Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10544378 | Food Chemistry | 2005 | 5 Pages |
Abstract
Sorghum flour was fermented by the traditional Sudanese method of fermentation for 24 h, taking samples every 8 h, and selected functional properties were studied. Results showed that fermentation increased the protein solubility of sorghum flour in the acidic range (pH 2-4). Fermented sorghum flour had a least gelation concentration of 6% after 16 h of fermentation, while it was 18% for unfermented sorghum. Fermentation also increased oil-binding capacity, emulsifying capacity and emulsifying stability, while it decreased the water-binding capacity. Sorghum flour, fermented or unfermented, showed no foam capacity.
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Authors
Abd Elmoneim O. Elkhalifa, B. Schiffler, R. Bernhardt,