Impact of moisture and grinding on yield, physical, chemical and thermal properties of wholegrain flour obtained from hydrothermally treated sorghum grains

The present work evaluates the potential of sorghum with high content of tannins for wholegrain flour production. Two types of mills were used: a roller mill (RM) and a blade (BM) mill. The impact of moisture and grinding on yield, physical, chemical and thermal properties were evaluated. Maximum yield was obtained using a BM with 25% moisture in the grain, resulting in 60.9% versus 28% (g flour g−1 of wholegrain sorghum) for the RM. Grain moisture and milling type affected flour colour and ashes. For both mills, the pasting and thermal properties of flour with grain moisture variation were significantly different from the untreated control sample. By studying the procedures for flour production and quality characteristics, it is possible to produce flour with good physical attributes, which can contribute to the development of gluten‐free foods based on sorghum for the coeliac population.Fil: Acquisgrana, María del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Departamento de Ingeniería Química. Laboratorio de Química Teórica y Experimental; ArgentinaFil: Gómez Pamies, Laura Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Departamento de Ingeniería Química. Laboratorio de Química Teórica y Experimental; ArgentinaFil: Martinez Amezaga, Nancy María Jimena. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Departamento de Ingeniería Química. Laboratorio de Química Teórica y Experimental; ArgentinaFil: Quiroga, Fernanda Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Centro de Química Aplicada; ArgentinaFil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Benitez, Elisa Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Departamento de Ingeniería Química. Laboratorio de Química Teórica y Experimental; Argentin

The Need for Cooperation in Cereal Research

The trends and needs in cereal research as discussed in 2003 AACC annual meeting are presented. The seminar identified the need of feeding a growing world population with less arable land and under more adverse agronomic conditions. An urgent need of eliminating mycotoxins and coeliac diseases to ensure safety and health of the consumers was felt. The meeting realized the need of developing products that can result in an increased intake of grains and dietary fiber

Editorial: Novel approaches for improving safety, health benefits and sustainability of grain based foods

Improving the safety of food products and enhancing beneficial health effects is a necessity and a major challenge. In addition to well established practices, often laid down in ISO based systems and procedures for guaranteeing safety and a constant product quality, new approaches are explored in a wide range of research and development activities - triggered by, for instance, the preference for applying ingredients and processes considered as natural, the need for finding high value application of by-products and by many other factors from practice driven to curiosity driven ones. This issue of Quality Assurance and Safety of Crops & Foods includes a set of papers showing a range of novel approaches, that also may contribute to limit wastes and increase food security and sustainability. © 2016 Wageningen Academic Publishers

A focus on dietary fiber and whole grains

A study in dietary fiber and whole grains is presented. Efficient tools for detailed characterization of fibers, systems for measuring the behavior of products and diets with fibers in the gastrointestinal tract and a broad range of biomarkers showing the impact of fibers on health and well being are analyzed. It was suggested that growing number of food ingredients with dietary fiber characteristics combined with the emerging research tools would facilitate developments for new products with major health benefits