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Effects of extrusion conditions on physical and nutritional properties of extruded whole grain red sorghum (sorghum spp).
Int J Food Sci Nutr. 2014 Feb; 65(1):34-41.IJ

Abstract

In order to analyze the effects of extrusion temperature (T: 164, 182, 200 °C) and grits moisture content (g/100 g sample) (%M: 14, 16.5, 19) on textural and physicochemical properties of red sorghum extrudates, whole grain flour was extruded according to a factorial experimental design. The higher values for specific mechanical energy consumption (1006.98 J/g) and expansion (3.36) were obtained at 164 °C-14%M and for sensorial hardness at 164 °C-19%M. While for specific volume, the highest value (10.41 cm³/g) was obtained at 200 °C-14%M. Water solubility and water absorption were directly related with T and inversely with M. Microscopic observation of the samples indicates that the greatest cooking degree was obtained at 200 °C-4%M and the lowest at 164 °C-19%M. Extrusion at 182 °C-14%M allows obtaining an expanded product with good properties. Proximal composition did not show statistically significant differences with raw sample. Extruded sample showed a 25.4% reduction of available lysine and a 31% increase in protein digestibility.

Authors+Show Affiliations

Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral , Argentina and.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24059748

Citation

Llopart, Emilce Elina, et al. "Effects of Extrusion Conditions On Physical and Nutritional Properties of Extruded Whole Grain Red Sorghum (sorghum Spp)." International Journal of Food Sciences and Nutrition, vol. 65, no. 1, 2014, pp. 34-41.
Llopart EE, Drago SR, De Greef DM, et al. Effects of extrusion conditions on physical and nutritional properties of extruded whole grain red sorghum (sorghum spp). Int J Food Sci Nutr. 2014;65(1):34-41.
Llopart, E. E., Drago, S. R., De Greef, D. M., Torres, R. L., & González, R. J. (2014). Effects of extrusion conditions on physical and nutritional properties of extruded whole grain red sorghum (sorghum spp). International Journal of Food Sciences and Nutrition, 65(1), 34-41. https://doi.org/10.3109/09637486.2013.836737
Llopart EE, et al. Effects of Extrusion Conditions On Physical and Nutritional Properties of Extruded Whole Grain Red Sorghum (sorghum Spp). Int J Food Sci Nutr. 2014;65(1):34-41. PubMed PMID: 24059748.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of extrusion conditions on physical and nutritional properties of extruded whole grain red sorghum (sorghum spp). AU - Llopart,Emilce Elina, AU - Drago,Silvina Rosa, AU - De Greef,Dardo Mario, AU - Torres,Roberto Luis, AU - González,Rolando José, Y1 - 2013/09/24/ PY - 2013/9/25/entrez PY - 2013/9/26/pubmed PY - 2014/9/23/medline SP - 34 EP - 41 JF - International journal of food sciences and nutrition JO - Int J Food Sci Nutr VL - 65 IS - 1 N2 - In order to analyze the effects of extrusion temperature (T: 164, 182, 200 °C) and grits moisture content (g/100 g sample) (%M: 14, 16.5, 19) on textural and physicochemical properties of red sorghum extrudates, whole grain flour was extruded according to a factorial experimental design. The higher values for specific mechanical energy consumption (1006.98 J/g) and expansion (3.36) were obtained at 164 °C-14%M and for sensorial hardness at 164 °C-19%M. While for specific volume, the highest value (10.41 cm³/g) was obtained at 200 °C-14%M. Water solubility and water absorption were directly related with T and inversely with M. Microscopic observation of the samples indicates that the greatest cooking degree was obtained at 200 °C-4%M and the lowest at 164 °C-19%M. Extrusion at 182 °C-14%M allows obtaining an expanded product with good properties. Proximal composition did not show statistically significant differences with raw sample. Extruded sample showed a 25.4% reduction of available lysine and a 31% increase in protein digestibility. SN - 1465-3478 UR - https://www.unboundmedicine.com/medline/citation/24059748/Effects_of_extrusion_conditions_on_physical_and_nutritional_properties_of_extruded_whole_grain_red_sorghum__sorghum_spp__ L2 - https://www.tandfonline.com/doi/full/10.3109/09637486.2013.836737 DB - PRIME DP - Unbound Medicine ER -