ArticleMolecules (Basel, Switzerland)2026
Chemical and Rheological Modifications of White Sorghum Flour by Physical Treatments with Possible Implications for Health.
Article in Molecules (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This paper aimed to investigate the impact of dry heat treatment and fractionation on white sorghum grain's chemical and rheological properties. For this, dry heat treatment was applied to sorghum grains of different granulations, integral (I), large (L > 300 μm), medium (200 μm < M < 250 μm), and small (S < 200 μm), at corresponding temperatures of 144 °C, 132 °C (M), and 121 °C (S). The content of amino acids, fatty acids, minerals, and volatile compounds was determined in sorghum flours, along with the dynamic rheological behavior of sorghum dough. The results indicated that dry heat treatment increased mono and polyunsaturated fatty acid content, and decreased lysine, isoleucine, and glutamic acid contents. Significant differences (
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