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The Impact of Hydrothermal Treatments on Technological Properties of Whole Grains and Soriz (Sorghum oryzoidum) Groats

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dc.contributor.author SIMINIUC, Rodica
dc.contributor.author ȚURCANU, Dinu
dc.date.accessioned 2024-06-05T12:29:15Z
dc.date.available 2024-06-05T12:29:15Z
dc.date.issued 2020
dc.identifier.citation SIMINIUC, Rodica, ȚURCANU, Dinu. The Impact of Hydrothermal Treatments on Technological Properties of Whole Grains and Soriz (Sorghum oryzoidum) Groats. In: Food and Nutrition Sciences, 2020. vol. 11. nr. 10, pp. 955-968. ISSN 2157-944X. e-ISSN 2157-9458. en_US
dc.identifier.issn 2157-944X
dc.identifier.issn 2157-9458
dc.identifier.uri https://doi.org/10.4236/fns.2020.1110067
dc.identifier.uri http://repository.utm.md/handle/5014/27312
dc.description Acces full text - https://doi.org/10.4236/fns.2020.1110067 en_US
dc.description.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. en_US
dc.language.iso en en_US
dc.publisher Scientific Research Publishing Inc. en_US
dc.relation.ispartofseries Food and Nutrition Sciences;2020. vol. 11. nr. 10
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject hydrothermal treatment en_US
dc.subject soriz (Sorghum oryzoidum) en_US
dc.subject whole grains en_US
dc.subject gluten free products en_US
dc.title The Impact of Hydrothermal Treatments on Technological Properties of Whole Grains and Soriz (Sorghum oryzoidum) Groats en_US
dc.type Article en_US


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