Development and Standardization of Sorghum‐Rich Multigrain Flour and Assessment of Its Storage Stability with Addition of TBHQ

Publisher: John Wiley & Sons Inc

E-ISSN: 1745-4549|39|5|451-457

ISSN: 0145-8892

Source: JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol.39, Iss.5, 2015-10, pp. : 451-457

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Abstract

AbstractSorghum‐rich multigrain flour (SRMF) was developed with sorghum (M35‐1 Cultivar; Sorghum bicolor [L.] Moench), wheat (Triticum aestivum), ragi (Eleusine coracana), black gram dhal (Phaseolus mungo roxb), fenugreek (Trigonella foenum‐graecum) and karaya gum (Sterculia urens roxb), and evaluated for its physicochemical characteristics and organoleptic properties using standard methods. Among the different blends studied, T4 (S + W + R + Bg + Fg; 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 (aw) 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, aw and alcoholic acidity during the entire storage period. Nutrient‐rich, shelf‐stable SRMF can be developed with sorghum cultivar M35‐1, other whole grains and pulses.Practical ApplicationsMultigrain 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.