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High-quality instant sorghum porridge flours for the West African market using continuous processor cooking.

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Title: High-quality instant sorghum porridge flours for the West African market using continuous processor cooking.
Authors: Moussa, Moustapha1,2,3, Qin, Xu1, Chen, Li-Fu1, Campanella, Osvaldo H.2,4, Hamaker, Bruce R1,2
Source: International Journal of Food Science & Technology. Nov2011, Vol. 46 Issue 11, p2344-2350. 7p.
Subjects: Sorghum as food, Porridge, Flour as food, Food industry, Taste testing of food, Food quality, Sorghum flour
Geographic Terms: West Africa
Abstract: Summary The overall goal of this study was to develop high quality, pregelatinised sorghum flours for instant thin and thick porridges, foods that are commonly consumed in the West Africa Sahel. Use of a continuous processor, a high shear/low pressure mixer, with feed sorghum flour moisture content of 30% to 35% and a screw temperature fixed at 168 °C gave instant sorghum flours with stable and creamy thin and thick porridge textures. Water activity of 0.22-0.35 for instant flours was within an acceptable range for dried commercial cereal foods. Molecular weight distributions of starch molecules showed significant fragmentation in instant flours that likely contributed to their smoother and creamy texture, and rheometry showed stronger gels and lower viscosity for the instant thick and thin porridges, respectively. In sensory testing performed in Niger at four locations, instant flour thin and thick porridges scored better than the control prepared locally from the same flour. [ABSTRACT FROM AUTHOR]
Copyright of International Journal of Food Science & Technology is the property of Oxford University Press / USA and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
FullText Text:
  Availability: 0
Header DbId: egs
DbLabel: Engineering Source
An: 66607421
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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  Data: High-quality instant sorghum porridge flours for the West African market using continuous processor cooking.
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  Data: <searchLink fieldCode="DE" term="%22Sorghum+as+food%22">Sorghum as food</searchLink><br /><searchLink fieldCode="DE" term="%22Porridge%22">Porridge</searchLink><br /><searchLink fieldCode="DE" term="%22Flour+as+food%22">Flour as food</searchLink><br /><searchLink fieldCode="DE" term="%22Food+industry%22">Food industry</searchLink><br /><searchLink fieldCode="DE" term="%22Taste+testing+of+food%22">Taste testing of food</searchLink><br /><searchLink fieldCode="DE" term="%22Food+quality%22">Food quality</searchLink><br /><searchLink fieldCode="DE" term="%22Sorghum+flour%22">Sorghum flour</searchLink>
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  Data: <searchLink fieldCode="DE" term="%22West+Africa%22">West Africa</searchLink>
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  Label: Abstract
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  Data: Summary The overall goal of this study was to develop high quality, pregelatinised sorghum flours for instant thin and thick porridges, foods that are commonly consumed in the West Africa Sahel. Use of a continuous processor, a high shear/low pressure mixer, with feed sorghum flour moisture content of 30% to 35% and a screw temperature fixed at 168 °C gave instant sorghum flours with stable and creamy thin and thick porridge textures. Water activity of 0.22-0.35 for instant flours was within an acceptable range for dried commercial cereal foods. Molecular weight distributions of starch molecules showed significant fragmentation in instant flours that likely contributed to their smoother and creamy texture, and rheometry showed stronger gels and lower viscosity for the instant thick and thin porridges, respectively. In sensory testing performed in Niger at four locations, instant flour thin and thick porridges scored better than the control prepared locally from the same flour. [ABSTRACT FROM AUTHOR]
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  Data: <i>Copyright of International Journal of Food Science & Technology is the property of Oxford University Press / USA and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1111/j.1365-2621.2011.02755.x
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      – Code: eng
        Text: English
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      Pagination:
        PageCount: 7
        StartPage: 2344
    Subjects:
      – SubjectFull: Sorghum as food
        Type: general
      – SubjectFull: Porridge
        Type: general
      – SubjectFull: Flour as food
        Type: general
      – SubjectFull: Food industry
        Type: general
      – SubjectFull: Taste testing of food
        Type: general
      – SubjectFull: Food quality
        Type: general
      – SubjectFull: Sorghum flour
        Type: general
      – SubjectFull: West Africa
        Type: general
    Titles:
      – TitleFull: High-quality instant sorghum porridge flours for the West African market using continuous processor cooking.
        Type: main
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          Name:
            NameFull: Moussa, Moustapha
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            NameFull: Qin, Xu
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            NameFull: Chen, Li-Fu
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            NameFull: Campanella, Osvaldo H.
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            NameFull: Hamaker, Bruce R
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            – D: 01
              M: 11
              Text: Nov2011
              Type: published
              Y: 2011
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