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Effect of duration of liquefaction on viscosity and polyphenol content of the mash and subsequent glucose recovery in bird‐proof sorghum
Author(s) -
Kock Johan L. F.,
Groenewald Estienne G.,
Krüger Gert H. J.,
Lategan Pieter M.
Publication year - 1986
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740370208
Subject(s) - liquefaction , starch , sugar , chemistry , hydrolysis , sorghum , food science , polyphenol , viscosity , reducing sugar , agronomy , biochemistry , organic chemistry , biology , materials science , composite material , antioxidant
An increase in the period of sorghum starch liquefaction (amylolytic period) resulted in a sharp increase in mash viscosity and a drastic drop in glucose recovery. The highest recovery (84%) was obtained with a liquefaction period of 5 min. The progress of the hydrolysis process was recorded by monitoring the change in sugar composition by means of h.p.l.c. The polyphenol content of the mash remained almost constant during the optimum hydrolysis process.