%0 Journal Article
%T Parboiling of sorghum grains as a strategy to improve endosperm yield and mineral content of refined flours
%A Mar赤a Gimena Gal芍n
%A SR Drago
%J Food Science and Technology International
%@ 1532-1738
%D 2019
%R 10.1177/1082013218794593
%X The aims were (i) to optimize the parboiling/decorticating process by assessing the effects of parboiling soaking temperature (60每80ˋ⊥) and pearling time (4每6ˋmin and 5.5每9.5ˋmin for red and white sorghum) on endosperm yield and ash content, to obtain pregelatinized refined flours from parboiling sorghum (RF-PS) and (ii) to evaluate the final content of selected nutrients in RF-PS obtained in these optimal conditions. Endosperm yield decreased with the increase of pearling time, and a maximum around 70ˋ⊥ soaking temperature was observed. Ash content decreased with increasing soaking temperature and pearling time. The optimal conditions of soaking temperature每pearling time were 73.3ˋ⊥每4.8ˋmin for red sorghum and 67.9ˋ⊥每8.6ˋmin for white sorghum, considering maximum endosperm yield and ash content lower than 0.65ˋg/100ˋg. In RF-PS obtained under optimal conditions, protein, lipid, Cu, and free polyphenols were higher in red sorghum than white sorghum (10.16ˋ㊣ˋ0.62 vs. 9.42ˋ㊣ˋ0.61ˋg/100ˋg, 0.89ˋ㊣ˋ0.16 vs. 0.62ˋ㊣ˋ0.11ˋg/100ˋg, 2.08ˋ㊣ˋ0.21 vs. 1.88ˋ㊣ˋ0.20ˋmg/kg, 79.51ˋ㊣ˋ14.51 vs. 63.82ˋ㊣ˋ4.33ˋmg/100ˋg). Fe, Zn, Ca, and Na were higher in white sorghum than red sorghum (20.61ˋ㊣ˋ2.92 vs. 17.56ˋ㊣ˋ0.98ˋmg/kg, 11.94ˋ㊣ˋ0.84 vs. 9.58ˋ㊣ˋ1.65ˋmg/kg, 87.45ˋ㊣ˋ12.91 vs. 75.31ˋ㊣ˋ12.57ˋmg/kg, 129.62ˋ㊣ˋ9.03 vs. 102.69ˋ㊣ˋ28.34ˋmg/kg). No difference was observed in the contents of ash, Mg, and K. It was possible to improve endosperm yield using a parboiling process prior to decortication. In addition, this process contributes to increase the mineral content in RF-PS
%K Parboiled sorghum
%K soaking temperature
%K pearling time
%K ash content
%U https://journals.sagepub.com/doi/full/10.1177/1082013218794593