SORGHUM PRETREATMENT BY ULTRASOUND FOR IMPROVEMENT OF β-GLUCAN EXTRACTION BY HOT WATER METHOD AND EVALUATION OF IT'S PHYSICOCHEMICAL PROPERTIES

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NAGHIPOUR F.; TABATABAEI YAZDI F.; KARIMI M.; MORTAZAVI S.A.; MOHEBBI M.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2018 | Volume:14 | Issue:71 Page(s): 25-34

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Title

SORGHUM PRETREATMENT BY ULTRASOUND FOR IMPROVEMENT OF β-GLUCAN EXTRACTION BY HOT WATER METHOD AND EVALUATION OF IT'S PHYSICOCHEMICAL PROPERTIES

Author(s)

Keywords

SORGHUMQ2

ULTRASOUNDQ2

β-GLUCANQ1

EXTRACTION EFFICIENCYQ1

PURITYQ2

Abstract

b-glucan is one of the dietary and water soluble fiber that finding inside of cereals cell and endosperm cell wall with polysaccharides, protein and fat. So the extraction of this composition is not easy. Although the extraction will be facilitate by applying pretreatment. Therefore the aim of this study was evaluation of SORGHUM pretreatment by ULTRASOUND pulse in 60, 80 and 100% intensity during 10, 20 and 30 minutes for improvement extraction of b-glucan by hot water method and investigation functional properties in completely randomized design with factorial arrangement (p≤0.05). The results showed that sample was treated with longest time (30min) and the highest amount of pulse intensity (100%) had the highest amount of EXTRACTION EFFICIENCY. While functional properties were reduced by increasing pulse intensity and the time of waves more than 20min so that the highest amount of PURITY (64.78%) was observed in sample treated by 60% pulse intensity during 20min. Also this sample had the highest amount of L* value (lightness), b* value, foaming and foam stability and the lowest amount of a* value. This sample was selected as the best one for using in food formulation with acceptable functional properties.

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APA: Copy

NAGHIPOUR, F., TABATABAEI YAZDI, F., KARIMI, M., MORTAZAVI, S.A., & MOHEBBI, M.. (2018). SORGHUM PRETREATMENT BY ULTRASOUND FOR IMPROVEMENT OF β-GLUCAN EXTRACTION BY HOT WATER METHOD AND EVALUATION OF IT'S PHYSICOCHEMICAL PROPERTIES. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(71), 25-34. SID. https://sid.ir/paper/72111/en

Vancouver: Copy

NAGHIPOUR F., TABATABAEI YAZDI F., KARIMI M., MORTAZAVI S.A., MOHEBBI M.. SORGHUM PRETREATMENT BY ULTRASOUND FOR IMPROVEMENT OF β-GLUCAN EXTRACTION BY HOT WATER METHOD AND EVALUATION OF IT'S PHYSICOCHEMICAL PROPERTIES. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2018;14(71):25-34. Available from: https://sid.ir/paper/72111/en

IEEE: Copy

F. NAGHIPOUR, F. TABATABAEI YAZDI, M. KARIMI, S.A. MORTAZAVI, and M. MOHEBBI, “SORGHUM PRETREATMENT BY ULTRASOUND FOR IMPROVEMENT OF β-GLUCAN EXTRACTION BY HOT WATER METHOD AND EVALUATION OF IT'S PHYSICOCHEMICAL PROPERTIES,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 71, pp. 25–34, 2018, [Online]. Available: https://sid.ir/paper/72111/en

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