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Influence of steeping duration, drying temperature, and duration on the chemical composition of sorghum starch

机译：浸泡时间，干燥温度和时间对高粱淀粉化学成分的影响

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The quest for high‐quality starch that would meet the needs of manufacturers is ever increasing. This study investigated the effect of steeping duration, drying temperature, and duration on the chemical properties of sorghum starch, to possibly alter the characteristics of sorghum starch for food applications. Steeping duration, drying temperature, and drying time of starch isolation were optimized using a central composite design and nine parameters including pH, amylose content, moisture, protein, ash, crude fiber, fat, carbohydrate, and total energy determined. Results obtained showed that most of the parameters were majorly influenced by steeping and drying duration. Steeping duration significantly ( p ??.05) increased the moisture, protein, and ash content of the sorghum with a corresponding decrease in pH values. The obtained experimental and predicted values of the investigated parameters were similar, with statistical indices indicating the relative validity of the generated models [absolute average deviation (AAD between 0 and 0.20), bias factor ( B f , 1–1.02), and accuracy factor ( A f , 1–1.21)]. The varying values of the parameters obtained indicates the potential use of the sorghum starches as thickeners, starch substitutes, and for other desired roles in food processing.
机译：对满足制造商需求的高质量淀粉的需求在不断增长。这项研究调查了浸泡时间，干燥温度和持续时间对高粱淀粉化学性质的影响，以可能改变食品中高粱淀粉的特性。使用中央复合设计和确定的9个参数（包括pH值，直链淀粉含量，水分，蛋白质，灰分，粗纤维，脂肪，碳水化合物和总能量）优化了淀粉分离的浸泡时间，干燥温度和干燥时间。获得的结果表明，大多数参数主要受浸泡和干燥时间的影响。浸泡持续时间显着（p <0.05），增加了高粱的水分，蛋白质和灰分，pH值相应降低。获得的研究参数的实验值和预测值相似，统计指标表明所生成模型的相对有效性[绝对平均偏差（AAD在0到0.20之间），偏差因子（B f，1-1.02）和准确性因子（A f，1-1.21）]。所获得的参数的变化值表明高粱淀粉作为增稠剂，淀粉替代品以及在食品加工中的其他所需作用的潜在用途。

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