Effect of Processing Accuracy on Tannin and Fatty Acid Value of Sorghum Rice
The tannin content and fatty acid value serve as crucial indicators for assessing the quality and flavor of sorghum grains.This study measured tannin content and fatty acid values of sorghum rice samples with different processing accuracy,analyzed and compared the variation rules and relationships of each measured value.The results indicate that when 65％of the red sorghum rice samples were milled for 100 seconds,achieving processing accuracy of over 90％,the tannin content decreased from 1.0％to 0.3％,and the average value of fatty acids reduced by 42％compared to the raw materials.The spiked recoveries for tannin exceeded 94％,with the relative standard deviation of replicate measurements remaining below 3％,indicating good stability.Enhancing processing accuracy to above 90％significantly reduces both tannin content and fatty acid value in sorghum rice,offering reference for its deep processing.
sorghum riceprocessing accuracytanninfatty acid value
NETL
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万方数据
