Qualitative and Quantitative Analysis of Sorghum Grain Composition Including Protein and Tannins Using ATR-FTIR Spectroscopy

Lin, Haijing; Bean, Scott R.; Tilley, Michael; Peiris, Kamaranga H. S.; Brabec, Daniel

doi:10.1007/s12161-020-01874-5

Cited by 33 publications

(22 citation statements)

References 40 publications

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“…observed two main absorption bands, amide I and amide II, at approximately 1660 𝑐𝑚 −1 and 1550 𝑐𝑚 −1 , respectively. The amide I peak centered around 1652 𝑐𝑚 −1 in Figure2was similar to the findings ofLin et al (2021) andNawrocka et al (2018). The FTIR data revealed differences in amide I and amide II peak intensities of extracted protein and gluten.…”

supporting

confidence: 75%

Physical Properties of Protein Extract Powder From Stale Bread and Evaluation of Its Use in Wheat Bread Containing Chickpea Flour

ŞİŞMAN

YAĞCI

Ermiş

2021

Gıda

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In this study, it was aimed to investigate the physical properties of protein extract powder from stale bread and its potential use in chickpea flour added wheat bread formulations. Chickpea flour was added into wheat flour at a 2:3 ratio, and the protein extract at 6.5 % and 13 % of total flour mix (w/w). The moisture content and water activity of the powdered protein extract were 5.55% and 0.58, respectively. The bulk density and tapped density were 830 kg.m -3 and 910 kg.m -3 , respectively. Hausner ratio was measured as 1.10, which indicates free-flowing property. Increasing the addition of protein extract from 6.5% to 13% resulted in increased loaf volume from around 283 mL to 307 mL per loaf.

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supporting

confidence: 75%

Physical Properties of Protein Extract Powder From Stale Bread and Evaluation of Its Use in Wheat Bread Containing Chickpea Flour

ŞİŞMAN

YAĞCI

Ermiş

2021

Gıda

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“…It is also observed that the formation or degradation of native chemical compounds was less at the mild heattreatment process. Sharanagat et al (2019), Dhua et al (2021), and Arora et al (2021) found a similar kind of effect in functional groups during roasting of sorghum, wheat, and black rice, respectively.As per literature, the secondary structure of protein comprises β-sheet (1610-1640 cm −1 ), random coil (1640-1650 cm −1 ), α-helix (1650-1658 cm −1 ), and β-turn (1660-1700 cm −1 ), respectively(Lin et al, 2021). As per Figure1b, the control sample contains the highest percentage of β-sheet structure (40%) and α-helix structure (19.39%).…”

mentioning

confidence: 74%

Microwave roasting induced structural, morphological, antioxidant, and functional attributes of Quinoa ( Chenopodium quinoa Willd)

Kheto

Joseph

Islam

et al. 2022

Food Processing Preservation

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“…The FTIR predictions on protein content significantly correlate with the results of the nitrogen combustion method (Lin et al, 2020). In contrast to conventional methods, the effect of pretreatments and processing steps on proteins can be analyzed by FTIR.…”

Section: Ftirmentioning

confidence: 78%

“…However, attenuated total reflection (ATR) FTIR determines protein, starch, lipids, and acid contents from a single spectrum. Tannin is the most researched phenolic compound in sorghum and FTIR has been used to identify the sorghum cultivars with and without tannin by analyzing the bran (Lin et al, 2020). Usually, tannin is analyzed using sorghum flour, and the ATR FTIR method is a nondestructive mechanism where the degradation of grains is not required.…”

Section: Ftirmentioning

confidence: 99%

Potential food applications of sorghum (Sorghum bicolor) and rapid screening methods of nutritional traits by spectroscopic platforms

Thilakarathna

Madhusankha

Navaratne

2021

Journal of Food Science

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Sorghum is a drought-resistant crop widely spread in tropical regions of the American, African, and Asian continents. Sorghum flour is considered the main alternative for wheat flour, and it exhibits gluten-free nature. Generally, conventional wet chemical methods are used to analyze the nutritional profile of sorghum. Since many sorghum plants are available in breeding grounds, the application of conventional methods has limitations due to high cost and time consumption. Therefore, rapid screening protocols have been introduced as nondestructive alternatives. The current review highlights novel and portable devices that can be used to analyze the nutritional composition, color parameters, and pest resistance. Sorghum is often a traditional food item with minimal processing, and the review elaborates on emerging food applications and feasible food product developments from sorghum. The demand for gluten-free products has been rapidly increasing in developed countries. In order to develop food products according to market requirements, it is necessary to screen high-quality sorghum plants. Rapid analysis techniques effectively select the best sorghum types, and the novel tools have outperformed existing conventional methods.

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Qualitative and Quantitative Analysis of Sorghum Grain Composition Including Protein and Tannins Using ATR-FTIR Spectroscopy

Cited by 33 publications

References 40 publications

Physical Properties of Protein Extract Powder From Stale Bread and Evaluation of Its Use in Wheat Bread Containing Chickpea Flour

Physical Properties of Protein Extract Powder From Stale Bread and Evaluation of Its Use in Wheat Bread Containing Chickpea Flour

Microwave roasting induced structural, morphological, antioxidant, and functional attributes of Quinoa ( Chenopodium quinoa Willd)

Potential food applications of sorghum (Sorghum bicolor) and rapid screening methods of nutritional traits by spectroscopic platforms

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