Hydrothermal treatment to remove tannins in wholegrains sorghum, milled grains and flour

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,...

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Autores principales: Acquisgrana, María del Rosario, Gómez Pamies, Laura Cecilia, Benítez, Elisa Inés
Formato: Artículo publisherVersion
Lenguaje:Inglés
Inglés
Publicado: 2022
Materias:
steeping
annealing
milling
sorghum
tannin
Acceso en línea:http://hdl.handle.net/20.500.12272/6842
Aporte de:
RIA - Repositorio Institucional Abierto (UTN) de Universidad Tecnológica Nacional
id I68-R174-20.500.12272-6842
record_format dspace
institution Universidad Tecnológica Nacional
institution_str I-68
repository_str R-174
collection RIA - Repositorio Institucional Abierto (UTN)
language Inglés
Inglés
topic steeping
annealing
milling
sorghum
tannin
spellingShingle steeping
annealing
milling
sorghum
tannin
Acquisgrana, María del Rosario
Gómez Pamies, Laura Cecilia
Benítez, Elisa Inés
Hydrothermal treatment to remove tannins in wholegrains sorghum, milled grains and flour
topic_facet steeping
annealing
milling
sorghum
tannin
description 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.
format Artículo
publisherVersion
author Acquisgrana, María del Rosario
Gómez Pamies, Laura Cecilia
Benítez, Elisa Inés
author_facet Acquisgrana, María del Rosario
Gómez Pamies, Laura Cecilia
Benítez, Elisa Inés
author_sort Acquisgrana, María del Rosario
title Hydrothermal treatment to remove tannins in wholegrains sorghum, milled grains and flour
title_short Hydrothermal treatment to remove tannins in wholegrains sorghum, milled grains and flour
title_full Hydrothermal treatment to remove tannins in wholegrains sorghum, milled grains and flour
title_fullStr Hydrothermal treatment to remove tannins in wholegrains sorghum, milled grains and flour
title_full_unstemmed Hydrothermal treatment to remove tannins in wholegrains sorghum, milled grains and flour
title_sort hydrothermal treatment to remove tannins in wholegrains sorghum, milled grains and flour
publishDate 2022
url http://hdl.handle.net/20.500.12272/6842
work_keys_str_mv AT acquisgranamariadelrosario hydrothermaltreatmenttoremovetanninsinwholegrainssorghummilledgrainsandflour
AT gomezpamieslauracecilia hydrothermaltreatmenttoremovetanninsinwholegrainssorghummilledgrainsandflour
AT benitezelisaines hydrothermaltreatmenttoremovetanninsinwholegrainssorghummilledgrainsandflour
bdutipo_str Repositorios
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