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dc.contributor.author
Acquisgrana, María del Rosario
dc.contributor.author
Gómez Pamies, Laura Cecilia
dc.contributor.author
Benitez, Elisa Ines
dc.date.available
2022-04-08T16:40:04Z
dc.date.issued
2019-10
dc.identifier.citation
Acquisgrana, María del Rosario; Gómez Pamies, Laura Cecilia; Benitez, Elisa Ines; Hydrothermal Treatment to Remove Tannins in Wholegrains Sorghum, Milled Grains and Flour; Scholink; Food Science and Nutrition Studies; 3; 4; 10-2019; 1-11
dc.identifier.issn
2573-1661
dc.identifier.uri
http://hdl.handle.net/11336/154778
dc.description.abstract
Pigmented sorghum with high content of tannins were studied in this work. Tannins bind to proteins and reduce their availability. A hydrothermal treatment was carried out to reduce tannins. A control sample of non-pigmented pericarp variety was used. After the treatment, grains were milled, and a part was separated for wholegrain flour elaboration. Several determinations were done after treatment: tannins (T), total antioxidant capacity (TAC) and total polyphenols (TPP) content. TPP and TAC in wholegrain pigmented sorghum were 3.9 to 12.3 and 2.3 to 3.5 times higher than those of non-pigmented sorghum, respectively. In all sorghum varieties the extractions of TPP decreased with milling. TAC in flour increased 3.3 times the initial value for non-pigmented sorghum, whereas for the other sorghum samples it increased slightly from 1.1 to 1.3 times the initial value. In flours there was a noticeable reduction in T, with respect to the wholegrain. It was possible to conclude that the hydrothermal treatment allowed lower levels of tannins than those established in the Codex for both wholegrain sorghum and flour. This reduction makes it possible to obtain flour which may be suitable for food processing and the recovery of tannins for other uses.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Scholink
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by/2.5/ar/
dc.subject
STEEPING
dc.subject
ANNEALING
dc.subject
MILLING
dc.subject
TANNIN
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Hydrothermal Treatment to Remove Tannins in Wholegrains Sorghum, Milled Grains and Flour
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-11-30T14:16:04Z
dc.identifier.eissn
2573-167X
dc.journal.volume
3
dc.journal.number
4
dc.journal.pagination
1-11
dc.journal.pais
Estados Unidos
dc.journal.ciudad
Los Angeles
dc.description.fil
Fil: Acquisgrana, María del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Departamento de Ingeniería Química. Laboratorio de Química Teórica y Experimental; Argentina
dc.description.fil
Fil: Gómez Pamies, Laura Cecilia. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Departamento de Ingeniería Química. Laboratorio de Química Teórica y Experimental; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Benitez, Elisa Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Departamento de Ingeniería Química. Laboratorio de Química Teórica y Experimental; Argentina
dc.journal.title
Food Science and Nutrition Studies
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.scholink.org/ojs/index.php/fsns/article/view/2386
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.22158/fsns.v3n4p122
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