Physical and Chemical Modification of Sorghum Flour for the Potential Substitute of Wheat Flour

Abstract:

The huge amount of wheat import causes efforts to find substitutes for wheat flour are very important in Indonesia. In this work, sorghum (Sorghum bicolor (L)) flour was physically and chemically modified. The physical modification was performed by heat treatment and/or addition of a foodstuff having high protein content (soybean or green beans flour). Heat treatment was conducted by heating in an oven at temperature of 100°C, 110°C and 120°C for various times (14, 15, and 16 hours). The chemical modification was carried out by addition of acetic acid (5%, 10%, 15%, 20%, 25% v/v) followed by heating at temperature of 60°C, 70°C, and 80°C. The unmodified and modified sorghum flour were then characterized in term of swelling power and solubility. Overall, sorghum modification by physical and chemical treatment increases both swelling power and solubility. The physical modification shows that modified sorghum flour by heating (only) at 100°C for 15 hours has swelling power was 12.39% and percent of solubility was 2.3%, which is closer to wheat flour than other physical modifications. The chemical modification by addition of acetic acid 15% v/v followed by heating at temperature of 70°C resulted in modified sorghum with the swelling power of 12.31, which approaches the swelling power of wheat flour (12.84).

• Periodical: Advanced Materials Research (Volume 1123)
• Pages: 368-372
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.1123.368
• Online since: August 2015
• Authors: Heru Susanto*, M. Fitrianingtyas, N. Rokhati, A. Hakiim, F. Sistihapsari
• Keywords: Chemical Modification, Physical Modification, Sorghum, Swelling Power

References

[1] Y. Sigit, Sabirin, B. Kusarpoko, B. Triwiyono, A. Marjono. Application Technology of Modified Sorghum Flour Production for Wheat Flour Substitutes for Processed Food Industry Raw Materials with Capacity 1 Ton/Day. Deputy of Agro-Industry Technology and Biotechnology. Assessment and Technology Application Institute. (2013).

[2] Y. Pranoto, S. Anggrahini, Z. Efendi. Effect of Natural and Lactobacillus plantarum Fermentation on In-vitro Protein and Starch Digestibilities of Sorghum Flour. Food Bioscience 2 (2013) 46-52.

DOI: 10.1016/j.fbio.2013.04.001

[3] M.P. Sirappa, Development Prospects Sorghum in Indonesia as Commodities Alternatives for Food, Feed, and Industry. Jurnal Litbang Pertanian 22 (4) (2003) 133-140 (in Indonesia).

[4] Apriwinda. Study on Fermentation of Sweet Sorghum Juice (Sorghum bicolor (L) Moench) for Ethanol Production. Bachelor Thesis at Department of Agricultural Technology Faculty of Agriculture, Hasanuddin University. (2013) (in Indonesia).

[5] ICRISAT (International Crops Research Institute for the Semi-Arid Tropics). Industrial Utilization of Sorghum: Summary Proceedings of A Symposium on the Current Status and Potential of Industrial Uses of Sorghum in Nigeria, 4-6 Dec 1989, Kano, Nigeria. Patancheru, A.P. 502 324, India.

DOI: 10.21475/ajcs.17.11.04.pne330

[6] S. Budijanto, Yuliyanti. Study of Preparation Sorghum Flour and Application for Analogues Rice Production. Jurnal Teknologi Pertanian 13 (3) (2012) 177-186 (in Indonesia).

[7] J.R.N. Taylor, T.J. Schober, S.R. Bean. Novel Food and non-Food Uses for Sorghum and Millets. J. Cereal Science 44 (2006) 252-271.

DOI: 10.1016/j.jcs.2006.06.009

[8] Suarni. Utilization of Sorghum Flour for Processes Product. Jurnal Litbang Pertanian, 23 (2004) 288-295. (in Indonesia).

[9] A. Angelina, T. Rosiana, N. Istianah, S. Gunawan, A.K. Anal. Parameter Examination of Sorghum Grain and Total Analysis Effects of Lactic Acid and pH on Sorghum Flour Baker's Yeast by Fermentation (Saccharomyces cereviceae). Jurnal Teknik POMITS 2 (2) (2013).

[10] W. Jiranuntakul, C. Puttanlek, V. Rungsardthong, S. Punchaarnon, D. Uttapap. Microstructural and Physicochemical Properties of Heat-Moisture Treated Waxy and Normal Starches. Journal of Food Engineering, 104 (2011) 246–258.

DOI: 10.1016/j.jfoodeng.2010.12.016

[11] C.J. Lee, Y. Kim, S.J. Choi, T.W. Moon. Slowly Digestible Starch from Heat Moisture Treated Waxy Potato Starch: Preparation, Structural Characteristics, and Glucose Response in Mice. Food Chemistry, 133 (2012) 1222–1229.

DOI: 10.1016/j.foodchem.2011.09.098

[12] H. Singh, Y.H. Chang, J.H. Lin, N. Singh, N. Singh. Influence of Heat Moisture Treatment and Annealing on Functional Properties of Sorghum Starch. Food Research International 44 (2011) 2949–2954.

DOI: 10.1016/j.foodres.2011.07.005

[13] Q. Sun, T. Wang, X. Liu, Y. Zhao. The Effect of Heat Moisture Treatment on Physicochemical Properties of Early Indica Rice. Food Chemistry 141 (2013) 853–857.

DOI: 10.1016/j.foodchem.2013.03.077

[14] B.S. Yadav, P. Guleria, R.B. Yadav. Hydrothermal Modification of Indian Water Chestnut Starch: Influence of Heat-Moisture Treatment and Annealing on the Physicochemical, Gelatinization and Pasting Characteristics. LWT-Food Science and Technology 53 (2013).

DOI: 10.1016/j.lwt.2013.02.007

[15] H.W. Leach, L.D.M. Cowen, T.J. Schoch. Structure of The Starch Granules, in Swelling and Solubility Patterns of Various Starches. Cereal Chemistry 36 (1965) 534-544.

[16] K. Kainuma, T. Odat, S. Cuzuki. Study of Starch Phosphates Monoesters. Journal of Technolology Society Starch 14 (1967) 24-28.

[17] R.F. Tester, W.R. Morrison. Swelling and Gelatinization of Cereal Starches, Effect of Amylopectin, Amylose and Lipids. Cereal Chemistry 67 (1990) 551-557.

[18] J.M. Harper. Extrusion of Food. CRC Press Inc., Bota Raton, Florida. (1981).

[19] L. Wang, P.A. Seib. Australian Salt Noodle Flours and Their Starches Compared to US Wheat Flours and Their Starches. Cereal Chemistry 73 (1996) 167-175.

[20] A.G. Gaonkar. Ingredient Interactions Effects on Food Quality. Marcel Dekker. New York. (1995).