Optimization of Wheat and Sorghum Seera (Sorgwheat Seera): Effect on functional, physicochemical and structural properties
https://doi.org/10.21323/2618-9771-2025-8-3-431-439
Abstract
While many fermented products grace the market, seera stands out as a traditional delicacy from the hilly regions of Himachal Pradesh. The microflora found in seera includes yeasts such as Saccharomyces cerevisiae and Cryptococcus laurentii, as well as bacteria such as Lactobacillus amylovorus and Bacillus spp., which are crucial due to their distinct characteristics. Our research focuses on optimizing seera made from wheat and sorghum millet to enhance its quality. We used a mixture design approach to explore the effects of three independent variables: wheat (X1, 30–90 g), sorghum (X2, 30–90 g), and temperature (X3, 25–45°C). The key performance indicators were bulk density (Y1), water absorption capacity (Y2), and oil absorption capacity (Y3). The optimal formulation, comprising 90 g of wheat, 30 g of sorghum, and a fermentation temperature of 25°C, achieved impressive results: a bulk density of 538 kg/m³, water absorption capacity of 1.605 g/g, and oil absorption capacity of 1.98 g/g. Compared to the control sample, sorgwheat seera exhibited higher protein and crude fiber content, while moisture levels were lower. Additionally, the morphology of the sorgwheat seera revealed fragmented particles, a testament to the fermentation process. This study highlights the potential of optimizing traditional fermented foods to improve their nutritional profile and functional properties.
Keywords
Supporting agencies: The authors would like to express their gratitude and sincere appreciation to the Department of Food and Nutrition, Babasaheb Bhimrao Ambedkar University, Lucknow for providing their laboratory facility to conduct experiments and accomplish this study.
About the Authors
A. Chaudhary
Babasaheb Bhimrao Ambedkar University
India
India
Ambika Chaudhary, PG Scholar, Department of Food and Nutrition, Food Science and Technology, School of Home Science
Lucknow, Uttar Pradesh, 226025
N. Singh
Babasaheb Bhimrao Ambedkar University
India
India
Neetu Singh, Professor, Head of the Department of Food and Nutrition, Food Science and Technology, School of Home Science
Lucknow, Uttar Pradesh, 226025
A. Nanda
Babasaheb Bhimrao Ambedkar University
India
India
Alka Nanda, Research Scholar, Department of Food and Nutrition, Food Science and Technology, School of Home Science
Lucknow, Uttar Pradesh, 226025
P. Pandey
Ambedkar University; Faculty of Pharmacy and Pharmaceutical Sciences, University of Alberta
India
India
Prashant Pandey, Research Scholar, Department of Pharmaceutical Sciences; Faculty of Pharmacy and Pharmaceutical Sciences
Lucknow, Uttar Pradesh 226025; Edmonton, Alberta T6G 2E1
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For citations:
Chaudhary A., Singh N., Nanda A., Pandey P. Optimization of Wheat and Sorghum Seera (Sorgwheat Seera): Effect on functional, physicochemical and structural properties. Food systems. 2025;8(3):431-439. https://doi.org/10.21323/2618-9771-2025-8-3-431-439
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