Influence of steeping duration, drying temperature, and duration on the chemical composition of sorghum starch

Influence of steeping duration, drying temperature, and duration on the chemical composition of... The quest for high‐quality starch that would meet the needs of manufacturers is ever increasing. This study investigated the effect of steeping duration, drying temperature, and duration on the chemical properties of sorghum starch, to possibly alter the characteristics of sorghum starch for food applications. Steeping duration, drying temperature, and drying time of starch isolation were optimized using a central composite design and nine parameters including pH, amylose content, moisture, protein, ash, crude fiber, fat, carbohydrate, and total energy determined. Results obtained showed that most of the parameters were majorly influenced by steeping and drying duration. Steeping duration significantly (p < .05) increased the moisture, protein, and ash content of the sorghum with a corresponding decrease in pH values. The obtained experimental and predicted values of the investigated parameters were similar, with statistical indices indicating the relative validity of the generated models [absolute average deviation (AAD between 0 and 0.20), bias factor (Bf, 1–1.02), and accuracy factor (Af, 1–1.21)]. The varying values of the parameters obtained indicates the potential use of the sorghum starches as thickeners, starch substitutes, and for other desired roles in food processing. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Science & Nutrition Wiley

Influence of steeping duration, drying temperature, and duration on the chemical composition of sorghum starch

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Publisher
Wiley Subscription Services, Inc., A Wiley Company
Copyright
© 2018 Published by Wiley Periodicals, Inc.
ISSN
2048-7177
eISSN
2048-7177
D.O.I.
10.1002/fsn3.562
Publisher site
See Article on Publisher Site

Abstract

The quest for high‐quality starch that would meet the needs of manufacturers is ever increasing. This study investigated the effect of steeping duration, drying temperature, and duration on the chemical properties of sorghum starch, to possibly alter the characteristics of sorghum starch for food applications. Steeping duration, drying temperature, and drying time of starch isolation were optimized using a central composite design and nine parameters including pH, amylose content, moisture, protein, ash, crude fiber, fat, carbohydrate, and total energy determined. Results obtained showed that most of the parameters were majorly influenced by steeping and drying duration. Steeping duration significantly (p < .05) increased the moisture, protein, and ash content of the sorghum with a corresponding decrease in pH values. The obtained experimental and predicted values of the investigated parameters were similar, with statistical indices indicating the relative validity of the generated models [absolute average deviation (AAD between 0 and 0.20), bias factor (Bf, 1–1.02), and accuracy factor (Af, 1–1.21)]. The varying values of the parameters obtained indicates the potential use of the sorghum starches as thickeners, starch substitutes, and for other desired roles in food processing.

Journal

Food Science & NutritionWiley

Published: Jan 1, 2018

Keywords: ; ; ; ;

References

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