Effects of Sorghum Type and Milling Process on the Sensory Characteristics of Sorghum Porridge
作者： Martin M. Kebakile , Lloyd W. Rooney , Henriette L. de Kock , John R. N. Taylor
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摘要: ABSTRACT Improvement in the technology of sorghum grain milling for food use requires an in-depth understanding how type and process affect sensory characteristics product. In Africa parts India, product is generally porridge. Porridges prepared from meals produced by 12 types using hand-pounding, roller milling, abrasive decortication followed hammer were subjected to descriptive analysis data analyzed principal component analysis. Milling had more effect than on porridge characteristics. roller-milled darker, specks, astringent, enhanced branny aroma. hand-pounded stiff coarse but rancid off-flavor humus odor. obtained with lighter color, cereal aroma, moderately intense most other attri...
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