Novel Approaches for Decortication of Sorghum Grain and Improvement of Sorghum Flour Storage Stability
Sorghum applications in mainstream food production are limited due to its processing difficulties and poor techno-functional and storage properties of the flour. This PhD study explores cell wall-degrading enzymes for selective decortication and intense pulsed light treatment for enhancing flour sta...
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| Format: | Thesis |
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Curtin University
2024
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| Online Access: | http://hdl.handle.net/20.500.11937/95948 |
| _version_ | 1848766062169948160 |
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| author | Nedumpillil Unnikrishnan, Sruthi |
| author_facet | Nedumpillil Unnikrishnan, Sruthi |
| author_sort | Nedumpillil Unnikrishnan, Sruthi |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | Sorghum applications in mainstream food production are limited due to its processing difficulties and poor techno-functional and storage properties of the flour. This PhD study explores cell wall-degrading enzymes for selective decortication and intense pulsed light treatment for enhancing flour stability. Optimised decortication outperformed conventional methods, offering reduced polishing times and improved nutritional and functional properties. Pulsed light treatment reduced lipase activity, enhanced storage properties, and induced significant and desirable protein and starch structure changes. |
| first_indexed | 2025-11-14T11:45:10Z |
| format | Thesis |
| id | curtin-20.500.11937-95948 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T11:45:10Z |
| publishDate | 2024 |
| publisher | Curtin University |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-959482024-09-24T04:25:32Z Novel Approaches for Decortication of Sorghum Grain and Improvement of Sorghum Flour Storage Stability Nedumpillil Unnikrishnan, Sruthi Sorghum applications in mainstream food production are limited due to its processing difficulties and poor techno-functional and storage properties of the flour. This PhD study explores cell wall-degrading enzymes for selective decortication and intense pulsed light treatment for enhancing flour stability. Optimised decortication outperformed conventional methods, offering reduced polishing times and improved nutritional and functional properties. Pulsed light treatment reduced lipase activity, enhanced storage properties, and induced significant and desirable protein and starch structure changes. 2024 Thesis http://hdl.handle.net/20.500.11937/95948 Curtin University restricted |
| spellingShingle | Nedumpillil Unnikrishnan, Sruthi Novel Approaches for Decortication of Sorghum Grain and Improvement of Sorghum Flour Storage Stability |
| title | Novel Approaches for Decortication of Sorghum
Grain and Improvement of Sorghum Flour Storage
Stability |
| title_full | Novel Approaches for Decortication of Sorghum
Grain and Improvement of Sorghum Flour Storage
Stability |
| title_fullStr | Novel Approaches for Decortication of Sorghum
Grain and Improvement of Sorghum Flour Storage
Stability |
| title_full_unstemmed | Novel Approaches for Decortication of Sorghum
Grain and Improvement of Sorghum Flour Storage
Stability |
| title_short | Novel Approaches for Decortication of Sorghum
Grain and Improvement of Sorghum Flour Storage
Stability |
| title_sort | novel approaches for decortication of sorghum
grain and improvement of sorghum flour storage
stability |
| url | http://hdl.handle.net/20.500.11937/95948 |