Parboiled sorghum: Development of a novel decorticated product

Young, Ralph H.; Haïdara, Mahamane; Rooney, L. W.; Waniska, Ralph D.

doi:10.1016/s0733-5210(09)80172-0

Cited by 23 publications

(13 citation statements)

References 3 publications

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“…In the process, the air spaces and the minute voids in the endosperm disappear and reduce the amount of light scattering at the interstitial spaces thereby giving glassy and translucent look for the decorticated millet. Similar results have been observed in rice and sorghum (Bhattacharya & Ali, 1985;Young, Haridara, Rooney, & Waniska, 1990).…”

Section: Resultssupporting

confidence: 86%

Preparation and functional properties of decorticated finger millet (Eleusine coracana)

Shobana

Malleshi

2007

Journal of Food Engineering

123

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Section: Resultssupporting

confidence: 86%

Preparation and functional properties of decorticated finger millet (Eleusine coracana)

Shobana

Malleshi

2007

Journal of Food Engineering

123

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“…White grain sorghum is an interesting crop for the southern regions of the EU. High quality human food products can be made from sorghum flour Á products such as breads (Satin 1988;Cauvain 1998;Schober et al 2005), parboiled sorghum (Young et al 1990), sorghum tortillas (Choto et al 1985), snack foods (Serna-Saldivar et al 1988), cookies (Badi & Hoseney 1976;Morad et al 1984) and flatbreads PH, plant height; PL, panicle length; LPE, length of peduncle exertion; PYLD, panicle yield; PF, number of fertile panicle; PI, number of infertile panicle; GYP, grain yield per panicle; GYLD, grain yield; EME, number of days from sowing to seedling emergence; FLO, number of days from sowing to 50% of flowering plant; GFP, grain filling period. Note: Least significant difference (LSD) test was used for comparing the means at 0.05% probability level.…”

Section: Discussionmentioning

confidence: 99%

Yield and morpho-agronomical evaluation of food-grade white sorghum hybrids grown in Southern Italy

Pontieri

Vita

Boffa

et al. 2012

Journal of Plant Interactions

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Grain sorghum [Sorghum bicolor (L.) Moench] is a gluten-free grain that is gaining attention as a food crop that can be used in the management of celiac disease. At present, sorghum is widely grown in many semiarid regions of the world. New food-grade sorghum cultivars are of particular interest in Mediterranean countries due to improved quality characteristics and gluten-free status of the grains. Until now very few studies have examined the grain yield (GYLD) and agronomic performance characteristics of food-grade sorghum hybrids in Italy. A 2 year study was conducted to evaluate the agronomic performance of eight food-grade sorghum hybrids representing different maturity classes in trials conducted in Southern Italy. The results showed wide variation in adaptation of these hybrids as measured by differences in GYLD (2.35Á8.50 t ha(1 ) and other phenomorphological characteristics. Of particular interest was the fact that many of the early-flowering hybrids (e.g. SP-X303) performed better than the later-flowering hybrids (e.g. ArchX-02). These results demonstrated that flowering time of hybrid and crop cycle length are important factors to consider in selecting cultivars for production in the Mediterranean region.

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“…During cooling and drying of parboiled rice, recrystallization of the gelatinized starch into the A‐type or B‐type crystalline patterns can occur. Studies with sorghum reported increases in the gelatinization and starch crystallinity after soaking and parboiling (Young, Haidara, Rooney, & Waniska, ).…”

Section: Effects Of Parboilingmentioning

confidence: 99%

Effects of parboiling and other hydrothermal treatments on the physical, functional, and nutritional properties of rice and other cereals

2018

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Background and objectives: Parboiling is a hydrothermal treatment, rarely used in cereals other than rice, which consists in three sequential steps: grain conditioning or soaking, cooking, and drying. The aim of this process was to partially gelatinize the starch to seal fissures/cracks and therefore improve milling yield. This review aims to discuss the reported effects of parboiling and similar hydrothermal treatments on the physicochemical, nutritional, processing, and storage properties of rice but mostly of other cereals. Findings: Independently of the type of cereal, parboiling leads to changes in physicochemical, nutritional, and technological properties. However, the standardization and commercial scaling of these processes have been limited. Conclusions: The parboiling effect varies according to the grain intrinsic properties and the processing conditions. Some cereals behave similar to rice, but others are affected oppositely. Further research is needed to better understand the effects of parboiling and hydrothermal treatments in cereal grains, and for the development of a standardized methodology for hydrothermally treating grains. Significance and novelty: The understanding of the effects and the proper implementation of these hydrothermal treatments in corn could lead to significant enhancements in grains properties that could play a key role to solve hunger, malnutrition, and related food security problems. Cereal Chemistry. 2018;95:79-91. wileyonlinelibrary.com/journal/cche © 2017 AACC International | 79 How to cite this article: Rocha-Villarreal V, Serna-Saldivar SO, Garc ıa-Lara S. Effects of parboiling and other hydrothermal treatments on the physical, functional, and nutritional properties of rice and other cereals. Cereal Chem. 2018;95:79-91. https://doi.

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Parboiled sorghum: Development of a novel decorticated product

Cited by 23 publications

References 3 publications

Preparation and functional properties of decorticated finger millet (Eleusine coracana)

Preparation and functional properties of decorticated finger millet (Eleusine coracana)

Yield and morpho-agronomical evaluation of food-grade white sorghum hybrids grown in Southern Italy

Effects of parboiling and other hydrothermal treatments on the physical, functional, and nutritional properties of rice and other cereals

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