Physicochemical properties of expanded extrudates from colored sorghum genotypes
| Autor: | Valéria Aparecida Vieira Queiroz, Carlos Wanderlei Piler de Carvalho, Jhony Willian Vargas-Solórzano, José Luis Ramírez Ascheri, C. Y. Takeiti |
|---|---|
| Přispěvatelé: | JHONY WILLIAN VARGAS-SOLÓRZANO, UFRRJ, CARLOS WANDERLEI PILER DE CARVALHO, CTAA, CRISTINA YOSHIE TAKEITI, CTAA, JOSE LUIS RAMIREZ ASCHERI, CTAA, VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS. |
| Rok vydání: | 2014 |
| Předmět: |
chemistry.chemical_classification
Absorption of water biology Starch food and beverages Tanino condensado Energia mecânica específica Specific mechanical energy Sorghum biology.organism_classification Grão integral Propriedade físico-química chemistry.chemical_compound Propriedade funcional chemistry Botany Tannin Proanthocyanidins Extrusion Condensed tannin Fiber Food science Whole grain foods Food Science |
| Zdroj: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice) Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
| ISSN: | 0963-9969 |
| Popis: | The diversity of sorghum grainsis relatedto their intrinsic properties, which include starch type,non-starch components and phenolic compounds. The latter are genotype dependent and affect the pericarp characteristics such as color and presence of a pigmented testa. This diversity can be valuable for developing new food products by thermoplastic extrusion intended for human consumption. Flours from sorghum grains from the genotypes of varied pericarp color: white (CMSXS180; 9010032), red (BRS 310; BRS 308) and light brown (BRS 305; 9929034) were processed in a co-rotating twin-screw extruder. Changes promoted by extrusion cooking were evaluated via specific mechanical energy (SME), die pressure, apparent density, sectional expansion index (SEI), water absorption index (WAI) and water solubility index (WSI). Pericarp color affected diepressure, apparent density and WSI values of extrudates. Light brown genotypes, rich in tannin and fiber content, generated the lowest die pressure and SEI values. Red genotypes presented the lowest SME and the highest WAI values. White genotypes presented intermediate SME and the highest die pressure values. These results reflect differences in starch conversion induced by the pericarp type. These results further suggest the potential use of pigmented sorghum extrudates for human consumption. Made available in DSpace on 2018-05-10T01:03:21Z (GMT). No. of bitstreams: 1 Physicochemicalproperties.pdf: 2413559 bytes, checksum: bbc0c369210dfb5a60600b95befc2684 (MD5) Previous issue date: 2014-01-23 |
| Databáze: | OpenAIRE |
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