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Article

Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features

1
Department of Food and Drug, University of Parma, Parco Area delle Scienze, 47/A, 43124 Parma, Italy
2
Department of Food, Environmental, and Nutritional Sciences (DeFENS), University of Milan, Via G. Celoria 2, 20133 Milan, Italy
3
Consiglio Nazionale delle Ricerche, Institute of BioEconomy (IBE), via Madonna del Piano 10, 50019 Sesto Fiorentino, Italy
4
Dipartimento di Agraria, Sezione Scienze e Tecnologie Ambientali e Alimentari, Università degli Studi di Sassari, Viale Italia 39/A, 07100 Sassari, Italy
5
Department of Chemistry, Life Sciences, and Environmental Sustainability, University of Parma, Parma, Italy, Parco Area delle Scienze 17/A, 43124 Parma, Italy
6
Centro Interdipartimentale Sulla Sicurezza, Tecnologie e Innovazione Agroalimentare—SITEIA.PARMA, University of Parma, Via Università 12, 43121 Parma, Italy
*
Author to whom correspondence should be addressed.
Academic Editor: Ramón F. Moreira
Received: 16 January 2021 / Revised: 5 February 2021 / Accepted: 9 February 2021 / Published: 12 February 2021
(This article belongs to the Special Issue Unconventional Ingredients for Innovative Cereal-Based Products)
The nutritional and physicochemical properties of sorghum proteins and starch make the use of this cereal for food production challenging. Sprouting is a cost-effective technology to improve the nutritional and functional profile of grains. Two drying treatments were used after sorghum sprouting to investigate whether the drying phase could improve the protein and starch functionalities. Results showed that the drying treatment at lower temperature/longer time (40 °C for 12 h) extended the enzymatic activity that started during sprouting compared to the one performed at higher temperature/shorter time (50 °C for 6 h). An increased protein hydrolysis and water- and oil-holding capacity were found in the flour obtained by the former treatment. Higher protein matrix hydrolysis caused high exposure of starch to enzymes, thus increasing its digestibility, while worsening the technological functionality. Overall, modulating drying conditions could represent a further way, in addition to sprouting, to improve sorghum flour’s nutritional profile. View Full-Text
Keywords: sprouting; drying; sorghum; kafirins; starch; physicochemical properties; functionality; nutritional profile sprouting; drying; sorghum; kafirins; starch; physicochemical properties; functionality; nutritional profile
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MDPI and ACS Style

Marchini, M.; Marti, A.; Folli, C.; Prandi, B.; Ganino, T.; Conte, P.; Fadda, C.; Mattarozzi, M.; Carini, E. Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features. Foods 2021, 10, 407. https://0-doi-org.brum.beds.ac.uk/10.3390/foods10020407

AMA Style

Marchini M, Marti A, Folli C, Prandi B, Ganino T, Conte P, Fadda C, Mattarozzi M, Carini E. Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features. Foods. 2021; 10(2):407. https://0-doi-org.brum.beds.ac.uk/10.3390/foods10020407

Chicago/Turabian Style

Marchini, Mia, Alessandra Marti, Claudia Folli, Barbara Prandi, Tommaso Ganino, Paola Conte, Costantino Fadda, Monica Mattarozzi, and Eleonora Carini. 2021. "Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features" Foods 10, no. 2: 407. https://0-doi-org.brum.beds.ac.uk/10.3390/foods10020407

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