Effect of fermentation on the functional properties of sorghum flour
2005; Elsevier BV; Volume: 92; Issue: 1 Linguagem: Inglês
10.1016/j.foodchem.2004.05.058
ISSN1873-7072
AutoresAbd Elmoneim O. Elkhalifa, Burkhard Schiffler, Rita Bernhardt,
Tópico(s)Food Chemistry and Fat Analysis
ResumoSorghum 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.
Referência(s)