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Effect of Heat Moisture Treatment (HMT) on Physicochemical Characteristics of Sorghum Flour (Sorghum Bicolor L. moench)
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Abstract
The purpose of this research was to determine the effect of different of heating temperature using HMT (Heat Moisture Treatment) on the physicochemical characteristics of the modified sorghum flour. Sorghum flour was modified by HMT at temperature (80°C, 90°C, 100°C and 110°C) for 4 hours with 27% of moisture content. This research used Completely Randomized Design (CRD) with one factor which are various of heating temperature of HMT (80°C, 90°C, 100°C and 110°C). The whiteness degree, moisture content, solubility, swelling power, water absorption capacity, setback viscosity and gelatinization temperature were investigated. The results showed that increased the heating temperature of HMT lead to decreased whiteness, moisture, solubility, swelling power, setback viscosity, and water absorption. However, HMT could increase gelatinization temperature compare with unmodified flour.
Title: Effect of Heat Moisture Treatment (HMT) on Physicochemical Characteristics of Sorghum Flour (Sorghum Bicolor L. moench)
Description:
Abstract
The purpose of this research was to determine the effect of different of heating temperature using HMT (Heat Moisture Treatment) on the physicochemical characteristics of the modified sorghum flour.
Sorghum flour was modified by HMT at temperature (80°C, 90°C, 100°C and 110°C) for 4 hours with 27% of moisture content.
This research used Completely Randomized Design (CRD) with one factor which are various of heating temperature of HMT (80°C, 90°C, 100°C and 110°C).
The whiteness degree, moisture content, solubility, swelling power, water absorption capacity, setback viscosity and gelatinization temperature were investigated.
The results showed that increased the heating temperature of HMT lead to decreased whiteness, moisture, solubility, swelling power, setback viscosity, and water absorption.
However, HMT could increase gelatinization temperature compare with unmodified flour.
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