Modeling of Continuous Ultrasonication to Improve Total Phenolic Content and Antioxidant Activity in Sorghum Flour: A Comparison between Response Surface Methodology and Artificial Neural Network
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Umesh C. Lohani
und
K. Muthukumarappan
Abstract
Fermentation followed by continuous ultrasonication was applied to release the bound phenolics in sorghum flour (SF). Total phenolic content (TPC) and antioxidant activity (AA) increased with decrease in fermentation time (FT), flour to water ratio (FWR), flow rate (FR) and ultrasonication intensity (UI). The influence of process variables was investigated by Box–Behnken design and multi-layer perceptron neural network. The optimum conditions for maximum TPC and AA were obtained as 12 h FT, 10 % (w/v) FWR, 20 W/cm2 UI, 4 ml/s FR and 120 s UT. The values observed for TPC and AA at optimum conditions were 90.1 mg GAE/100 g dm and 190.1 µmol TE/100 g dm, respectively, while these values for control SF were observed as 63.9 mg GAE/100 g dm and 133.5 µmol TE/100 g dm. Ultrasonication improved the free phenolic acid content by releasing bound phenolics in SF. The ANN model prediction was more precise compared to the RSM model.
Acknowledgement
The authors gratefully acknowledge the funding provided by Agricultural Experiment Station, College of Agriculture and Biological Sciences, South Dakota State University. We would also like to thank ADM Milling Co. (Overland Park, KS) for providing sorghum flour used in this research.
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Artikel in diesem Heft
- Articles
- Using Liquid-Only Cans (Equipped with a Single Particle) to Quantify Heat Transfer Phenomenon During Thermal Processing
- Improvement of the Flavor and Quality of Watermelon Vinegar by High Ethanol Fermentation using Ethanol-Tolerant Acetic Acid Bacteria
- Comparison of Drying and Quality Characteristics of Pear (Pyrus Communis L.) Using Mid-Infrared-Freeze Drying and Single Stage of Freeze Drying
- Microwave Drying Characteristics of Soybeans in Single and Variable Microwave Power Density
- Dielectric Properties of Importance in Operations of Post-harvest of Sorghum
- Effect of Drying Methods on the Rheological Properties of Sugar Beet Pulp Pectin
- Addition of Whey Protein in Bread-Making: Textural Parameters and Antioxidant Potential of Leavened and Unleavened Bread
- Modeling of Continuous Ultrasonication to Improve Total Phenolic Content and Antioxidant Activity in Sorghum Flour: A Comparison between Response Surface Methodology and Artificial Neural Network
- Optimization of Rice Bran Oil Encapsulation Using Jackfruit Seed Starch – Whey Protein Isolate Blend as Wall Material and Its characterization
- Removal of Lipids, Cholesterol, Nucleic Acids and Haem Pigments During Production of Protein Isolates from Broiler Meat Using pH-shift Processes
