Claim · model-written summary
Drying at 40 °C for 12 h extended the enzymatic activity started during sprouting, compared with 50 °C for 6 h.
- Organ / stage
- sproutinge1
- Treatment
- drying treatment at lower temperature/longer time (40 °C for 12 h)e1
- Outcome
- enzymatic activitye1
- Direction
- extendede1
- Comparator
- higher temperature/shorter time (50 °C for 6 h)e1
SorghumNot reportedMaterialGeneCompoundInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Sprouting of Sorghum”
e1“the drying treatment at lower temperature/longer time (40 °C for 12 h) extended the enzymatic activity that started during sprouting compared to the one performed at higher temperature/shorter time (50 °C for 6 h)”
Title
Mia Marchini; Alessandra Marti; Claudia Folli; et al. Foods 2021. doi:10.3390/foods10020407
Other claims from this paper (4)
- Intervention effect Drying at 40 °C for 12 h increased protein hydrolysis and water- and oil-holding capacity of the flour, compared with 50 °C for 6 h.
- Mechanism Higher protein matrix hydrolysis exposed starch to enzymes and increased its digestibility.
- Observation Technological functionality of the flour was worsened by higher protein matrix hydrolysis.
- Recommendation Modulating drying conditions could further improve the nutritional profile of sorghum flour, in addition to sprouting.