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conferenceseries.com
October 27-29, 2016 Rome, Italy
15th International Conference on
Food Processing & Technology
Volume 7, Issue 12 (Suppl) J Food Process Technol 2016
ISSN: 2157-7110 JFPT, an open access journal Food Technology 2016
October 27-29, 2016
J Food Process Technol 2016, 7:12 (Suppl)
Study of continuous ultrasonication to improve total phenolic content and antioxidant activity in
sorghum flour and its comparison with batch ultrasonication
Umesh Chandra Lohani
G B Pant University of Agriculture & Technology, India
Ultrasonic technology was applied to release the phenolics bound with starch and protein matrix in order to enhance total
phenolic content (TPC) and antioxidant activity (AA) of sorghum flour. Both continuous and batch ultrasonication were
implied with independent variables such as flour to water ratio (FWR), ultrasonication intensity (UI), and ultrasonication time
(UT) with an additional variable as flow rate (FR) in continuous ultrasonication. All the process variables showed a significant
effect on the corresponding ultrasonication process. The Box–Behnken Design provided satisfactory mathematical models which
accurately explain the behavior of both the systems; allowing predicting TPC and AA of the sorghum flour. The optimal conditions for
continuous ultrasonication were a FWR of 10% w/v, an UI of 20 W/cm2, a FR of 15 ml/s, and 130 s UT which predicted a maximum
value of 70.88 mg GAE/100g dry matter (d. m.) for TPC and 143.98µmol TE/100g d. m. for AA. Regarding batch ultrasonication, the
maximum predicted values were 65.61 mg GAE/100g d. m. and 141.04µmol TE/100g d. m. for TPC and AA, respectively at optimum
conditions of 10% w/v FWR, 30 W/cm2 UI, and 200s UT. When comparing with batch ultrasonication, continuous process saved
35% time and 33 % of energy consumption to obtain comparatively higher TPC and AA of sorghum flour. Ultrasonication improved
the free phenolic acid content by releasing the bound phenolics in sorghum flour.
Effect of grinding action on the flow ability of rice flour
D C Saxena and Shumaila Jan
Sant Longowal Institute of Engineering & Technology, India
Rice (Oryza sativa L.) is an important food crop in the world. Broken rice, either basmati or non-basmati rice varieties, is used to
produce rice flour by milling. The effect of grinding action on the flowability of rice flour was evaluated using flow indicators viz.,
bulk density, aerated bulk density, angle of repose, frictional co-efficient, Carr’s index and Hausner’s ratio; and powder flow analysis
viz., cohesive index, caking strength and powder flow stability. Fine rice flours ground in cyclotec mill were more cohesive and coarse
flour (basmati rice flour) ground in super mill was free-flowing. Flours ground using hammer mill was highly irregular in particle
shape than the other flours, thus was found less flowable than flours milled in stone mill, despite of being larger in size.