S.S. Antarlina, - The physicochemical properties of white sorghum (Sorghum bicolor L.) flour in various particle sizes by Soaking the seeds before and after dehulling.
Abstract
Sorghum seeds have good nutrition for human health. Therefore, preparation for food needs to be done by various methods. This study aimed to investigate the physicochemical properties of sorghum flour at various particle sizes obtained from soaked seeds in water before and after dehulling. This study used white sorghum seeds (KD-4 variety), and the experiment involved three factors: seeds soaking in water before and after dehulling, the soaking duration of the seeds (0, 12, 24, 36, 48 hrs), and the particle size of the flour passed through 40, 60, 80, 100 mesh sieves. This result showed, was chosen method of making white sorghum flour that was to soak the seeds in water for 24 hrs after dehulling. Followed by drying, milling, and sieving on various particle fractions will be adjusted according to their use. The physicochemical properties of sorghum flour were whiteness: 66.85±0.85–73.44±0.99%; bulk density: 514.35±0.95–584.10±1.00 g/L; initial temperature of gelatinization: 87.80±1.20 – 92.25±1.45°C; gelatinization time: 16.00±0.01 –18.00±1.00 mins; viscosity at temperature 50°C: 1250.1±46.7–3568.3±230.9 Cp; setback viscosity: 1250.6±46.7–3568.3±230.9 Cp; moisture content: 8.26±0.14 - 9.56±0.30% wet basis; ash content: 0.14±0.01–0.35±0.02% dry basis; protein content: 5.30±0.05– 6.77±0.38% dry basis; fat content: 1.02±0.01–2.40±0.01% dry basis; carbohydrate content: 81.66±0.60–84.33±0.18% dry basis; and amylose content: 12.43±0.28– 24.35±0.06% dry basis. The method for making white sorghum flour can be used to produce applied technology in home industries and suitable for cake and extrusion products.
English Abstract
Sorghum seeds have good nutrition for human health. Therefore, preparation for food needs to be done by various methods. This study aimed to investigate the physicochemical properties of sorghum flour at various particle sizes obtained from soaked seeds in water before and after dehulling. This study used white sorghum seeds (KD-4 variety), and the experiment involved three factors: seeds soaking in water before and after dehulling, the soaking duration of the seeds (0, 12, 24, 36, 48 hrs), and the particle size of the flour passed through 40, 60, 80, 100 mesh sieves. This result showed, was chosen method of making white sorghum flour that was to soak the seeds in water for 24 hrs after dehulling. Followed by drying, milling, and sieving on various particle fractions will be adjusted according to their use. The physicochemical properties of sorghum flour were whiteness: 66.85±0.85–73.44±0.99%; bulk density: 514.35±0.95–584.10±1.00 g/L; initial temperature of gelatinization: 87.80±1.20 – 92.25±1.45°C; gelatinization time: 16.00±0.01 –18.00±1.00 mins; viscosity at temperature 50°C: 1250.1±46.7–3568.3±230.9 Cp; setback viscosity: 1250.6±46.7–3568.3±230.9 Cp; moisture content: 8.26±0.14 - 9.56±0.30% wet basis; ash content: 0.14±0.01–0.35±0.02% dry basis; protein content: 5.30±0.05– 6.77±0.38% dry basis; fat content: 1.02±0.01–2.40±0.01% dry basis; carbohydrate content: 81.66±0.60–84.33±0.18% dry basis; and amylose content: 12.43±0.28– 24.35±0.06% dry basis. The method for making white sorghum flour can be used to produce applied technology in home industries and suitable for cake and extrusion products.
| Item Type: | Article |
|---|---|
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 15 Dec 2021 16:40 |
| Last Modified: | 15 Dec 2021 16:40 |
| URI: | http://repository.ub.ac.id/id/eprint/187168 |
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