Effect of wet processing on the grinding characteristics and functional properties of sorghum
2023
Ankit Paliwal | Neha Sharma | Ashish M Mohite
In the current study, the effect of wet processing, which included soaking, fermentation, germination and germination-fermentation, on the grinding characteristics and functional properties of sorghum flour was studied. The grinding characteristics of pre-treated samples were studied and evaluated on physical and functional properties. Physical properties such as Carr's index and Haunser ratio were found in the range of 1.35-1.45 and 26.04 -30.04, respectively. Grinding characteristics results such as average particle size and finesse modulus were in the range of 0.19-0.28 mm and 1.12-2.41 mm, respectively (P≤ 0.05). Colour analysis found better values for the fermented flour sample for hue and chroma values, while water solubility and hygroscopicity also found better results for the fermented sample. From this study, it can be concluded that the variation in the flour properties was due to the difference in grinding behaviour and functional properties of pre-treated samples. The fermented flour sample found better-grinding properties and functional properties.
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