Effect of drying temperatures on physical characteristics of sorghum flour modified with lactic acid

International Conference On Food Science and Engineering 2016

Manuhara, G.J.^1 ; Amanto, B.S.^1 ; Astuti, T.A.^1

Department of Food Science and Technology, Faculty of Agriculture, Sebelas Maret University, Jl. Ir. Sutami no.36A, Central Java, Surakarta, Indonesia^1

关键词: Absorption peaks;    Drying temperature;    Physical characteristics;    Sorghum flour;    Starch modification;    Starch structure;    Swelling power;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/193/1/012024/pdf
DOI  :  10.1088/1757-899X/193/1/012024

来源: IOP

【 摘 要 】

Different drying temperatures produce different starch structure, while the remains of lactic acid in sorghum grain might continue starch modification during drying. The purpose of this study was to determine the effect of drying temperatures (40, 50, 60° C) on physical characteristics of sorghum flour modified with lactic acid. Higher drying temperatures produced sorghum flour, with higher viscosity and swelling power, but lower whiteness and solubility. Modified sorghum flour showed higher value than the unmodified flour at all characteristics. Infrared spectroscopy showed that modification shifted absorption peak from 1,334 cm-1to 1,373 cm-1, but there was no difference between samples dried at different temperatures.