Nutritional, functional and rheological properties of processed sorghum and ragi grains

References

• Arendt, E. K. , O’Brien, T. J. , Schober, T. J. , Gallagher, E. , & Gormley, T. R. (2002). Development of gluten-free cereal products. Farm Food , 12 , 21–27.
   Google Scholar
• Association of Official Analytical Chemists . (2002). Official methods of analysis (16th ed., pp. 15–211). Washington, DC: Author.
   Google Scholar
• Awika, J. M. , Rooney, L. W. , & Waniska, R. D. (2005). Anthocyanins from black sorghum and their antioxidant properties. Food Chemistry , 90 , 293–301.10.1016/j.foodchem.2004.03.058
   Web of Science ®Google Scholar
• Benavente-García, O. , Castillo, J. , Marin, F. R. , Ortuño, A. , & Del Río, J. A. (1997). Uses and properties of citrus flavonoids. Journal of Agricultural and Food Chemistry , 45 , 4505–4515.10.1021/jf970373s
   Web of Science ®Google Scholar
• Bishnoi, S. , Khetarpaul, N. , & Yadav, R. K. (1994). Effect of domestic processing and cooking methods on phytic acid and polyphenol contents of pea cultivars (Pisum sativum). Plant Foods for Human Nutrition , 45 , 381–388.10.1007/BF01088088
   PubMed Web of Science ®Google Scholar
• Chang, W. S. , Lin, C. C. , Chuang, S. C. , & Chiang, H. C. (1996). Superoxide anion scavenging effect of coumarins. The American Journal of Chinese Medicine , 24 , 11–17.10.1142/S0192415X96000037
   PubMed Web of Science ®Google Scholar
• CHOPIN Applications Laboratory . (2006). Mixolab applications handbook, rheological and enzymatic analysis . Villeneuve la Ga-renne: Author.
   Google Scholar
• Collar, C. , Bollaín, C. , & Rosell, C. M. (2007). Rheological behaviour of formulated bread doughs during mixing and heating. Journal of Food Science and Technology , 13 , 99–107.
   Web of Science ®Google Scholar
• Gallagher, E. , Gormley, T. R. , & Arendt, E. K. (2003). Crust and crumb characteristics of gluten free breads. Journal of Food Engineering , 56 , 153–161.10.1016/S0260-8774(02)00244-3
   Web of Science ®Google Scholar
• Hood-Niefer, S. D. , & Tyler, R. T. (2010). Effect of protein, moisture content and barrel temperature on the physicochemical characteristics of pea flour extrudates. Food Research International , 43 , 659–663.10.1016/j.foodres.2009.09.033
   Web of Science ®Google Scholar
• Huang, W. , Li, L. , Wang, F. , Wan, J. , Tilley, M. , & Ren, C. (2010). Effects of transglutaminase on the rheological and Mixolab thermomechanical characteristics of oat dough. Food Chemistry , 121 , 934–939.10.1016/j.foodchem.2010.01.008
   Web of Science ®Google Scholar
• Jadhav, M. V. , & Annapure, U. S. (2013). Effect of extrusion process parameters and particle size of sorghum flour on expanded snacks prepared using different varieties of sorghum (Sorghum bicolour L.). Journal of Agricultural Science and Technology B , 3 , 71–85.
   Google Scholar
• Jood, S. , Chauhan, B. M. , & Kapoor, A. C. (1987). Polyphenols of chickpea and blackgram as affected by domestic processing and cooking methods. Journal of the Science of Food and Agriculture , 39 , 145–149.10.1002/(ISSN)1097-0010
   Web of Science ®Google Scholar
• Kulamarva, A. , Sosle, V. R. , & Raghavan, G. S. V. (2009). Nutritional and rheological properties of sorghum. International Journal of Food Properties , 12 , 55–69.10.1080/10942910802252148
   Web of Science ®Google Scholar
• Li, S. Q. , & Zhang Q. H. (2001). Advances in the development of functional foods from buckwheat. Critical Reviews in Food Science and Nutrition , 41 , 451–464.10.1080/20014091091887
   PubMed Web of Science ®Google Scholar
• Mauron, J. (1982). Effect of processing on nutritive value of food protein. Handbook of Nutritive Value of Processed Foods , 1 , 429–471.
   Google Scholar
• Mridula, D. , Goyal, R. K. , Bhargav, V. K. , & Manikantan, M. R. (2007). Effect of roasting on texture, color and acceptability of soybean for making sattu. American Journal of Food Technology , 2 , 265–272.
   Google Scholar
• Niba, L. L. & Hoffman, J. (2003). Resistant starch and β-glucan levels in grain sorghum (Sorghum bicolor M.) are influenced by soaking and autoclaving. Food Chemistry , 81 , 113–118.10.1016/S0308-8146(02)00386-2
   Web of Science ®Google Scholar
• Özdemir, M. , & Devres, O. (2000). Analysis of color development during roasting of hazelnuts using response surface methodology. Journal of Food Engineering , 45 , 17–24.10.1016/S0260-8774(00)00036-4
   Web of Science ®Google Scholar
• Ranganathan, V. , Nunjundiah, I. T. , & Bhattacharya, S. (2013). Effect of roasting on rheological and functional properties of sorghum flour. Journal of Food Science and Technology International , 20 , 579–589.
   PubMed Web of Science ®Google Scholar
• Robertson, J. A. , de Monredon, F. D. , Dysseler, P. , Guillon, F. , Amado, R. , & Thibault, J. F. (2000). Hydration properties of dietary fibre and resistant starch: A European collaborative study. LWT - Food Science and Technology , 33 , 72–79.10.1006/fstl.1999.0595
   Web of Science ®Google Scholar
• Rosell, C. M. , Collar, C. , & Haros, M. (2007). Assessment of hydrocolloid effects on the thermo mechanical properties of wheat using the Mixolab. Food Hydrocolloids , 21 , 452–462.10.1016/j.foodhyd.2006.05.004
   Web of Science ®Google Scholar
• Severini, C. , Gomes, T. , De Pilli, T. , & Romani, S. (2000). Autoxidation of packed almonds as affected by Maillard reaction volatile compounds derived from roasting. Journal of Agricultural and Food Chemistry , 48 , 4635–4640.10.1021/jf0000575
   PubMed Web of Science ®Google Scholar
• Taylor, J. R. N. , Schober, T. J. , & Bean, S. R. (2006). Novel food and non-food uses for sorghum and millets. Journal of Cereal Science , 44 , 252–271.10.1016/j.jcs.2006.06.009
   Web of Science ®Google Scholar
• Vose, J. R. (1980). Production and functionality of starches and protein isolates from legume seeds (field pea and horsebeans). Cereal Chemistry , 57 , 406–410.
   Web of Science ®Google Scholar
• Williams, P. C. , Kuzina, F. D. , & Hlynka, L. (1970). A rapid calorimetric procedure for estimating the amylose content of starches and flour. Cereal Chemistry , 47 , 411–421.
   Web of Science ®Google Scholar