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001-es BibID:	BIBFORM120419
Első szerző:	Khalfalla Maha (PhD hallgató / nutrition science)
Cím:	Implications of husking process on the nutritional composition of sorghum grains: diverse varieties and regions / Maha Khalfalla, László Zsombik, Gerda Diósi, Zoltán Győri
Dátum:	2024
ISSN:	0950-5423
Megjegyzések:	Sorghum, known for its nutritional value, health benefits and gluten-free status, is now widely produced and suitable for human consumption in developed regions due to advancements in sorghum research and processing techniques. The research looked at how well the husking fraction time unit (HFTU) technique worked by examining its effects on the nutritional value of three varieties of sorghum grain. The efficiency of the husking process was assessed at 87% for concentrated and redistributed nutritional contents and 60% for variation of mineral contents based on bran/ endosperm. The technique reduced the T.K.W. compared to whole grain to the endosperm (grits). Moreover, the redistribution of the crude protein % showed the precision of the HFTU procedure by demonstrating an average of 26.6% as a variation ratio of the bran/endosperm in the data set. Contrary to the content of the total dietary fibre content, for example, the variation of TDF % attributed to bran/endosperm was 10.9%. On the other hand, the aver- age ash % of whole grains (hummer) and husked products (TM05C) was increased by 33.2% based on averages of 1.5% and 2.1%, respectively. Accordingly, it was approved that the HFTU procedure effec- tively separated the endosperm (grits) and bran. This study also found that minerals such as Ca, Cu, Fe, K, Mg, Mn, Na, P, S and Zn changed over 30-to-80-time units by 29%, 13%, 8%, 4%, 17%, 18%, 1%, 13%, 6% and 12% in the bran and endosperm. The HFTU process has influenced the colour attributes of variation sorghum varieties, particularly within a time scale of 80 (S) units. The research revealed that the husking technique substantially impacted the different sorghum grain varieties' nutritional composi- tion and colour properties. The method can be useful for developers in enhancing sorghum grain prod- ucts' nutritional properties attributed to various varieties and regions, allowing them to provide high nutritional quality sourced from sustainable product
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk Colour characteristics husking process nutritional properties region property sorghum grains variety
Megjelenés:	International Journal Of Food Science And Technology. - 2024 : April (2024), p. 1-13. -
További szerzők:	Zsombik László (1976-) (agrármérnök) Diósi Gerda (1989-) (élelmiszerbiztonsági és -minőségi mérnök) Győri Zoltán (1948-) (vegyész)
Pályázati támogatás:	SHE-14103-007/2020 Egyéb
Internet cím:	DOI Intézményi repozitóriumban (DEA) tárolt változat
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