Effect of heat treatment of sorghum grains on storage stability of flour.

Meera, M. S. and Bhashyam, M. K. and Ali, S. Z. (2011) Effect of heat treatment of sorghum grains on storage stability of flour. LWT - Food Science and Technology, 44. pp. 2199-2204. ISSN 0023-6438

PDF LWT Volume 44, Issue 10, December 2011, Pages 2199-2204.pdf - Published Version Restricted to Registered users only Download (857kB) | Request a copy

Abstract

Sorghum flour is susceptible to rancidity and develops off-flavor within a short duration when stored. Heat treatment on the development of rancidity after long-term storage of flour was studied. Heat treatment varying in severity was applied to the whole grains of different varieties of sorghum viz., CSH-9, CSH-5, M35-1 and a local variety varying in their morphological features. A trend was seen that when the thermal duration was for a shorter time, the shorter was the storage duration in certain varieties. Exposure of grains to moist heat for 15 min retarded hydrolytic rancidity significantly (p < 0.05) in CSH-5 until 6 months of storage and in the remaining varieties until 8 months of storage, Heat application for 15 min retarded the development of rancidity irrespective of the morphological variations and the oil content. Lipase activity varied among the varieties with CSH-5 recording higher activity when compared to the other varieties. No major differences in the physicochemical properties were observed in flours from 15 min heat-processed grains when compared to flours from unprocessed grains.

Item Type:	Article
Uncontrolled Keywords:	Sorghum grains, Flour, Heat processing, Storage
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 06 Sorghum 600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	20 Jan 2012 06:17
Last Modified:	16 May 2012 09:16
URI:	http://ir.cftri.res.in/id/eprint/10540

Actions (login required)

View Item