Evaluation of the quality of sorghum flours prepared by different treatments and comparison with corn flours

Detalhes bibliográficos
Autor(a) principal: Berwig, Kimberli Pauline
Data de Publicação: 2021
Outros Autores: Raniero, Ghiovani, Monteiro, Claudia Cirineo Ferreira, Monteiro, Antônio Roberto Giriboni
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/13181
Resumo: Sorghum is the fifth most produced cereal in the world, but it is still used almost entirely for animal feed. It presents a great potential for human food due to its composition, for being a gluten-free cereal, and also due to agronomic aspects. For having a composition similar to corn, this work aimed to submit this cereal to treatments generally used for corn grits, extrusion and nixtamalization, evaluating the flours obtained by these treatments. Seven samples were prepared: 4 using only sorghum as raw material, 1 combined with corn grits, and 2 with corn grits as raw material. One of the sorghum samples did not undergo any treatment, one of them underwent nixtamalization, while the others were extruded. All samples were evaluated for moisture, water absorption and solubility index, fiber, protein and color content. The results show the potential that sorghum can have in human food, highlighting the high protein content, higher than in samples containing corn grits, and higher after the extrusion process. It is concluded that it is possible to produce pre-gelatinized flours from sorghum grains, with potential for food industries.
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spelling Evaluation of the quality of sorghum flours prepared by different treatments and comparison with corn flours Evaluación de la calidad de las harinas de sorgo preparadas mediante diferentes tratamentos y comparación com las de maíz Avaliação da qualidade de farinhas de sorgo preparadas por diferentes tratamentos e comparação com farinhas de milho ExtrusãoNixtamalizaçãoPré-gelatinizaçãoGrits.ExtrusiónNixtamalizaciónPregelatinizaciónSémola.ExtrusionNixtamalizationPre-gelatinizationGrits.Sorghum is the fifth most produced cereal in the world, but it is still used almost entirely for animal feed. It presents a great potential for human food due to its composition, for being a gluten-free cereal, and also due to agronomic aspects. For having a composition similar to corn, this work aimed to submit this cereal to treatments generally used for corn grits, extrusion and nixtamalization, evaluating the flours obtained by these treatments. Seven samples were prepared: 4 using only sorghum as raw material, 1 combined with corn grits, and 2 with corn grits as raw material. One of the sorghum samples did not undergo any treatment, one of them underwent nixtamalization, while the others were extruded. All samples were evaluated for moisture, water absorption and solubility index, fiber, protein and color content. The results show the potential that sorghum can have in human food, highlighting the high protein content, higher than in samples containing corn grits, and higher after the extrusion process. It is concluded that it is possible to produce pre-gelatinized flours from sorghum grains, with potential for food industries.El sorgo es el quinto cereal más producido en el mundo, pero sigue utilizándose casi exclusivamente para la alimentación animal. Presenta un gran potencial para la alimentación humana por su composición, por ser un cereal sin gluten y también por aspectos agronómicos. Por tener una composición similar a la del maíz, este trabajo tuvo como objetivo someter este cereal a los tratamientos habitualmente utilizados para los grañones de maíz, extrusión y nixtamalización, evaluando las harinas obtenidas por estos tratamientos. Se elaboraron siete muestras: 4 utilizando sólo sorgo como materia prima, 1 combinándolo con sémola de maíz y 2 teniendo sémola de maíz como materia prima. Una de las muestras de sorgo no se sometió a ningún tratamiento, una de ellas se sometió a la nixtamalización, mientras que las demás fueron extrusionadas. En todas las muestras se evaluó la humedad, el índice de absorción de agua y solubilidad, el contenido de fibra, las proteínas y el color. Los resultados muestran el potencial que puede tener el sorgo en la alimentación humana, destacando el alto contenido en proteínas, mayor que en las muestras que contienen sémola de maíz, y mayor tras el proceso de extrusión. Se concluye que es posible producir harinas pregelatinizadas a partir de granos de sorgo, con potencial para las industrias alimentarias.O sorgo é o quinto cereal mais produzido no mundo, porém ainda é utilizado quase que na totalidade para alimentação animal. Apresenta potencial muito grande para a alimentação humana por sua composição, por ser um cereal sem glúten e também por aspectos agronômicos. Por ter uma composição semelhante ao milho, esse trabalho teve como objetivo submeter esse cereal a tratamentos geralmente utilizados para grits de milho, a extrusão e a nixtamalização, avaliando as farinhas obtidas por esses tratamentos. Foram elaboradas 7 amostras: 4 somente utilizando sorgo como matéria-prima, 1 combinando com grits de milho, e 2 tendo como matéria-prima o grits de milho. Uma das amostras a partir de sorgo não sofreu nenhum tratamento, uma delas sofreu nixtamalização, enquanto as outras foram extrusadas. Todas as amostras foram avaliadas quanto a umidade, índice de absorção de água e de solubilidade, teor de fibras, proteínas e cor. Os resultados mostram o potencial que o sorgo pode ter na alimentação humana, com destaque para o alto teor de proteínas, maior do que em amostras contendo grits de milho, e maior após o processo de extrusão. Conclui-se que é possível produzir farinhas pré-gelatinizadas a partir de grãos de sorgo, com potencial para as indústrias de alimentos.Research, Society and Development2021-03-23info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1318110.33448/rsd-v10i3.13181Research, Society and Development; Vol. 10 No. 3; e50110313181Research, Society and Development; Vol. 10 Núm. 3; e50110313181Research, Society and Development; v. 10 n. 3; e501103131812525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/13181/12225Copyright (c) 2021 Kimberli Pauline Berwig; Ghiovani Raniero; Claudia Cirineo Ferreira Monteiro; Antônio Roberto Giriboni Monteirohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessBerwig, Kimberli PaulineRaniero, GhiovaniMonteiro, Claudia Cirineo Ferreira Monteiro, Antônio Roberto Giriboni2021-03-28T12:03:35Zoai:ojs.pkp.sfu.ca:article/13181Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:34:35.244093Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Evaluation of the quality of sorghum flours prepared by different treatments and comparison with corn flours
Evaluación de la calidad de las harinas de sorgo preparadas mediante diferentes tratamentos y comparación com las de maíz
Avaliação da qualidade de farinhas de sorgo preparadas por diferentes tratamentos e comparação com farinhas de milho
title Evaluation of the quality of sorghum flours prepared by different treatments and comparison with corn flours
spellingShingle Evaluation of the quality of sorghum flours prepared by different treatments and comparison with corn flours
Berwig, Kimberli Pauline
Extrusão
Nixtamalização
Pré-gelatinização
Grits.
Extrusión
Nixtamalización
Pregelatinización
Sémola.
Extrusion
Nixtamalization
Pre-gelatinization
Grits.
title_short Evaluation of the quality of sorghum flours prepared by different treatments and comparison with corn flours
title_full Evaluation of the quality of sorghum flours prepared by different treatments and comparison with corn flours
title_fullStr Evaluation of the quality of sorghum flours prepared by different treatments and comparison with corn flours
title_full_unstemmed Evaluation of the quality of sorghum flours prepared by different treatments and comparison with corn flours
title_sort Evaluation of the quality of sorghum flours prepared by different treatments and comparison with corn flours
author Berwig, Kimberli Pauline
author_facet Berwig, Kimberli Pauline
Raniero, Ghiovani
Monteiro, Claudia Cirineo Ferreira
Monteiro, Antônio Roberto Giriboni
author_role author
author2 Raniero, Ghiovani
Monteiro, Claudia Cirineo Ferreira
Monteiro, Antônio Roberto Giriboni
author2_role author
author
author
dc.contributor.author.fl_str_mv Berwig, Kimberli Pauline
Raniero, Ghiovani
Monteiro, Claudia Cirineo Ferreira
Monteiro, Antônio Roberto Giriboni
dc.subject.por.fl_str_mv Extrusão
Nixtamalização
Pré-gelatinização
Grits.
Extrusión
Nixtamalización
Pregelatinización
Sémola.
Extrusion
Nixtamalization
Pre-gelatinization
Grits.
topic Extrusão
Nixtamalização
Pré-gelatinização
Grits.
Extrusión
Nixtamalización
Pregelatinización
Sémola.
Extrusion
Nixtamalization
Pre-gelatinization
Grits.
description Sorghum is the fifth most produced cereal in the world, but it is still used almost entirely for animal feed. It presents a great potential for human food due to its composition, for being a gluten-free cereal, and also due to agronomic aspects. For having a composition similar to corn, this work aimed to submit this cereal to treatments generally used for corn grits, extrusion and nixtamalization, evaluating the flours obtained by these treatments. Seven samples were prepared: 4 using only sorghum as raw material, 1 combined with corn grits, and 2 with corn grits as raw material. One of the sorghum samples did not undergo any treatment, one of them underwent nixtamalization, while the others were extruded. All samples were evaluated for moisture, water absorption and solubility index, fiber, protein and color content. The results show the potential that sorghum can have in human food, highlighting the high protein content, higher than in samples containing corn grits, and higher after the extrusion process. It is concluded that it is possible to produce pre-gelatinized flours from sorghum grains, with potential for food industries.
publishDate 2021
dc.date.none.fl_str_mv 2021-03-23
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/13181
10.33448/rsd-v10i3.13181
url https://rsdjournal.org/index.php/rsd/article/view/13181
identifier_str_mv 10.33448/rsd-v10i3.13181
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/13181/12225
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 3; e50110313181
Research, Society and Development; Vol. 10 Núm. 3; e50110313181
Research, Society and Development; v. 10 n. 3; e50110313181
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052671771803648

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