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

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

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 moi...

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Bibliographic Details
Main Authors: Ana Batariuc, Mădălina Ungureanu-Iuga, Silvia Mironeasa
Format: Article
Language:English
Published: MDPI AG 2021-12-01
Series:Applied Sciences
Subjects:
sorghum flour
roasting
proximate composition
functional properties
particle size
FT-IR spectra
Online Access:https://www.mdpi.com/2076-3417/11/24/11881

Internet

https://www.mdpi.com/2076-3417/11/24/11881

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