Influência do processo de germinação de grãos de sorgo (Sorghum bicolor L. Moench) nas características tecnológicas do gel de amido

Abstract

Sorfhum is the fifth most cultivated cereal around the world, of African origin. In most countries it is use primarily for animal feed. However, interest in the use of cereal for humam consumption has grown considerably, as it has nutritional potential and is possibly an alternative product to wheat and other cereals. Starch is characterized as a white powder, odorless and isoluble in cold water, with the property of forming paste in hot water, it can be used as an ingredient and additive in the food industry. Germination, a complex biochemical process that occurs with grains, is a natural, simple and cost-effective way to reduce antinutrients (such as phytic acid) and improve nutritional quality. The sorghum (Sorghum bicolor L. Moench) on the technological properties of starch. It was observed that the germinated sorghum flour presented granulometry and coloration similar to that of the nongerminated grain. The firmness of the gels obtained from germinated flour was significantly lower than that of the control gel, but with retrogradation and synereris occurring in some of the experiments more controlled. It was also possible to perceive that the tratments with longer time and temperatura influenc in order to increase the solubility while the swelling power descreased significantly. Germination is an efficient and low-cost alternative method for modifying starch and other characteristics of flour.