Nafisa Sadaf, MS (she/her/hers)

Graduate Research Assistant
University of Arkansas
Fayetteville, AR, United States

My name is Nafisa Sadaf. I am from Bangladesh. I am currently pursuing my master’s in food science from the department of food science at the University of Arkansas. I am working as a graduate research assistant in Food Engineering for Health Lab. My advisor is Dr. Ali Ubeyitogullari. My research is on enhancing the functional properties of sorghum protein with a novel drying method using super critical carbon dioxide. Super critical carbon dioxide drying is a novel and sustainable method and can be used to enhance functional properties of protein. For my research, sorghum protein was extracted from white whole grain sorghum flour and dried two ways: freeze drying and super critical carbon dioxide drying. Sorghum plant is drought resistant and sorghum protein is a gluten-free protein source. The full potential of sorghum has not been fully utilized. I demonstrated that super critical carbon dioxide drying enhances some functional properties of sorghum protein such as solubility and porosity. I am currently working on the digestibility, volatile compounds and amino acid content of the dried sorghum proteins. Preliminary findings are that the sorghum proteins dried with super critical carbon dioxide has more digestibility than freeze dried sorghum proteins.

Disclosure information not submitted.

Presentation(s):

• Effect of a novel drying method based on supercritical carbon dioxide on the physicochemical properties of sorghum proteins

  Tuesday, April 30, 2024
  5:00 PM – 6:00 PM EDT