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KMID : 0665220120250030656
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Korean Journal of Food and Nutrition
2012 Volume.25 No. 3 p.656 ~ p.663
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Physicochemical Characteristics of the Sorghum(Sorghum bicolor L. Moench) Powder following Low Temperature-Microparticulation
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Kim Hyun-Young
Seo Hye-In
Ko Jee-Yeon
Kim Jung-In
Lee Jae-Saeng
Song Seok-Bo
Jung Tae-Wook
Kim Ki-Young
Kwak Do-Yeon
Oh In-Seok
Jeong Heon-Sang
Woo Koan-Sik
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Abstract
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Two sorghum(Sorghum bicolor L. Moench cv. Hwanggeumchal-susu and Miryang 3) samples were milled using different milling methods, and their physicochemical properties were tested. Particle size was classified into five groups such as pin mill and low temperature-microparticulation(LTM; 10, 000, 20, 000, 30, 000, and 40, 000 rpm). The water absorption index (WAI), water solubility index(WSI), and a rapid Visco analyzer(RVA) were used to examine particle size distribution and color differences. Particle size of sorghum flour prepared using LTM was lower than that prepared using a pin mill. Particle size was further reduced by successive dry milling of the LTM flour. Lightness of colored pigments increased when particle size decreased. The WAI of Miryang 3 pin milling(M1) flour was the lowest after LTM, and WSI was higher in the order of M2, M3, M4, and M5. LTM sorghum flour had significantly higher pasting viscosity, as determined using a rapid Visco analyzer. LTM Miryang 3 sorghum flour(M2～M5) flour showed lower breakdown viscosity and higher final viscosity compared to those of M1 flour, resulting in an increased setback value.
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KEYWORD
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low temperature-microparticulation, sorghum(Sorghum bicolor L. Moench), milling method, physicochemical characteristics
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