RESUMEN
The absence of gluten proteins in sorghum allows for the production of baked goods that are suitable for celiacs. Previous studies have shown that the milling process affects the performance of sorghum flour in baked products, especially those that are gluten-free (GF). This study aimed to explore the effects of mill type (impact and roller) on flour properties and GF bread quality by assessing the technological quality, antioxidant activity, and mineral content of the bread. All particle populations of flour obtained via both millings presented a bimodal distribution, and the volume mean diameter (D 4,3) ranged from 431.6 µm to 561.6 µm. The partially refined milled flour obtained via polishing and impact milling produced bread with a soft crumb, fewer but larger alveoli in the crumb, and a structure that did not collapse during baking, showing the best performance in bread quality. In the in vitro bread digestibility assay, the total polyphenol content and antioxidant activity decreased during the digestion steps. High mineral (Cu, Fe, Mn, and Zn) contents were also found in a portion of the bread (120 g) made with whole sorghum flour; however, their potential bioavailability was reduced in the presence of a higher amount of bran.
RESUMEN
As the demand for gluten-free products increases, the use of sorghum flour becomes a good alternative. Sponge cakes are consumed worldwide and suitable for formulations that could replace wheat flour. One of the most influential parameters on sponge cake quality is the flour particle size. In this study, we obtained and characterized different flours by milling white and brown sorghum grains and evaluated the influence of flour characteristics on batter properties and gluten-free sponge cake quality. Flours were produced by pearling, milling and sifting; and were characterized for flour composition, particle size distribution, damaged starch and water absorption. The structure, density, and viscosity of the batters; and specific volume and crumb properties of the sponge cake were evaluated. The results showed that flour composition, and properties were modified by the milling processes. Pasting viscosity increased as the particle size of the flours was reduced. Brown or white sorghum flour with smaller particle size produced high density and viscosity batters with small and homogeneous air bubbles distribution. Independently of the sorghum variety used, smaller particle size flour leads to sponge cakes of high volume and low firmness. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s13197-021-05150-0.
RESUMEN
Sorghum is the fourth most important cereal produced in Argentina and the fifth worldwide. It has good agronomic characteristics and could be developed in arid areas, allowing a wide geographic distribution. Its starch content, higher than 70%, makes it possible to obtain a good yield of flours. Nutritionally, it should be noted that the grain does not have the protein fraction called prolamins, which makes it suitable for consumption by people with celiac disease. The multielemental composition constitutes an important indicator of the nutritional profile of the grains and allows, together with other parameters, to select the most suitable varieties for human consumption. In its determination, the preanalytical stage is decisive to obtain a reliable result. Organic samples are a challenge for sample introduction systems that use plasma-based techniques. As an alternative to conventional pretreatment with a microwave-assisted digestion (MWAD), a greener, quick, and simple treatment is proposed, using ultrasound-assisted extraction (UAE) in diluted acid media. The UAE method accelerates analysis times, improves performance and productivity, and was applied to sorghum samples cultivated in the province of La Pampa (Argentina). Microwave-induced plasma optical emission spectrometry (MIP OES) was employed for the determination of Cu, K, Mg, Mn, P, and Zn. The detection limits found ranged from 0.6 (Cu) to 89 (P) mg kg-1, and the precision expressed by the relative standard deviation (RSD) was ≤7.7% (Zn). For validation, a maize reference material (NCS ZC 73010) was evaluated. The principal component analysis revealed three different groupings related to the sorghum varieties' mineral profile.
RESUMEN
Sorghum is a major cereal crop with various agronomic advantages, contains health-promoting compounds and is gluten-free. There is a growing tendency to use sorghum in pasta and noodle formulations, which are among the most widely consumed products in the world, but its potential benefits in human diet are not being fully exploited. Here we review research carried out during the past few years on the use of sorghum as the main ingredient or as an additive in pasta and noodles, highlighting its properties and production technology. Pasta and noodles can be produced with 5 to 100% of sorghum at laboratory, pilot or industrial scale with suitable cooking and textural quality coupled with distinctive sensory attributes. Cooking loss shows minimum values of 0.85 and 1.9 g/100 g for pasta and noodles, respectively, and high water absorption (up to 345 g/100 g). The interesting nutritional profile of the products generally includes up to 45% resistant starch (RS) and phenolic compound content with high antioxidant activity. In addition, tannins decrease starch digestibility 15-20%, producing low glycemic index (GI) products (below 65). This is especially important for celiac people, offering them the alternative of gluten-free sorghum pasta and noodles.