Characterization of flour made from Philippine-grown sorghum (Sorghum bicolor L. Moench) using different pre-processing treatments

Adona C. E., . and Peñarubia O. R., . and Castante R. B., . and Tobias J. R., . and Castro I. J. L., . Characterization of flour made from Philippine-grown sorghum (Sorghum bicolor L. Moench) using different pre-processing treatments. pp. 2391-2398. ISSN 2231-7546

Data on sorghum (Sorghum bicolor L. Moench) flour production process and utilization in the Philippines is very few. The crop is mostly unknown in the country and is now being developed as a key item to address food security. In line with this the study aimed to characterize and determine the physicochemical microbial and sensorial properties of sorghum flour prepared using different production and pre-process treatments. The produced flours were categorized as follows: a) undehulled sorghum flour (USF) b) untempered-dehulled sorghum flour (UDSF) c) tempered-dehulled sorghum flour (TDSF) and d) boiled-dehulled sorghum flour (BDSF). Chemical analyses showed that only BDSF have met the standard set by Codex Standard for Sorghum Flour (Codex 173-1989). Other flours failed to meet the minimum protein content of 8.5. Color analysis of the flours revealed that TDSF has the lightest color (L value of 88.61) followed by UDSF BDSF and USF respectively. The color of the flour has an impact on sensory perception and was observed that the darker the flour the more it becomes undesirable. Microbiological analyses showed that BDSF was the most desirable flour due to minimal microbial load.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/25%20(06)%202018/(22).p...

Abstract

Data on sorghum (Sorghum bicolor L. Moench) flour production process and utilization in the Philippines is very few. The crop is mostly unknown in the country and is now being developed as a key item to address food security. In line with this the study aimed to characterize and determine the physicochemical microbial and sensorial properties of sorghum flour prepared using different production and pre-process treatments. The produced flours were categorized as follows: a) undehulled sorghum flour (USF) b) untempered-dehulled sorghum flour (UDSF) c) tempered-dehulled sorghum flour (TDSF) and d) boiled-dehulled sorghum flour (BDSF). Chemical analyses showed that only BDSF have met the standard set by Codex Standard for Sorghum Flour (Codex 173-1989). Other flours failed to meet the minimum protein content of 8.5. Color analysis of the flours revealed that TDSF has the lightest color (L value of 88.61) followed by UDSF BDSF and USF respectively. The color of the flour has an impact on sensory perception and was observed that the darker the flour the more it becomes undesirable. Microbiological analyses showed that BDSF was the most desirable flour due to minimal microbial load.

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Item Type:	Article
AGROVOC Term:	Sorghum bicolor
AGROVOC Term:	Flours
AGROVOC Term:	Processes
AGROVOC Term:	Production
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Microbial properties
AGROVOC Term:	Microbiological analysis
AGROVOC Term:	Chemical analysis (methods)
AGROVOC Term:	Colour
AGROVOC Term:	Product characters
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:29
URI:	http://webagris.upm.edu.my/id/eprint/24938

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