Learn why jowar (sorghum) flour can turn bitter over time. Discover how oxidation of its natural fats is the cause and why fresh is best.
1 Answer
Stored jowar flour turns bitter primarily due to the oxidation of its natural oils and the breakdown of fats, leading to rancidity. Improper storage conditions accelerate this process.
Detailed Explanation:
Jowar flour, also known as sorghum flour, contains natural oils and fats. When exposed to air, light, and heat, these oils undergo oxidation. Oxidation is a chemical reaction where oxygen interacts with the fats, causing them to break down into smaller compounds. These compounds, such as aldehydes and ketones, have a characteristic bitter or rancid taste and odor. The higher the temperature and humidity, the faster this process occurs. Additionally, enzymes present in the flour can also contribute to the breakdown of fats over time, further exacerbating the bitterness. Proper storage is crucial to minimize these reactions.
Pro Tip:
To prevent jowar flour from turning bitter, store it in an airtight container in a cool, dark, and dry place, such as the refrigerator or freezer. This significantly slows down the oxidation process and extends its shelf life.