Optimization of infrared heating conditions of sorghum flour using central composite design

Storage stability parameters like free fatty acid (FFA) content and lipase activity were evaluated for infrared heated sorghum flour. Infrared heating conditions (temperature and duration) were optimized using a central composite design. Processing at a temperature of 120°C for 8.5 min was optimum to provide the lowest FFA content (0.03%), lipase activity (15 µeq·mg/h), and peak viscosity (318 BU). Correlation coefficient values (R2) for responses of FFA content (96.24%), lipase activity (97.74%), and peak viscosity (90.87%), derived using experimental data, indicated that the model was a good fit. Infrared heating at 120°C for 8.5 min can be useful for development of shelf stable sorghum flour.