Centro UTN QUITEX - Difusión Científica - Artículos de Revista

Permanent URI for this collectionhttp://48.217.138.120/handle/20.500.12272/3851

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Subject: search.filters.subject.tannin

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    Impact of sorghum grain processing on morphological characteristics of particles of wholegrain sorghum flour
    (2021-07-09) Acquisgrana, María del Rosario; Goméz Pamies, Laura Cecilia; Quiroga, Fernanda; Ribotta, Pablo Daniel; Benítez, Elisa Inés
    This work studies the physical characteristics of sorghum whole flour particles produced with grains reduced in tannins by hydrothermal treatment. Flours ground with two types of mills: a roll mill and a blade mill were used; grains were hydrated with a moisture content of 25%. For this moisture the maximum yield was obtained. The effect of the grain moisture during the grinding was evaluated regarding the morphological characteristics, the granulometry and fractal dimension (Df) of particles. In all the analysed samples, bimodal size distribution curves were obtained. The treated samples showed medium size particles bigger than the samples without treatment. The samples without hydrothermal treatment presented particles with lower damage than the treated samples for both mills. The difference in Df between samples indicated more roughness for the samples with treatment. The proposed treatment could contribute to the development of sorghum whole flour with different properties for the development of gluten-free food.
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    Hydrothermal treatment to remove tannins in wholegrains sorghum, milled grains and flour
    (2019-10-30) Acquisgrana, María del Rosario; Gómez Pamies, Laura Cecilia; Benítez, Elisa Inés
    Pigmented sorghum with high content of tannins were studied in this work. Tannins bind to proteins and reduce their availability. A hydrothermal treatment was carried out to reduce tannins. A control sample of non-pigmented pericarp variety was used. After the treatment, grains were milled, and a part was separated for wholegrain flour elaboration. Several determinations were done after treatment: tannins (T), total antioxidant capacity (TAC) and total polyphenols (TPP) content. TPP and TAC in wholegrain pigmented sorghum were 3.9 to 12.3 and 2.3 to 3.5 times higher than those of non-pigmentedsorghum, respectively. In all sorghum varieties the extractions of TPP decreased with milling. TAC in flour increased 3.3 times the initial value for non-pigmentedsorghum, whereas for the other sorghum samples it increased slightly from 1.1 to 1.3 times the initial value. In flours there was a noticeable reduction in T, with respect to the wholegrain. It was possible to conclude that the hydrothermal treatment allowed lower levels of tannins than those established in the Codex for both wholegrain sorghum and flour. This reduction makes it possible to obtain flour which may be suitable for food processing and the recovery of tannins for other uses.