Effects of extrusion conditions on physical and nutritional properties of extruded whole grain red sorghum (sorghum spp)

Autores
Llopart, Emilce Elina; Drago, Silvina Rosa; de Greef, Dardo Mario; Torres, Roberto Luis; Gonzalez, Rolando Jose
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Llopart, Emilce Elina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: de Greef, Dardo Mario. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Torres, Roberto Luis. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Gonzalez, Rolando Jose. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Materia
Extrusion
Physicochemical Properties
Red Sorghum
Red Sorghum
Whole Grain
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/31403
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/31403
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effects of extrusion conditions on physical and nutritional properties of extruded whole grain red sorghum (sorghum spp)Llopart, Emilce ElinaDrago, Silvina Rosade Greef, Dardo MarioTorres, Roberto LuisGonzalez, Rolando JoseExtrusionPhysicochemical PropertiesRed SorghumRed SorghumWhole Grainhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In 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.Fil: Llopart, Emilce Elina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: de Greef, Dardo Mario. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Torres, Roberto Luis. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Gonzalez, Rolando Jose. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaTaylor & Francis2013-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/31403Llopart, 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; 34-410963-74861465-3478CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.tandfonline.com/doi/abs/10.3109/09637486.2013.836737info:eu-repo/semantics/altIdentifier/doi/10.3109/09637486.2013.836737info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-17T11:52:28Zoai:ri.conicet.gov.ar:11336/31403instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-17 11:52:28.331CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effects of extrusion conditions on physical and nutritional properties of extruded whole grain red sorghum (sorghum spp)
title Effects of extrusion conditions on physical and nutritional properties of extruded whole grain red sorghum (sorghum spp)
spellingShingle Effects of extrusion conditions on physical and nutritional properties of extruded whole grain red sorghum (sorghum spp)
Llopart, Emilce Elina
Extrusion
Physicochemical Properties
Red Sorghum
Red Sorghum
Whole Grain
title_short Effects of extrusion conditions on physical and nutritional properties of extruded whole grain red sorghum (sorghum spp)
title_full Effects of extrusion conditions on physical and nutritional properties of extruded whole grain red sorghum (sorghum spp)
title_fullStr Effects of extrusion conditions on physical and nutritional properties of extruded whole grain red sorghum (sorghum spp)
title_full_unstemmed Effects of extrusion conditions on physical and nutritional properties of extruded whole grain red sorghum (sorghum spp)
title_sort Effects of extrusion conditions on physical and nutritional properties of extruded whole grain red sorghum (sorghum spp)
dc.creator.none.fl_str_mv Llopart, Emilce Elina
Drago, Silvina Rosa
de Greef, Dardo Mario
Torres, Roberto Luis
Gonzalez, Rolando Jose
author Llopart, Emilce Elina
author_facet Llopart, Emilce Elina
Drago, Silvina Rosa
de Greef, Dardo Mario
Torres, Roberto Luis
Gonzalez, Rolando Jose
author_role author
author2 Drago, Silvina Rosa
de Greef, Dardo Mario
Torres, Roberto Luis
Gonzalez, Rolando Jose
author2_role author
author
author
author
dc.subject.none.fl_str_mv Extrusion
Physicochemical Properties
Red Sorghum
Red Sorghum
Whole Grain
topic Extrusion
Physicochemical Properties
Red Sorghum
Red Sorghum
Whole Grain
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
Fil: Llopart, Emilce Elina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: de Greef, Dardo Mario. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Torres, Roberto Luis. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Gonzalez, Rolando Jose. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
description 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.
publishDate 2013
dc.date.none.fl_str_mv 2013-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/31403
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
0963-7486
1465-3478
CONICET Digital
CONICET
url http://hdl.handle.net/11336/31403
identifier_str_mv 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
0963-7486
1465-3478
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.tandfonline.com/doi/abs/10.3109/09637486.2013.836737
info:eu-repo/semantics/altIdentifier/doi/10.3109/09637486.2013.836737
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Taylor & Francis
publisher.none.fl_str_mv Taylor & Francis
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1843606869326692352
score 13.001348

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