Effect of heat treatment of sorghum grains on storage stability of flour

• Published in: Food science & technology Vol. 44; no. 10; pp. 2199 - 2204
• Main Authors: Meera, M.S., Bhashyam, M.K., Ali, S.Z.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.12.2011; Elsevier
• Subjects: Biological and medical sciences; Cereal and baking product industries; Flour; Food industries; Fundamental and applied biological sciences. Psychology; Heat processing; Sorghum grains; Storage; Heat processing; Sorghum grains; Storage; Flour; Monocotyledones; Heat treatment; Stability; Sorghum; Heat; Gramineae; Warehousing; Quality; Angiospermae; Food preservation; Cereal; Spermatophyta; Sorghum (food)
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2011.05.020

Sorghum flour is susceptible to rancidity and develops off-flavor within a short duration when stored. Heat treatment on the development of rancidity after long-term storage of flour was studied. Heat treatment varying in severity was applied to the whole grains of different varieties of sorghum viz., CSH-9, CSH-5, M35-1 and a local variety varying in their morphological features. A trend was seen that when the thermal duration was for a shorter time, the shorter was the storage duration in certain varieties. Exposure of grains to moist heat for 15 min retarded hydrolytic rancidity significantly (p < 0.05) in CSH-5 until 6 months of storage and in the remaining varieties until 8 months of storage, Heat application for 15 min retarded the development of rancidity irrespective of the morphological variations and the oil content. Lipase activity varied among the varieties with CSH-5 recording higher activity when compared to the other varieties. No major differences in the physicochemical properties were observed in flours from 15 min heat-processed grains when compared to flours from unprocessed grains. ► Sorghum flour is susceptible to rancidity and develops off-flavor within a short duration when stored. ► We have developed heat treatment method to enhance the shelf-life of the flour. ► Exposure of grains to moist heat for 15 min retarded hydrolytic rancidity until 6–8 months of storage. ► No major differences in the physicochemical properties were observed in flours from heat-processed grains.