Open AccessPhysicochemical Characteristics of Modified Ethanol-Treated Red Sorghum Sorghum bicolor (L.) Moench Flour
Author(s) -
Woro Setiaboma,
Lista Eka Yulianti,
Achmat Sarifudin
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/995/1/012017
Subject(s) - sorghum , ethanol , chemistry , lightness , sweet sorghum , sorghum bicolor , food science , solubility , water content , viscosity , agronomy , materials science , biochemistry , organic chemistry , biology , composite material , physics , geotechnical engineering , optics , engineering
Red sorghum flour is modified in order to improve water solubility in cold water. The modified using ethanol treatment increases pasting properties. The objective of this study was to investigate temperature and addition ethanol concentration for chemical, physical and pasting properties of ethanol treated red sorghum flour. The red sorghum flour was prepared heat treatment (60, 80, and 100°C) and addition ethanol (45, 50, and 55%). Results found that both addition ethanol and heat temperature had impacted on pasting properties parameter of red sorghum flour even though the heat temperature was effectively influenced. The addition 50% and temperature 60°C had better thermal properties which had 11.90% moisture content, 0.42% ash content, 81.48 lightness, 5416 cP of final viscosity, and 5271.50 cP of setback. The XRD of native red sorghum (2θ) transformed after treatments. The red sorghum modified ethanol treated dissolved in cold water without heating.