TITLE:
The Impact of Hydrothermal Treatments on Technological Properties of Whole Grains and Soriz (Sorghum oryzoidum) Groats
AUTHORS:
Rodica Siminiuc, Dinu Țurcanu
KEYWORDS:
Hydrothermal Treatment, Culinary Properties, Soriz (Sorghum oryzoidum), Whole Grains, Firmness, Gluten Free
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.11 No.10,
October
27,
2020
ABSTRACT: Cereals and cereal products are the basic element in ensuring the food security of the population.
Most cereal-based foods contain gluten. Nutritional therapy is the only
treatment for people with gluten-related disorders. No gluten-free products are
manufactured in the Republic of Moldova, and the imported ones are sold at very
high prices. In this context, Moldova is an unexplored field and research is
required. The paper investigated the impact of hydrothermal treatments on whole
grains and sorghum groats. It was found that whole grains and sorghum groats
have a cooking time of about 130 and 40 minutes, respectively, which can be
reduced by about 2 times by prior hydration in water. Hydration media and their
concentrations (NaCl solutions; sol. NaHCO3 and C6H8O7 concentrations 0.5%; 1.0% and 2.0%) differently influence the cooking time, mass,
volume and firmness of the grains.