Influence of Culinary Treatment on Soriz Mineral Elements (Sorghum Oryzoidum)  

作　　者：Rodica Siminiuc Lidia Coșciug Rodica Siminiuc;Lidia Coșciug(Department of Food and Nutrition, Faculty of Food Science, Technical University of Moldova, Chisinau, Republic of Moldova)

机构地区：[1]Department of Food and Nutrition, Faculty of Food Science, Technical University of Moldova, Chisinau, Republic of Moldova

出　　处：《Food and Nutrition Sciences》2022年第1期78-84,共7页食品与营养科学（英文）

摘　　要：Sor</span></span></span></span><span><span><span><span><span style="font-family:"">i</span></span></span></span></span><span><span><span><span><span style="font-family:"">z (</span></span></span></span></span><span><span><span><span><span style="font-family:""><i></span></span></span></span></span><span><span><span><span><i><span style="font-family:"">Sorghum</span></i></span></span></span></span><span><span><span><span><span style="font-family:""> <i>oryzoidum</i></span></span></span></span></span><span><span><span><span><i><span style="font-family:""></i></span></i></span></span></span></span><span><span><span><span><span style="font-family:"">) is a relatively new cereal of hybrid origin ob</span></span></span></span></span><span><span><span><span><span style="font-family:"">tained at the Research Institute for Maize and Sorghum of Moldova. This paper presents and analy</span></span></span></span></span><span><span><span><span><span style="font-family:"">z</span></span></span></span></span><span><span><span><span><span style="font-family:"">es the results of the study of essential minerals content (K, Na, Ca, P, Mg, Fe) in native and hulled sorghum grains and their changes <span>under the effect of hydrothermal treatment. The results show that the sorghum grains are a good source of essential minerals, especially of K, P and</span> Mg and are less rich in Ca, Na and Fe. The experimental data have demonstrated that the technological process applied to obtain hulled sorghum leads to a considerable decrease </span></span></span></span></span><span><span><span><span><span style="font-family:"">in</span></span></span></span></span><span><span><span><span><span style="font-family:""> minerals content. Culinary treatment had a greater impact on the K content and lower on P and Mg content. The results will be used to op<span>timize the parameters of raw material processing and culinary</span> treatment with <span>the aim of minimizing the mineral loss as well as for </span></span></span></span></span></span><span><spaSor</span></span></span></span><span><span><span><span><span style="font-family:"">i</span></span></span></span></span><span><span><span><span><span style="font-family:"">z (</span></span></span></span></span><span><span><span><span><span style="font-family:""><i></span></span></span></span></span><span><span><span><span><i><span style="font-family:"">Sorghum</span></i></span></span></span></span><span><span><span><span><span style="font-family:""> <i>oryzoidum</i></span></span></span></span></span><span><span><span><span><i><span style="font-family:""></i></span></i></span></span></span></span><span><span><span><span><span style="font-family:"">) is a relatively new cereal of hybrid origin ob</span></span></span></span></span><span><span><span><span><span style="font-family:"">tained at the Research Institute for Maize and Sorghum of Moldova. This paper presents and analy</span></span></span></span></span><span><span><span><span><span style="font-family:"">z</span></span></span></span></span><span><span><span><span><span style="font-family:"">es the results of the study of essential minerals content (K, Na, Ca, P, Mg, Fe) in native and hulled sorghum grains and their changes <span>under the effect of hydrothermal treatment. The results show that the sorghum grains are a good source of essential minerals, especially of K, P and</span> Mg and are less rich in Ca, Na and Fe. The experimental data have demonstrated that the technological process applied to obtain hulled sorghum leads to a considerable decrease </span></span></span></span></span><span><span><span><span><span style="font-family:"">in</span></span></span></span></span><span><span><span><span><span style="font-family:""> minerals content. Culinary treatment had a greater impact on the K content and lower on P and Mg content. The results will be used to op<span>timize the parameters of raw material processing and culinary</span> treatment with <span>the aim of minimizing the mineral loss as well as for </span></span></span></span></span></span><span><spa

关 键 词：Whole Grains of Soriz Hulled Sorghum Grains Essential Minerals Culinary Treatment 

分 类 号：O17[理学—数学]