Optimization of infrared heating conditions of sorghum flour using central composite design

• Published in: Food science and biotechnology Vol. 24; no. 5; pp. 1667 - 1671
• Main Authors: Swaminathan, Indhurathna, Guha, Manisha, Hunglur, Umesh Hebbar, Rao, Dayakar Benhur
• Format: Journal Article
• Language: English
• Published: Seoul The Korean Society of Food Science and Technology 01-10-2015; 한국식품과학회
• Subjects: Chemistry; Chemistry and Materials Science; Food Science; Nutrition; 식품과학; infrared heating; sorghum flour; lipase activity; free fatty acid
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-015-0216-7

Storage stability parameters like free fatty acid (FFA) content and lipase activity were evaluated for infrared heated sorghum flour. Infrared heating conditions (temperature and duration) were optimized using a central composite design. Processing at a temperature of 120°C for 8.5 min was optimum to provide the lowest FFA content (0.03%), lipase activity (15 µeq·mg/h), and peak viscosity (318 BU). Correlation coefficient values (
R
2
) for responses of FFA content (96.24%), lipase activity (97.74%), and peak viscosity (90.87%), derived using experimental data, indicated that the model was a good fit. Infrared heating at 120°C for 8.5 min can be useful for development of shelf stable sorghum flour.