scholarly journals Effects of Dry Heat Treatment and Milling on Sorghum Chemical Composition, Functional and Molecular Characteristics

2021 ◽  
Vol 11 (24) ◽  
pp. 11881
Author(s):  
Ana Batariuc ◽  
Mădălina Ungureanu-Iuga ◽  
Silvia Mironeasa
Keyword(s):  
Heat Treatment ◽  
Particle Size ◽  
Functional Properties ◽  
Absorption Capacity ◽  
Molecular Characteristics ◽  
Dry Heat ◽  
Sorghum Flour ◽  
Lower Protein ◽  
Foaming Capacity ◽  
Dry Heat Treatment

This study aimed to highlight the effects of grains dry heat treatment, flour particle size and variety on sorghum flour nutritional, functional, and molecular characteristics. The results obtained showed that dry heat treatment led to fat, fiber and water absorption capacity increase, while the moisture, protein, ash, water retention capacity, solubility index, foaming capacity, and FT-IR absorption bands characteristic to phytic acids decreased with temperature applied raised. Particle size reduction determined lower protein, solubility index, and emulsifying activity and higher fat content, oil absorption capacity, swelling power, and foaming capacity. White sorghum flour fractions presented lower protein content, except when they were treated at 140 °C, lower carbohydrates and fibers and higher fat content compared to those made of red sorghum. Moderate significant correlations (p < 0.05) were observed between some of the functional properties and proximate composition of flours. Thus, both dry heat treatment conditions and particle size exerted significant influences of sorghum flour chemical and functional properties. These results showed the importance of particle size and dry heat treatment on sorghum flours functionality, being helpful for further optimizations and choices for bakery products use.

scholarly journals Effect of Germination on Functional Properties and Degree of Starch Gelatinization of Sorghum Flour

2015 ◽  
Vol 4 (2) ◽  
pp. 159 ◽  
Author(s):  
Ocheme O. B. ◽  
Adedeji O. E. ◽  
Lawal G. ◽  
Zakari U. M.
Keyword(s):  
Functional Properties ◽  
Control Sample ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Starch Gelatinization ◽  
Sorghum Flour ◽  
Emulsion Capacity ◽  
Sorghum Grains ◽  
Foaming Capacity ◽  
Increasing Temperature

<p>Sorghum grains were germinated for 24, 48 and 72 hours with a view to determining the effect of germination on some functional properties and degree of starch gelatinization of the flour. Flour from non-germinated grains served as control. In order to measure the effect of germination on degree of starch gelatinization, the flours were processed into cookies. Germination of sorghum grains for 48 hours and above significantly (p&lt;0.05) decreased both loose and packed bulk densities from 0.59 g/ml and 0.77 g/ml to 0.56 g/ml and 0.70 g/ml respectively. The water absorption capacity of the sample germinated for 72 hours was 1.38 g/g which was significantly (p&lt;0.05) higher than the other samples. The oil absorption capacity of the samples germinated for 48 and 72 hours (1.16 and 1.18 g/g respectively) were significantly (p&lt;0.05) higher than those of the control sample and 24 hour germination (1.03 and 1.04g/g respectively). Germination also significantly (p&lt;0.05) increased the swelling power (22-23.2 ml/g), foaming capacity (14-16.2%) and emulsion capacity (58.6-65.5%). The degree of starch gelatinization increased with increasing germination time but decreased with increasing temperature. Generally, germination had a beneficial effect on the functional properties measured. Flour obtained from sorghum grains germinated for 72 hours had the best results.</p>

scholarly journals Functional Properties of Glutinous Rice Flour by Dry-Heat Treatment

PLoS ONE ◽  
2016 ◽  
Vol 11 (8) ◽  
pp. e0160371 ◽  
Author(s):  
Yang Qin ◽  
Chengzhen Liu ◽  
Suisui Jiang ◽  
Jinmiao Cao ◽  
Liu Xiong ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Functional Properties ◽  
Rice Flour ◽  
Dry Heat ◽  
Glutinous Rice ◽  
Dry Heat Treatment

Kinetics of inactivating human parvovirus B19 and porcine parvovirus by dry-heat treatment

Transfusion ◽  
2008 ◽  
Vol 48 (4) ◽  
pp. 790-790 ◽  
Author(s):  
Johannes Blümel ◽  
Albert Stühler ◽  
Herbert Dichtelmüller
Keyword(s):  
Heat Treatment ◽  
Parvovirus B19 ◽  
Porcine Parvovirus ◽  
Human Parvovirus B19 ◽  
Dry Heat ◽  
Dry Heat Treatment ◽  
Kinetics Of

Comparative studies of the physicochemical and functional properties of sweet potato (Ipomoea batatas L.) flour

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 145-152
Author(s):  
M. Hasmadi ◽  
M. Merlynda ◽  
A.H. Mansoor ◽  
I. Salwa ◽  
M.K. Zainol ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Functional Properties ◽  
Ipomoea Batatas ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Potato Flour ◽  
Foaming Capacity ◽  
Sweet Potato Flour ◽  
Physicochemical And Functional Properties ◽  
Dietary Fibre Content

This study aimed to determine the proximate compositions and functional properties of sweet potato flour from different varieties cultivated in Sabah, Malaysia, namely Jepun, Kairot and Kaladi. The results showed that the moisture content of all flour samples was below 14%. The fat and protein content of Jepun sweet potato variety were significantly different (p<0.05) as compared with Kairot and Kaladi sweet potato varieties. The ash and dietary fibre content of Kairot sweet potato flour were higher (p<0.05) compared to Jepun and Kaladi flours. In addition, Kaladi sweet potato had the highest carbohydrate content (82%). There were significant differences (p<0.05) in the values of L*, a* and b* for all sweet potato flours. The Jepun sweet potato flour had the highest foaming capacity, water absorption capacity, oil absorption capacity, swelling power and viscosity. Rapid Visco analyser revealed that significant differences were observed for pasting parameters such as peak viscosity, trough viscosity, breakdown viscosity, final viscosity and setback viscosity. The gelatinisation properties showed that Kairot sweet potato flour had the highest onset temperature, conclusion temperature and enthalpy while Kaladi sweet potato flour had the highest peak temperature.

scholarly journals Effect of dry heat treatment along with some dormancy breaking chemicals on oil palm seed germination

2017 ◽  
Vol 112 ◽  
pp. 489-493
Author(s):  
K.M. Tabi ◽  
G.F. Ngando Ebongue ◽  
G.N. Ntsomboh ◽  
E. Youmbi
Keyword(s):  
Heat Treatment ◽  
Seed Germination ◽  
Oil Palm ◽  
Dormancy Breaking ◽  
Dry Heat ◽  
Dry Heat Treatment

scholarly journals Germination, Outgrowth, and Vegetative-Growth Kinetics of Dry-Heat-Treated Individual Spores ofBacillusSpecies

2018 ◽  
Vol 84 (7) ◽  
Author(s):  
Lin He ◽  
Zhan Chen ◽  
Shiwei Wang ◽  
Muying Wu ◽  
Peter Setlow ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Spore Germination ◽  
Differential Interference Contrast Microscopy ◽  
Content Type ◽  
Dry Heat ◽  
Heat Treated ◽  
Contrast Microscopy ◽  
Interference Contrast Microscopy ◽  
Dry Heat Treatment ◽  
Kinetics Of

ABSTRACTDNA damage kills dry-heated spores ofBacillus subtilis, but dry-heat-treatment effects on spore germination and outgrowth have not been studied. This is important, since if dry-heat-killed spores germinate and undergo outgrowth, toxic proteins could be synthesized. Here, Raman spectroscopy and differential interference contrast microscopy were used to study germination and outgrowth of individual dry-heat-treatedB. subtilisandBacillus megateriumspores. The major findings in this work were as follows: (i) spores dry-heat-treated at 140°C for 20 min lost nearly all viability but retained their Ca2+-dipicolinic acid (CaDPA) depot; (ii) in most cases, dry-heat treatment increased the average times and variability of all major germination events inB. subtilisspore germination with nutrient germinants or CaDPA, and in one nutrient germination event withB. megateriumspores; (iii)B. subtilisspore germination with dodecylamine, which activates the spore CaDPA release channel, was unaffected by dry-heat treatment; (iv) these results indicate that dry-heat treatment likely damages spore proteins important in nutrient germinant recognition and cortex peptidoglycan hydrolysis, but not CaDPA release itself; and (v) analysis of single spores incubated on nutrient-rich agar showed that while dry-heat-treated spores that are dead can complete germination, they cannot proceed into outgrowth and thus not to vegetative growth. The results of this study provide new information on the effects of dry heat on bacterial spores and indicate that dry-heat sterilization regimens should produce spores that cannot outgrow and thus cannot synthesize potentially dangerous proteins.IMPORTANCEMuch research has shown that high-temperature dry heat is a promising means for the inactivation of spores on medical devices and spacecraft decontamination. Dry heat is known to killBacillus subtilisspores by DNA damage. However, knowledge about the effects of dry-heat treatment on spore germination and outgrowth is limited, especially at the single spore level. In the current work, Raman spectroscopy and differential interference contrast microscopy were used to analyze CaDPA levels in and kinetics of nutrient- and non-nutrient germination of multiple individual dry-heat-treatedB. subtilisandBacillus megateriumspores that were largely dead. The outgrowth and subsequent cell division of these germinated but dead dry-heat-treated spores were also examined. The knowledge obtained in this study will help understand the effects of dry heat on spores both on Earth and in space, and indicates that dry heat can be safely used for sterilization purposes.

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