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Nutritional, functional and rheological properties of processed sorghum and ragi grains

机译：加工过的高粱和拉吉谷物的营养，功能和流变特性

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摘要

This study was undertaken to determine the effect of different treatments such as roasting, puffing and germination of white sorghum, red sorghum and ragi grains on physicochemical, antioxidant, protein, amylose, bulk density, colour index and rheological properties of respective flour. In case of ragi, after roasting treatment, total phenolic content (TPC) content for flour was increased from 0.331?±?0.001 to 0.373?±?0.004?mg of gallic acid equivalents per gram of dry sample. However, total flavonoids content was also increased slightly after different processing treatments. The rheological properties of respective flour were studied using Chopin Mixolab, where wheat flour dough profile acts as a reference to study the effect of different treatments. Dough elasticity which is expressed by the values of amplitude (Nm) was found to be low in case of untreated flour as compared to wheat flour dough. Elasticity values of untreated flour such as white sorghum, red sorghum and ragi were 0.02, 0.00 and 0.06?Nm, respectively. Whereas, after processing treatments, values of elasticity for roasted flour dough of white sorghum, puffed flour dough of red sorghum and roasted flour dough of ragi increased to 0.36, 0.11 and 0.15?Nm, respectively, as compared to wheat flour dough of 0.10 Nm. The results found that roasted ragi flour had higher rate of starch gelatinization, lower starch retrogradation, high antioxidant and amylose contents which were found to be prospective ingredients in whole wheat flour in various baked and fermented food applications.
机译：进行这项研究是为了确定不同处理方法（例如烘烤，膨化和发芽的白高粱，红高粱和and菜粒）对相应面粉的物理化学，抗氧化剂，蛋白质，直链淀粉，堆积密度，颜色指数和流变性质的影响。对于拉吉干酪，经过焙烤处理后，面粉的总酚含量（TPC）从每克干样品中的没食子酸当量从0.331？±？0.001增加到0.373？±？0.004？mg。然而，在不同的加工处理后，总黄酮含量也略有增加。使用Chopin Mixolab研究了各种面粉的流变特性，其中小麦面粉的面团轮廓用作研究不同处理效果的参考。发现与面粉面团相比，在未经处理的面粉的情况下，由振幅（Nm）值表示的面团弹性较低。未经处理的面粉如白高粱，红高粱和拉吉的弹性值分别为0.02、0.00和0.06？Nm。经过加工处理后，白面粉的烤制面团的弹性值分别为0.36、0.11和0.15？Nm，而白面粉的烤制的高粱粉的膨化度分别为0.16 Nm和0.30 Nm。 。结果发现，烤ra粉具有较高的淀粉糊化率，较低的淀粉凝沉性，较高的抗氧化剂和直链淀粉含量，被认为是全麦面粉在各种烘焙和发酵食品中的潜在成分。

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