Effect of fermentation on the functional properties of sorghum flour
Sorghum flour was fermented by the traditional Sudanese method of fermentation for 24 h, taking samples every 8 h, and selected functional properties were studied. Results showed that fermentation increased the protein solubility of sorghum flour in the acidic range (pH 2–4). Fermented sorghum flour...
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| Veröffentlicht in: | Food chemistry 2005-08, Vol.92 (1), p.1-5 |
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| creator | Elkhalifa, Abd Elmoneim O. Schiffler, B. Bernhardt, R. |
| description | Sorghum flour was fermented by the traditional Sudanese method of fermentation for 24 h, taking samples every 8 h, and selected functional properties were studied. Results showed that fermentation increased the protein solubility of sorghum flour in the acidic range (pH 2–4). Fermented sorghum flour had a least gelation concentration of 6% after 16 h of fermentation, while it was 18% for unfermented sorghum. Fermentation also increased oil-binding capacity, emulsifying capacity and emulsifying stability, while it decreased the water-binding capacity. Sorghum flour, fermented or unfermented, showed no foam capacity. |
| doi_str_mv | 10.1016/j.foodchem.2004.05.058 |
| format | Article |
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Results showed that fermentation increased the protein solubility of sorghum flour in the acidic range (pH 2–4). Fermented sorghum flour had a least gelation concentration of 6% after 16 h of fermentation, while it was 18% for unfermented sorghum. Fermentation also increased oil-binding capacity, emulsifying capacity and emulsifying stability, while it decreased the water-binding capacity. Sorghum flour, fermented or unfermented, showed no foam capacity.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2004.05.058</identifier><identifier>CODEN: FOCHDJ</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>binding capacity ; Biological and medical sciences ; Cereal and baking product industries ; emulsifying properties ; emulsions ; Fermentation ; flour ; foaming capacity ; Food industries ; food processing ; food quality ; Functional properties ; Fundamental and applied biological sciences. 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Results showed that fermentation increased the protein solubility of sorghum flour in the acidic range (pH 2–4). Fermented sorghum flour had a least gelation concentration of 6% after 16 h of fermentation, while it was 18% for unfermented sorghum. Fermentation also increased oil-binding capacity, emulsifying capacity and emulsifying stability, while it decreased the water-binding capacity. Sorghum flour, fermented or unfermented, showed no foam capacity.</description><subject>binding capacity</subject><subject>Biological and medical sciences</subject><subject>Cereal and baking product industries</subject><subject>emulsifying properties</subject><subject>emulsions</subject><subject>Fermentation</subject><subject>flour</subject><subject>foaming capacity</subject><subject>Food industries</subject><subject>food processing</subject><subject>food quality</subject><subject>Functional properties</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>gelation</subject><subject>grain sorghum</subject><subject>plant fats and oils</subject><subject>plant proteins</subject><subject>solubility</subject><subject>Sorghum</subject><subject>Sorghum flour</subject><subject>water binding capacity</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><recordid>eNqFkMFq3DAQhkVJoNukr9D60ty8Hcm2LN0aNmlaCPSQ5Cy08syuFtvaSnYgb1-ZTegx8MMg-Gb08zH2hcOaA5ffD2sKoXN7HNYCoF5Dk6M-sBVXbVW20IoztoIKVKl4LT-yTykdAEAAVyt2c0uEbioCFYRxwHGykw9jkTPtsaB5dMvb9sUxhiPGyWNa4BTibj8PBfVhjpfsnGyf8PPrvGBPP28fN7_K-z93vzfX96WrZTWVFqFChKZ1mngjSDopOpC54Xbb1Vq01G23JK1uuFOysa3DVhAnq7XrWiWqC3Z1upu7_J0xTWbwyWHf2xHDnAzXdaMVLKA8gS6GlCKSOUY_2PhiOJhFmjmYN2lmkWagyVF58dvrDzY521O0o_Pp_7Zsco0KMvf1xJENxu5iZp4estEKQOu6FnUmfpwIzEKePUaTnMfRYedjFm664N8r8w9VGo_w</recordid><startdate>20050801</startdate><enddate>20050801</enddate><creator>Elkhalifa, Abd Elmoneim O.</creator><creator>Schiffler, B.</creator><creator>Bernhardt, R.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20050801</creationdate><title>Effect of fermentation on the functional properties of sorghum flour</title><author>Elkhalifa, Abd Elmoneim O. ; Schiffler, B. ; Bernhardt, R.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c463t-ae03ee057c9f152f6c62d06707bbd4927fdbbf6a951c865a7ce72f1fa99cd7823</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>binding capacity</topic><topic>Biological and medical sciences</topic><topic>Cereal and baking product industries</topic><topic>emulsifying properties</topic><topic>emulsions</topic><topic>Fermentation</topic><topic>flour</topic><topic>foaming capacity</topic><topic>Food industries</topic><topic>food processing</topic><topic>food quality</topic><topic>Functional properties</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>gelation</topic><topic>grain sorghum</topic><topic>plant fats and oils</topic><topic>plant proteins</topic><topic>solubility</topic><topic>Sorghum</topic><topic>Sorghum flour</topic><topic>water binding capacity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Elkhalifa, Abd Elmoneim O.</creatorcontrib><creatorcontrib>Schiffler, B.</creatorcontrib><creatorcontrib>Bernhardt, R.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Elkhalifa, Abd Elmoneim O.</au><au>Schiffler, B.</au><au>Bernhardt, R.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of fermentation on the functional properties of sorghum flour</atitle><jtitle>Food chemistry</jtitle><date>2005-08-01</date><risdate>2005</risdate><volume>92</volume><issue>1</issue><spage>1</spage><epage>5</epage><pages>1-5</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><coden>FOCHDJ</coden><abstract>Sorghum flour was fermented by the traditional Sudanese method of fermentation for 24 h, taking samples every 8 h, and selected functional properties were studied. Results showed that fermentation increased the protein solubility of sorghum flour in the acidic range (pH 2–4). Fermented sorghum flour had a least gelation concentration of 6% after 16 h of fermentation, while it was 18% for unfermented sorghum. Fermentation also increased oil-binding capacity, emulsifying capacity and emulsifying stability, while it decreased the water-binding capacity. Sorghum flour, fermented or unfermented, showed no foam capacity.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.foodchem.2004.05.058</doi><tpages>5</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0308-8146 |
| ispartof | Food chemistry, 2005-08, Vol.92 (1), p.1-5 |
| issn | 0308-8146 1873-7072 |
| language | eng |
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| source | ScienceDirect Journals (5 years ago - present) |
| subjects | binding capacity Biological and medical sciences Cereal and baking product industries emulsifying properties emulsions Fermentation flour foaming capacity Food industries food processing food quality Functional properties Fundamental and applied biological sciences. Psychology gelation grain sorghum plant fats and oils plant proteins solubility Sorghum Sorghum flour water binding capacity |
| title | Effect of fermentation on the functional properties of sorghum flour |
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