Physicochemical properties of expanded extrudates from colored sorghum genotypes.

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dc.contributorJHONY WILLIAN VARGAS-SOLÓRZANO, UFRRJ; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; CRISTINA YOSHIE TAKEITI, CTAA; JOSE LUIS RAMIREZ ASCHERI, CTAA; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS.
dc.creatorVARGAS-SOLÓRZANO, J. W.
dc.creatorCARVALHO, C. W. P.
dc.creatorTAKEITI, C. Y.
dc.creatorASCHERI, J. L. R.
dc.creatorQUEIROZ, V. A. V.
dc.date2018-05-10T01:03:21Z
dc.date2018-05-10T01:03:21Z
dc.date2014-01-23
dc.date2014
dc.date2018-05-10T01:03:21Z
dc.date.accessioned2026-07-07T05:21:57Z
dc.descriptionThe 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.
dc.identifierFood Research International, Barking, v. 55, p. 37-44, Jan. 2014.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/977158
dc.identifier10.1016/j.foodres.2013.10.023
dc.identifier.urihttp://hdl.handle.net/123456789/488738
dc.languageeng
dc.rightsopenAccess
dc.subjectGrão integral
dc.subjectPropriedade funcional
dc.subjectTanino condensado
dc.subjectEnergia mecânica específica
dc.subjectPropriedade físico-química
dc.subjectWhole grain foods
dc.subjectProanthocyanidins
dc.titlePhysicochemical properties of expanded extrudates from colored sorghum genotypes.
dc.typeArtigo de periódico

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