Artículo
Effects of extrusion conditions on physical and nutritional properties of extruded whole grain red sorghum (sorghum spp)
Llopart, Emilce Elina
; Drago, Silvina Rosa
; de Greef, Dardo Mario; Torres, Roberto Luis; Gonzalez, Rolando Jose
![Icon](/themes/CONICETDigital/images/conicet.png)
![Icon](/themes/CONICETDigital/images/conicet.png)
Fecha de publicación:
09/2013
Editorial:
Taylor & Francis
Revista:
International Journal of Food Sciences and Nutrition
ISSN:
0963-7486
e-ISSN:
1465-3478
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
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.
Palabras clave:
Extrusion
,
Physicochemical Properties
,
Red Sorghum
,
Red Sorghum
,
Whole Grain
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Colecciones
Articulos(CCT - SANTA FE)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - SANTA FE
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - SANTA FE
Citación
Llopart, Emilce Elina; Drago, Silvina Rosa; de Greef, Dardo Mario; Torres, Roberto Luis; Gonzalez, Rolando Jose; Effects of extrusion conditions on physical and nutritional properties of extruded whole grain red sorghum (sorghum spp); Taylor & Francis; International Journal of Food Sciences and Nutrition; 65; 1; 9-2013; 34-41
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