

APPLICATION OF CHECK-ALL-THAT-APPLY QUESTIONS TO THE DEVELOPMENT OF A BANANA CANDY ENRICHED WITH SORGHUM FLOUR AND GREEN BANANA BIOMASS

2020 ◽  
Author(s):  
ALINE CRISTINA PINHEIRO AMORIM DE MELO ◽  
Natália de Carvalho TEIXEIRA ◽  
Lucia Helena Esteves dos Santos Laboissiere ◽  
Valéria Aparecida Vieira Queiroz ◽  
MAria Aparecida VIeira Teixeira Garcia ◽  
...  
Keyword(s):  
Sorghum Flour ◽  
Green Banana

Impact of an Amaranth-Sorghum Grains Product on Nutrient Intake of Children Aged 6-23 Months in Kiandutu Slums, Thika, Kenya

10.37512/700 ◽  
2020 ◽  
Keyword(s):  
Nutrition Education ◽  
Nutrient Intake ◽  
Controlled Trial ◽  
Poor Quality ◽  
Control Group ◽  
Composite Flour ◽  
Monthly Basis ◽  
Sorghum Flour ◽  
Baseline Characteristics ◽  
The Impact

Poor quality complementary foods contribute to undernutrition in children aged 6-23 months. Therefore, there is need to explore foods that will provide adequate nutrients for this age group. This study aimed at determining the impact of a sorghum-amaranth composite flour porridge on nutrient intake of children aged 6-23 months. A randomized controlled trial was conducted at Kiandutu slum, Thika, Kenya. Children in the control group (CG), received a maize-sorghum flour while those in the treatment group (TG) received an amaranth-sorghum flour. The sample size per study group was 73 mother-child pairs. The children in the TG received Kcal 1000 worth of porridge/day while those in the CG received Kcal 266.8/day. Mothers of children in both groups were given nutrition education at baseline, and monthly, for six months. Food intake data was taken at baseline, then monthly for six months. Descriptive statistics were used to describe nutrient intake. Chi square and Mann Whitney U test were was used to compare the baseline characteristics of the two groups and their nutrient intake, respectively. At baseline characteristics of the two groups were similar. On a monthly basis, nutrient intake in the TG was significantly higher for a majority of the nutrients than in the CG. The product can contribute to preventing under-nutrition in children aged 6-23 months.

Some Recent Developments in Sewage Sludge Pumping

1988 ◽  
Vol 20 (4-5) ◽  
pp. 227-236
Author(s):  
J. H. Lohmann ◽  
W. F. Garber
Keyword(s):  
Sewage Sludge ◽  
Treatment Plant ◽  
Rheological Characteristics ◽  
Volatile Content ◽  
Collection System ◽  
Positive Displacement ◽  
Low Viscosity ◽  
Recent Developments ◽  
Cylinder Piston ◽  
Pumping Equipment

The pumping of sewage sludge solids is reviewed in terms of handling high and low viscosity materials with solids concentrations varying from about 4 % to perhaps 50 %. Knowledge of rheological characteristics including thixotropy is necessary in designing pumping systems with sludge solids percentages, volatile content, particle size, abrasives content and temperatures being variables which could change pump types found suitable from facility to facility. The characteristics of a sewage collection system is also important in determining pumping parameters needed in a treatment plant. Solids handling equipment from other industries have made significant contributions to sewage solids pumping in recent years. Included are moyno-type progressing cavity screw-centrifugal, recessed impeller rotation piston positive displacement, and two cylinder piston S-transfer positive displacement pumps. Pumping equipment used in the F.R.G. and in Southern California in the U.S.A. is remarkably similar. These types of pumps offer the possibility of designing optimum solids dewatering and transfer systems.

Rheological Characteristics and Methodology of Ice Cream: A Review

2020 ◽  
Vol 16 (5) ◽  
pp. 666-674
Author(s):  
Amir M. Mortazavian ◽  
Najme Kheynoor ◽  
Zahra Pilevar ◽  
Zhaleh Sheidaei ◽  
Samira Beikzadeh ◽  
...  
Keyword(s):  
Process Design ◽  
Flow Behavior ◽  
Ice Cream ◽  
Rheological Parameters ◽  
Rheological Characteristics ◽  
Rheological Analysis ◽  
Fundamental Information ◽  
Food Structure ◽  
Analytical Tools ◽  
Penetration Tests

The rheological analysis is important analytical tools used to obtain fundamental information about food structure. For instance, the properties of flow of liquid and semi-solidity are characterized by the consistency and flow behavior experiments as two important rheological parameters. The rheological parameters of foods are applied in quality control of the products and processing of food products such as energy input calculations, process design, equipment selection, and especially for deciding on heat exchangers and pumps. Steady flow behavior, oscillatory, and penetration tests are among commonly used parameters for evaluating rheological characteristics of ice cream. The purpose of this paper is to provide an overview of recent experiments and methods for measuring the rheological and texture properties of ice cream.

Application of Pregelatinized Meal of Rice and Sorghum in the Preparation of Instant Soups: Centesimal Characterization, Technological, Microbiological and Sensory Quality

2019 ◽  
Vol 15 ◽  
Author(s):  
Gomes Acg ◽  
Lima Mcpm ◽  
Caliari M ◽  
Alves Dg ◽  
Machado Alb ◽  
...  
Keyword(s):  
Fast Food ◽  
Water Solubility ◽  
Potato Starch ◽  
Rice Flour ◽  
Extrusion Process ◽  
Experimental Development ◽  
Sorghum Flour ◽  
Predicted Values ◽  
Experimental Values ◽  
Physical And Chemical

Due to the technological importance that the extrusion process represents in the application of fast food, the objective of this work was to apply pregelatinized rice and sorghum flours in the development of an instant preparation soup and to evaluate its centesimal, technological, and their sensorial analysis. Ten formulations of the instant soup were prepared from the mixtures experimental design. According to the experimental results, it can be stated that the predicted values corroborated with the experimental values, that is, a mixture was obtained for the instant soup with the characteristics of water absorption, water solubility, color, luminosity and viscosity close to the predicted by the models. After the physical and chemical analysis, the microbiological characterization of the best formulation defined by the desirability test was used, which demonstrated that the product is suitable to microbiological standards. The results obtained showed that the 80:10:10 instant soup formulation of pregelatinized rice flour, pregelatinized sorghum flour and potato starch allowed the experimental development of a new product with good nutritional characteristics benefits. It was obtained a food with good technological characteristics solubility and absorption in water, good viscosity, light color and with good sensory acceptance by the tasters.

Investigating the Rheological Properties and Heat Stability of Polyarylsulphone Sulphides of Domestic Grades

2017 ◽  
Vol 44 (1) ◽  
pp. 23-26
Author(s):  
A.B. Baranov ◽  
I.D. Simonov-Emel'yanov ◽  
T.I. Andreeva ◽  
T.N. Prudskova ◽  
V.I. Sazikov
Keyword(s):  
Molecular Weight ◽  
Heat Stability ◽  
Chain Structure ◽  
Low Flow ◽  
Processing Temperature ◽  
Rheological Characteristics ◽  
Melt Viscosity ◽  
Full Curve ◽  
Temperature Range ◽  
Service Characteristics

The rheological characteristics of melts of polyarylsulphone sulphides of domestic grades were investigated in the temperature range 240–360°C. Full curves of heat stability were obtained, and formulae were proposed for their description. Polyarylsulphone sulphides (PSPSs) are heat-resistant polymers of structural designation of the polysulphone (PSP) class, the domestic production technology of which was developed at OAO “Institut plastmass”, which makes it possible to carry out the production of a wide grade range of PSP of different polymer chain structure and molecular weight. The main problem in the processing of PSPSs is their high melt viscosity and fairly low flow. Increase in the processing temperature lowers their melt viscosity, but there is then the danger of thermooxidative degradation of the polymer and consequently of deterioration in the service characteristics and appearance of articles. The aim of this work was to investigate the rheological characteristics and to obtain the full curve of heat stability for domestic grades of PSPSs and PSP of different molecular weight in a wide processing temperature range.

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