Effects of extrusion conditions on physical and nutritional properties of extruded whole grain red sorghum (sorghum spp).
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.
Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral , Argentina and.
Emilce Elina
EE
Llopart
Silvina Rosa
SR
Drago
Dardo Mario
DM
De Greef
Roberto Luis
RL
Torres
Rolando José
RJ
González
D001118:Argentina; D055598:Chemical Phenomena; D003296:Cooking; D004043:Dietary Fiber / Q000032:analysis* / Q000378:metabolism; D004044:Dietary Proteins / Q000032:analysis / Q000737:chemistry / Q000378:metabolism; D004063:Digestion; D005433:Flour / Q000032:analysis*; D005511:Food Handling; D006244:Hardness; D006358:Hot Temperature / Q000009:adverse effects; D006801:Humans; D019266:Iron, Dietary / Q000032:analysis / Q000378:metabolism; D008239:Lysine / Q000032:analysis / Q000378:metabolism; D009753:Nutritive Value; D010940:Plant Proteins / Q000032:analysis / Q000737:chemistry / Q000378:metabolism; D012639:Seeds / Q000737:chemistry* / Q000648:ultrastructure; D012677:Sensation; D012995:Solubility; D045868:Sorghum / Q000737:chemistry* / Q000648:ultrastructure; D013213:Starch / Q000032:analysis / Q000737:chemistry / Q000378:metabolism / Q000648:ultrastructure; D014867:Water / Q000032:analysis; D015032:Zinc / Q000032:analysis / Q000378:metabolism
D004043:Dietary Fiber; D004044:Dietary Proteins; D019266:Iron, Dietary; D010940:Plant Proteins; D014867:Water; D013213:Starch; D015032:Zinc; D008239:Lysine