Optimization of germination of white sorghum by response surface methodology for preparing porridges with biological potential

CyTA - Journal of Food

Gustavo A. González-Aguilar¹  Mario O. Cortez-Rocha²  José L. Cárdenas-López²  Rosario M. Robles-Sánchez²  Alan A. Ruiz-Hernández² 

[1] Centro de Investigación en Alimentación y Desarrollo, A.C;Universidad De Sonora;

关键词: sorghum;    germination;    antioxidant activity;    optimization;    phenolic compounds;   

DOI  :  10.1080/19476337.2020.1853814

来源: DOAJ

【 摘 要 】

Sorghum’s biological potential can be exploited to formulate healthy foods. The objective of this work was to optimize the germination process of sorghum to maximize the content of free phenolic compounds and antioxidant activity. According to the response surface methodology, the maximum content of total phenols and ferulic acid was obtained at 35°C and 28 h of germination, while the optimal antioxidant activity was obtained at 33.6°C and 28 h and 27.4°C 28 h measured as DPPH and TEAC respectively. The porridges obtained from germinated sorghum flours showed a higher content of total phenols and antioxidant activity compared to non-germinated ones. Porridges formulated with germinated sorghum flour showed an increase of 12% as compared with porridge formulated with flour non-germinated sorghum. Ferulic acid showed a significant reduction in both evaluated porridges.

【 授权许可】

Unknown