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001-es BibID:BIBFORM112747
Első szerző:Nagy Róbert (élelmiszerbiztonsági és -minőségi mérnök)
Cím:Rheological properties and nutritional value of sorghum flour and sorghum-based gluten-free bakery products / Róbert Nagy ; Judit Remenyik ; Péter Sipos
Megjegyzések:In the last few years sorghum production and utilization experienced a huge increase in the food industry. It is thanks to its outstanding nutritional and functional properties as a gluten free material. Depending on genotype, it is a good source of polyphenols and vitamins (tocopherols, vitamin B complexes) and contains a high amount of slowly digestible and resistant starch fractions. Sorghum starch also has a relatively high gelatinization temperature at 70?76?C, which results in longer cooking time and higher energy demand, thus lowering its cooking quality. According to previous studies physical treatments can improve the pasting and functional properties of cereal flours. In this study the effect of physical (heat, radiation) treatments on the functional and rheological properties (water and oil absorption capacities [WAC/OAC], swelling index), and nutritional characteristics (starch content and composition, polyphenol and protein content) of commercial sorghum flour were evaluated. Gluten?free breads were also developed using sorghum as base material with the addition of other gluten free ingredients (fiber, starch) and utilization of heat treatment. Baking loss, volume, specific volume and formal ratio of the final products were evaluated alongside their texture profile (hardness, springiness) using a texture profile analyser. An organoleptic evaluation was also conducted with untrained testers. Heat treatment proved to be beneficial to improve the functional properties of sorghum flour with a 20% increase in WAC, and sorghum flour had a higher level of WAC compared to wheat, millet or rye. Heat treatment also improved dough development, and the texture profile of breads on day of baking, but resulted in a rapid quality decrease during storage. Gamma radiation caused a significant decrease in swelling index from 6.187 g g-1 to 4.93 g g-1, induced by protein degradation. Fiber addition improved the final quality and texture profile of breads. Sorghum bread with 10 % fiber scored the highest among testers during sensory evaluation and higher level fiber content together with heat treatment caused a significant decrease in hardness values as well. Starch analysis showed, that sorghum flour has similar total starch content to wheat, with 73.45?0.64 % and 67.73?1.09 % respectively, while sorghum flour has a higher level of amylopectin and resistant starch content at 88.02?0.60%, and 0.29?0.02 % compared to wheat amylopectin and resistant starch content at 71.05?0.78 %, and 0.14?0.02%. In conclusion physical treatment had a favourable effect on some of the functional properties of sorghum flour and breads, especially WAC and dough development, and the evaluated commercial sorghum flour has a slightly higher resistant starch fraction, which can be utilized further in food development.
ISBN:978 867 520 581 4
Tárgyszavak:Agrártudományok Élelmiszertudományok előadáskivonat
product development
Megjelenés:Book of abstracts : VIII International Conference Sustainable Postharvest and Food Technologies - Inoptep 2023 and XXXV. Scientific-Professional Conference Processing and Energy in Agriculture - PTEP 2023 / eds. Filip Kulić, Ivan Pavkov. - p. 85. -
További szerzők:Gálné Remenyik Judit (1965-) (kémia tanár, okleveles vegyész) Sipos Péter (1975-) (agrármérnök)
Internet cím:Intézményi repozitóriumban (DEA) tárolt változat
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