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dc.contributor.author
Galan, Maria Gimena
dc.contributor.author
Llopart, Emilce Elina
dc.contributor.author
Drago, Silvina Rosa
dc.date.available
2018-09-07T15:03:25Z
dc.date.issued
2018-04
dc.identifier.citation
Galan, Maria Gimena; Llopart, Emilce Elina; Drago, Silvina Rosa; Losses of nutrients and anti-nutrients in red and white sorghum cultivars after decorticating in optimised conditions; Taylor & Francis Ltd; International Journal of Food Sciences and Nutrition; 69; 3; 4-2018; 283-290
dc.identifier.issn
0963-7486
dc.identifier.uri
http://hdl.handle.net/11336/58689
dc.description.abstract
The aims were to optimise pearling process of red and white sorghum by assessing the effects of pearling time and grain moisture on endosperm yield and flour ash content and to assess nutrient and anti-nutrient losses produced by pearling different cultivars in optimised conditions. Both variables significantly affected both responses. Losses of ashes (58%), proteins (9.5%), lipids (54.5%), Na (37%), Mg (48.5%) and phenolic compounds (43%) were similar among red and white hybrids. However, losses of P (30% vs. 51%), phytic acid (47% vs. 66%), Fe (22% vs. 55%), Zn (32% vs. 62%), Ca (60% vs. 66%), K (46% vs. 61%) and Cu (51% vs. 71%) were lower for red than white sorghum due to different degree of extraction and distribution of components in the grain. Optimised pearling conditions were extrapolated to other hybrids, indicating these criteria could be applied at industrial level to obtain refined flours with proper quality and good endosperm yields.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Taylor & Francis Ltd
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Decorticating
dc.subject
Losses of Nutrients
dc.subject
Pearling
dc.subject
Refined Flours
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Sorghum
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Losses of nutrients and anti-nutrients in red and white sorghum cultivars after decorticating in optimised conditions
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-09-06T18:43:49Z
dc.journal.volume
69
dc.journal.number
3
dc.journal.pagination
283-290
dc.journal.pais
Reino Unido
dc.journal.ciudad
Londres
dc.description.fil
Fil: Galan, Maria Gimena. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina
dc.description.fil
Fil: Llopart, Emilce Elina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina
dc.description.fil
Fil: Drago, Silvina Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina
dc.journal.title
International Journal of Food Sciences and Nutrition
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://dx.doi.org/10.1080/09637486.2017.1353956
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/full/10.1080/09637486.2017.1353956
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