Nutritional and Rheological Properties of Sorghum

Kulamarva, Arun; Sosle, Venkatesh; Raghavan, G.S.V.

doi:10.1080/10942910802252148

Cited by 91 publications

(69 citation statements)

References 57 publications

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“…[14][15][16] The texture profile analysis (TPA) has been used for the textural evaluation of a wide range of food and vegetables. [17][18][19][20] Textural properties of whole berry depend on different characteristics like cell-wall composition, cell structure, and pulp turgescence, and, therefore, this mechanical test can be useful to follow grape ripening. [21] A complete texture evaluation may be difficult due to the numerous parameters involved.…”

Section: Introductionmentioning

confidence: 99%

Instrumental Texture Analysis Parameters as Winegrapes Varietal Markers and Ripeness Predictors

Segade¹,

Orriols²,

Giacosa

et al. 2011

International Journal of Food Properties

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The texture parameters of three red grape varieties (Mencía, Brancellao, and Merenzao) cultivated in Galician vineyards (North-West Spain) were determined. Different ripening stages (A: 176 ± 8 g/l reducing sugars; B: 193 ± 8 g/l reducing sugars; C: 210 ± 8 g/l reducing sugars; D: 227 ± 8 g/l reducing sugars) were also considered. Principal component analysis was performed for a better understanding of the differences found among grapes according to variety and ripening stage based on the skin and berry texture parameters. The parameters differentiating varieties were the skin break force and energy measured on the lateral side, whereas ripening stages can be classified on the basis of berry cohesiveness. The hardest berry skin was associated with the Merenzao variety with skin break force values comprised between 0.752-0.811 N and skin break energy between 0.715-0.790 mJ for A and B ripening stages, respectively. Instead, Brancellao variety presented the softest skin with skin break force values ranging from 0.521 to 0.562 N and skin break energy from 0.407 to 0.475 mJ for A and B ripening stages, respectively. Ripeness grade increased with the berry cohesiveness for all the varieties studied.

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Section: Introductionmentioning

confidence: 99%

Instrumental Texture Analysis Parameters as Winegrapes Varietal Markers and Ripeness Predictors

Segade¹,

Orriols²,

Giacosa

et al. 2011

International Journal of Food Properties

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“…The major byproducts of dry millings of maize includes flour, meal and grits which can be used in various culinary preparations like upama, idli, dosa, roti (unleavened flat bread), porridge as well as sweet and savoury dishes either alone or with other cereal and pulse combinations. Quality protein maize has got better potential for roti making owing to its high protein digestibility (78.5 %) compared to sorghum (70 %) (Kulamarva et al 2009). Keeping quality of flour for long term use is utmost important to prevent hazards like mould, bacteria, oxidative rancidity, and changes in functional as well as sensory properties during storage.…”

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confidence: 99%

Storage influence on the functional, sensory and keeping quality of quality protein maize flour

et al. 2012

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Apart from nutritional values functional and sensory properties affect the behavior of food system and its acceptability for consumption during storage. Hence keeping quality of maize flour (HQPM-7) with and without lime treatment(control) was studied in terms of functional (bulk density, pH, swelling capacity, water and oil absorption capacity, least gelation concentration, peroxide value), sensory (appearance, color, taste, texture, mouth feel and overall acceptability) and rolling parameters (water absorption by flour, rolling quality, diameter after baking ) for a period of 6 months under room temperature (25±5°C) in two types of packages viz, LDPE cover (P) and plastic box (B). Physical parameters such as length, breadth and thickness (11.26-10.52 mm, 9.67-9.14 mm, & 4.72-3.95 mm) were reduced in lime treated grains compared to control. Significant increase (p≤0.05) in ash content of lime treated flour (1.67±0.01 g) was observed compared to control (1.5± 0.02 g). Calcium content of lime treated maize flour increased significantly (p≤0.05) from 48 to 136 mg. There is a significant reduction in functional properties of flour after 3 and 2 months irrespective in polyethylene cover and plastic box. The properties like rolling quality, diameter after baking and water uptake by the flour were reduced significantly (p≤0.05) after 4 months of storage in treated and after 1 month in control samples. Sensory scores of roti (dry pan cake) decreased significantly after 3 months of storage with an overall acceptability score of 4.0 and 3.4. In control samples mean taste (3.6), mouth feel (3.8) as well as OAA scores (3.8) decreased after second month. Hence lime treated maize flour with added nutritional benefits is suitable for making rotis of good palatability and can be stored in LDPE covers up to 3 months.Keywords Quality Protein Maize . Rolling quality . Water uptake . Functional qualities . Shelf life . Peroxide value Maize (Zea mays L.) is the third important food crop after rice and wheat, and is a good source of carbohydrates, proteins, fats and some of the important vitamins and minerals. It contributes to various end uses such as poultry feed (51 %), human food (23 %), animal feed (12 %), starch (12 %) and 1 % each for brewery and seed (Parihar et al.

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“…[25] It was reported that beer is a good source of silicon compared with seafood and cereal products. [26] …”

Section: Nutritional Highlightsmentioning

confidence: 97%

Health-Related Aspects of Beer: A Review

Sohrabvandi

Mortazavian

Rezaei

2012

International Journal of Food Properties

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Beer is consumed worldwide and is a universally popular beverage. This is due to its sensory, nutritional, and medicinal properties. Surveys have shown that light to moderate consumption of alcoholic beverages (including beer) with relatively low alcohol contents can provide various favorable impacts on humans' health, including nutritional benefits, anti-mutagenic and anti-carcinogenic effects, reduction of cardiovascular disease (cardioprotective effect), hypolipidemic effect, immune system stimulation, anti-osteoporosis effect, and reducing risk of dementia. On the contrary, consumption of these beverages in excessive amounts results in some heath disorders, such as allergy induction, increase in the plasma concentration of uric acid, mutation and cancer induction, increase in the risk of dementia, obesity, and some social misbehaviors. Health-related aspects of beer (both positive and negative impacts) have been comprehensively reviewed in this article.

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Nutritional and Rheological Properties of Sorghum

Cited by 91 publications

References 57 publications

Instrumental Texture Analysis Parameters as Winegrapes Varietal Markers and Ripeness Predictors

Instrumental Texture Analysis Parameters as Winegrapes Varietal Markers and Ripeness Predictors

Storage influence on the functional, sensory and keeping quality of quality protein maize flour

Health-Related Aspects of Beer: A Review

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