Chemical composition and physical properties of sorghum flour prepared from different sorghum hybrids grown in Argentina

Autores
Palavecino, Pablo Martín; Penci, Maria Cecilia; Calderón-Domínguez, Georgina; Ribotta, Pablo Daniel
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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 through roller dry milling from 20 commercial hybrids grown in Argentina with the average chemical composition of the samples being: 0.68% ash, 3.67% fat, 12.21% protein, 83.45% total carbohydrates, 79.77% starch (amylose 26.6%), and 34.9 mg of tannic acid per 100 g of flour. A high degree of variability among evaluated properties was found, particularly in the pasting properties peak viscosity (2809–5184 mPa/s), breakdown (1169–3170 mPa/s), and final viscosity (3030–4401 mPa/s) with onset temperature (To) and gelatinization enthalpy (ΔH) varying between 66.8 and 72.6°C, and 5.38 and 8.48 J/g, respectively. A principal component analysis demonstrated that the grain color did not influence the chemical composition of the flour. Cluster analysis permitted the separation of flour into three different groups with different thermal and physicochemical characteristics, and enabled the selection of hybrids. Thus, sorghum flour is a versatile ingredient and can be used in several food and non-food applications.
Fil: Palavecino, Pablo Martín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Penci, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Calderón-Domínguez, Georgina. Instituto Politécnico Nacional; México
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Materia
CHEMICAL COMPOSITION
PASTING PROPERTIES
SORGHUM FLOUR
THERMAL PROPERTIES
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/48964
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/48964
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Chemical composition and physical properties of sorghum flour prepared from different sorghum hybrids grown in ArgentinaPalavecino, Pablo MartínPenci, Maria CeciliaCalderón-Domínguez, GeorginaRibotta, Pablo DanielCHEMICAL COMPOSITIONPASTING PROPERTIESSORGHUM FLOURTHERMAL PROPERTIEShttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2This 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 through roller dry milling from 20 commercial hybrids grown in Argentina with the average chemical composition of the samples being: 0.68% ash, 3.67% fat, 12.21% protein, 83.45% total carbohydrates, 79.77% starch (amylose 26.6%), and 34.9 mg of tannic acid per 100 g of flour. A high degree of variability among evaluated properties was found, particularly in the pasting properties peak viscosity (2809–5184 mPa/s), breakdown (1169–3170 mPa/s), and final viscosity (3030–4401 mPa/s) with onset temperature (To) and gelatinization enthalpy (ΔH) varying between 66.8 and 72.6°C, and 5.38 and 8.48 J/g, respectively. A principal component analysis demonstrated that the grain color did not influence the chemical composition of the flour. Cluster analysis permitted the separation of flour into three different groups with different thermal and physicochemical characteristics, and enabled the selection of hybrids. Thus, sorghum flour is a versatile ingredient and can be used in several food and non-food applications.Fil: Palavecino, Pablo Martín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Penci, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Calderón-Domínguez, Georgina. Instituto Politécnico Nacional; MéxicoFil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaWiley VCH Verlag2016-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/48964Palavecino, Pablo Martín; Penci, Maria Cecilia; Calderón-Domínguez, Georgina; Ribotta, Pablo Daniel; Chemical composition and physical properties of sorghum flour prepared from different sorghum hybrids grown in Argentina; Wiley VCH Verlag; Starch/starke; 68; 11-12; 11-2016; 1055-10640038-90561521-379XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1002/star.201600111/fullinfo:eu-repo/semantics/altIdentifier/doi/10.1002/star.201600111info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:46:59Zoai:ri.conicet.gov.ar:11336/48964instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:46:59.484CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Chemical composition and physical properties of sorghum flour prepared from different sorghum hybrids grown in Argentina
title Chemical composition and physical properties of sorghum flour prepared from different sorghum hybrids grown in Argentina
spellingShingle Chemical composition and physical properties of sorghum flour prepared from different sorghum hybrids grown in Argentina
Palavecino, Pablo Martín
CHEMICAL COMPOSITION
PASTING PROPERTIES
SORGHUM FLOUR
THERMAL PROPERTIES
title_short Chemical composition and physical properties of sorghum flour prepared from different sorghum hybrids grown in Argentina
title_full Chemical composition and physical properties of sorghum flour prepared from different sorghum hybrids grown in Argentina
title_fullStr Chemical composition and physical properties of sorghum flour prepared from different sorghum hybrids grown in Argentina
title_full_unstemmed Chemical composition and physical properties of sorghum flour prepared from different sorghum hybrids grown in Argentina
title_sort Chemical composition and physical properties of sorghum flour prepared from different sorghum hybrids grown in Argentina
dc.creator.none.fl_str_mv Palavecino, Pablo Martín
Penci, Maria Cecilia
Calderón-Domínguez, Georgina
Ribotta, Pablo Daniel
author Palavecino, Pablo Martín
author_facet Palavecino, Pablo Martín
Penci, Maria Cecilia
Calderón-Domínguez, Georgina
Ribotta, Pablo Daniel
author_role author
author2 Penci, Maria Cecilia
Calderón-Domínguez, Georgina
Ribotta, Pablo Daniel
author2_role author
author
author
dc.subject.none.fl_str_mv CHEMICAL COMPOSITION
PASTING PROPERTIES
SORGHUM FLOUR
THERMAL PROPERTIES
topic CHEMICAL COMPOSITION
PASTING PROPERTIES
SORGHUM FLOUR
THERMAL PROPERTIES
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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 through roller dry milling from 20 commercial hybrids grown in Argentina with the average chemical composition of the samples being: 0.68% ash, 3.67% fat, 12.21% protein, 83.45% total carbohydrates, 79.77% starch (amylose 26.6%), and 34.9 mg of tannic acid per 100 g of flour. A high degree of variability among evaluated properties was found, particularly in the pasting properties peak viscosity (2809–5184 mPa/s), breakdown (1169–3170 mPa/s), and final viscosity (3030–4401 mPa/s) with onset temperature (To) and gelatinization enthalpy (ΔH) varying between 66.8 and 72.6°C, and 5.38 and 8.48 J/g, respectively. A principal component analysis demonstrated that the grain color did not influence the chemical composition of the flour. Cluster analysis permitted the separation of flour into three different groups with different thermal and physicochemical characteristics, and enabled the selection of hybrids. Thus, sorghum flour is a versatile ingredient and can be used in several food and non-food applications.
Fil: Palavecino, Pablo Martín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Penci, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Calderón-Domínguez, Georgina. Instituto Politécnico Nacional; México
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
description 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 through roller dry milling from 20 commercial hybrids grown in Argentina with the average chemical composition of the samples being: 0.68% ash, 3.67% fat, 12.21% protein, 83.45% total carbohydrates, 79.77% starch (amylose 26.6%), and 34.9 mg of tannic acid per 100 g of flour. A high degree of variability among evaluated properties was found, particularly in the pasting properties peak viscosity (2809–5184 mPa/s), breakdown (1169–3170 mPa/s), and final viscosity (3030–4401 mPa/s) with onset temperature (To) and gelatinization enthalpy (ΔH) varying between 66.8 and 72.6°C, and 5.38 and 8.48 J/g, respectively. A principal component analysis demonstrated that the grain color did not influence the chemical composition of the flour. Cluster analysis permitted the separation of flour into three different groups with different thermal and physicochemical characteristics, and enabled the selection of hybrids. Thus, sorghum flour is a versatile ingredient and can be used in several food and non-food applications.
publishDate 2016
dc.date.none.fl_str_mv 2016-11
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/48964
Palavecino, Pablo Martín; Penci, Maria Cecilia; Calderón-Domínguez, Georgina; Ribotta, Pablo Daniel; Chemical composition and physical properties of sorghum flour prepared from different sorghum hybrids grown in Argentina; Wiley VCH Verlag; Starch/starke; 68; 11-12; 11-2016; 1055-1064
0038-9056
1521-379X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/48964
identifier_str_mv Palavecino, Pablo Martín; Penci, Maria Cecilia; Calderón-Domínguez, Georgina; Ribotta, Pablo Daniel; Chemical composition and physical properties of sorghum flour prepared from different sorghum hybrids grown in Argentina; Wiley VCH Verlag; Starch/starke; 68; 11-12; 11-2016; 1055-1064
0038-9056
1521-379X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1002/star.201600111/full
info:eu-repo/semantics/altIdentifier/doi/10.1002/star.201600111
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley VCH Verlag
publisher.none.fl_str_mv Wiley VCH Verlag
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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