Comparative study of nutritional and technological quality aspects of minor cereals

• Published in: Journal of food science and technology Vol. 58; no. 1; pp. 311 - 322
• Main Authors: Torbica, Aleksandra, Belović, Miona, Popović, Ljiljana, Čakarević, Jelena, Jovičić, Mirjana, Pavličević, Jelena
• Format: Journal Article
• Language: English
• Published: New Delhi Springer India 01.01.2021; Springer Nature B.V
• Subjects: Amino acid composition; Amino acids; Cereals; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Comparative studies; Fatty acids; Flour; Food Science; High temperature; Hydration; Millet; Nutrition; Original; Original Article; Phenolic compounds; Phenols; Rheological properties; Rye; Sorghum; Starch; Triticale; Water absorption; Minor cereals; Differential scanning calorimetry; Mixolab; Nutritional profile; Flour gelling properties
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-020-04544-w

In order to have a better insight into the quality of minor cereals, the aim of this research was to evaluate the nutritional, biochemical, physical and rheological properties of barley, rye, triticale, oat, sorghum and millet flours. Generally, all flours could be divided into two groups according to mineral content, ω-6/ω-3 fatty acids ratio and amino acid composition. Sorghum flour was characterized by the highest total phenolic content and was the only flour which contained detectable amounts of tannins. Sorghum and millet flours differed from other flours by lower water absorption index and higher temperature of starch gelatinization. Additionally, sorghum and millet flours could be analysed by Mixolab only using constant hydration and require more time to obtain complete hydration than other flours. All flours would require modification of standard breadmaking process in order to obtain quality of product similar to those already present at the market.