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Development and Standardization of Sorghum‐Rich Multigrain Flour and Assessment of Its Storage Stability with Addition of TBHQ
Author(s) -
Dayakar Rao B.,
Kalpana K.,
Srinivas K.,
Patil J.V.
Publication year - 2015
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12250
Subject(s) - sorghum , food science , shelf life , organoleptic , chemistry , cultivar , wheat flour , horticulture , agronomy , biology
Sorghum‐rich multigrain flour ( SRMF ) was developed with sorghum ( M 35‐1 Cultivar; S orghum bicolor [ L .] Moench ), wheat ( T riticum aestivum ), ragi ( E leusine coracana ), black gram dhal ( P haseolus mungo roxb ), fenugreek ( T rigonella foenum‐graecum ) and karaya gum ( S terculia urens roxb ), and evaluated for its physicochemical characteristics and organoleptic properties using standard methods. Among the different blends studied, T 4 ( S + W + R + B g + F g; 50 + 45 + 1 + 2 + 1) was found to be having satisfactory functional characteristics and studied for shelf life using tertiary butyl hydro quinine ( TBHQ ; 0.02%/100 g sample) on moisture (%), water activity (a w ) and alcoholic acidity. Acceptability studies were conducted at 0, 30, 60, 90, 105 and 120‐day storage period at laboratory level by panel of judges using a 5‐point hedonic scale. No significant difference was found between control and TBHQ ‐added samples for moisture content, a w and alcoholic acidity during the entire storage period. Nutrient‐rich, shelf‐stable SRMF can be developed with sorghum cultivar M 35‐1, other whole grains and pulses. Practical Applications Multigrain flour made from blended flours of millets, and pulses are rich in nutrients such as protein, vitamins, minerals, and dietary fiber and meet the emerging nutritional needs of people in face of preference for modern and healthy food habits for mass feeding and social program. The use of sorghum rich multigrain flour offers a good opportunity to improve the taste and nutritional quality of sorghum roti . However, storage of sorghum flour is a problematic issue because of the difficulty in separating the oil rich germ, which is deeply embedded in the endosperm. Tertiary butyl hydro quinine (TBHQ), a synthetic hydrophobic antioxidant can be used as a preservative to lower the lipolytic activity in foods.