Physicochemical properties of expanded extrudates from colored sorghum genotypes

The diversity of sorghum grains is related to 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...

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Bibliographic Details
Published in:Food research international 2014-01, Vol.55, p.37-44
Main Authors: Vargas-Solórzano, Jhony Willian, Carvalho, Carlos Wanderlei Piler, Takeiti, Cristina Yoshie, Ascheri, José Luís Ramírez, Queiroz, Valéria Aparecida Vieira
Format: Article
Language:English
Subjects:
Biological and medical sciences
Bulk density
Color
Condensed tannin
Die pressure
Extrusions
Food industries
Foods
Functional property
Fundamental and applied biological sciences. Psychology
Grains
Human
Sorghum
Specific mechanical energy
Starches
Whole grain
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Summary:The diversity of sorghum grains is related to 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 die pressure, 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. •Whole sorghum grains of colored genotypes were processed by extrusion.•Specific mechanical energy and die pressure were affected by sorghum genotype.•Fiber and tannin affected the expansion and hydration properties of the extrudates.•Potential inclusion of colored sorghum as ready-to-eat foods.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2013.10.023