Physicochemical properties of sorghum flour are selectively modified by combined germination-fermentation

被引：20

作者：

Elkhalifa A.E.O. ^{[1
,2
]}

Bernhardt R. ^{[2
]}

Cardone G. ^{[3
]}

Marti A. ^{[3
]}

Iametti S. ^{[3
]}

Marengo M. ^{[3
]}

机构：

[1] School of Pharmacy, Ahfad University for Women, Omdurman

[2] Lehrstuhl für Biochemie, Universität des Saarlandes, Campus B2 2, Saarbrücken

[3] Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, via G. Celoria 2, Milan

来源：

Journal of Food Science and Technology | 2017年 / 54卷 / 10期

关键词：

Biotechnological treatments; Fermentation; Germination; Physicochemical properties; Sorghum;

D O I：

10.1007/s13197-017-2781-7

中图分类号：

学科分类号：

摘要：

The combined effects of grain germination and of subsequent fermentation on the physicochemical properties of sorghum flour were investigated by studying the structural changes occurring in the starch and protein fractions and by assessing their effects on physical properties of the resulting materials most relevant to end use. The sequential treatments were more effective than either individual treatment in the modification of starch-related properties, whereas modification of the protein components only occurs in the fermentation step, almost regardless of a previous germination step. The resulting profile of physicochemical traits offers several hints as for the suitability of flour from treated sorghum as an ingredient for various types of gluten-free food products, and provides a basis for expanding the use of processed sorghum in applications other than traditional African foods. © 2017, Association of Food Scientists & Technologists (India).

引用

页码：3307 / 3313

页数：6

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