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Chemical composition and physical properties of sorghum flour prepared from different sorghum hybrids grown in Argentina
(Wiley VCH Verlag, 2016-11)
This work analyzed the physical, chemical, and thermal properties of sorghum flour and the relationships among these, in order to evaluate its suitability for the development of food products. Sorghum flour was obtained ...
Effect of planetary ball milling on physicochemical and morphological properties of sorghum flour
(Elsevier, 2019-12)
Planetary ball milling was applied to white sorghum flour with the aim of modifying its thermal, structural and morphological properties. Median particle size decreased from 57.2 μm a 20.8 μm with increasing milling energy. ...
Effect of the storage time and temperature on phenolic compounds of sorghum grain and flour
(Food Chemistry, 2018)
Effect of ingredients on the quality of gluten-free sorghum pasta
(Wiley Blackwell Publishing, Inc, 2017-09)
Sorghum is an underutilized cereal in human food production, despite its flour being a potential gluten-free (GF) source in the development of several foods. Thus, the aim of the present investigation was to evaluate the ...
Optimization of Gluten Free Cookies from Red and White Sorghum Flours
(Vup Food Research Inst, 2016-10)
The aim of this study was to evaluate the use of red/white sorghum flours in the development of gluten free cookies. A Box Behnken design involving guar gum (GG), baking powder (BP) and water added to a given formulation ...
Parboiling of sorghum grains as a strategy to improve endosperm yield and mineral content of refined flours
(Sage Publications Ltd, 2019-01)
The aims were (i) to optimize the parboiling/decorticating process by assessing the effects of parboiling soaking temperature (60?80 ℃) and pearling time (4?6 min and 5.5?9.5 min for red and white sorghum) on endosperm ...