Evaluation of the quality of sorghum flours prepared by different treatments and comparison with corn flours
Autor(a) principal: | |
---|---|
Data de Publicação: | 2021 |
Outros Autores: | , , |
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. |
id |
UNIFEI_32d4bbf8714356c1b9b803905205132d |
---|---|
oai_identifier_str |
oai:ojs.pkp.sfu.ca:article/13181 |
network_acronym_str |
UNIFEI |
network_name_str |
Research, Society and Development |
repository_id_str |
|
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 |