Sorghum is a staple food grain in many semi-arid and tropic areas of the world, because of its good adaptation to hard environments and its good yield of production. Among important biochemical components for sorghum ...Sorghum is a staple food grain in many semi-arid and tropic areas of the world, because of its good adaptation to hard environments and its good yield of production. Among important biochemical components for sorghum processing are levels of starch and starch depolymerizing enzymes. Due to presence of high amount of starch （56%-73%）, sorghum could be the good candidate for manufacturing of expanded snacks. The effect of various extrusion process parameters on structural and functional properties of extruded snacks prepared using three selected varieties of sorghum including SPV 1411 （Parbhani moti） and SPV 1595 （Parbhani jyoti） （newly developed varieties） and M-35-1 （Maldandi） were investigated in this study. Sorghum flour of different particle size viz. 2, 0.84 and 0.49 mm, was subjected to different extrusion processing conditions： feed moisture content （16%-24%）, die temperature （110-150 ~C）, screw speed （150-270 rpm） and feed rate （50-120 g min^-1）. The feed moisture and die temperature （process variables） showed significant effect on the physical properties. This process parameter also increased dietary fibre with decrease in the content of tannins. Box-behnken design was successfully used to show a relationship between extrusion processing conditions and physical properties of extrudates. The extrudates obtained using SPV 141 l, a variety of sorghum, showed significant results in all attributes compared to SPV 1595 and M-35-1, at feed moisture 22%, die temperature 130℃ and screw speed 210 rpm with 90% overall acceptability.展开更多
文摘Sorghum is a staple food grain in many semi-arid and tropic areas of the world, because of its good adaptation to hard environments and its good yield of production. Among important biochemical components for sorghum processing are levels of starch and starch depolymerizing enzymes. Due to presence of high amount of starch （56%-73%）, sorghum could be the good candidate for manufacturing of expanded snacks. The effect of various extrusion process parameters on structural and functional properties of extruded snacks prepared using three selected varieties of sorghum including SPV 1411 （Parbhani moti） and SPV 1595 （Parbhani jyoti） （newly developed varieties） and M-35-1 （Maldandi） were investigated in this study. Sorghum flour of different particle size viz. 2, 0.84 and 0.49 mm, was subjected to different extrusion processing conditions： feed moisture content （16%-24%）, die temperature （110-150 ~C）, screw speed （150-270 rpm） and feed rate （50-120 g min^-1）. The feed moisture and die temperature （process variables） showed significant effect on the physical properties. This process parameter also increased dietary fibre with decrease in the content of tannins. Box-behnken design was successfully used to show a relationship between extrusion processing conditions and physical properties of extrudates. The extrudates obtained using SPV 141 l, a variety of sorghum, showed significant results in all attributes compared to SPV 1595 and M-35-1, at feed moisture 22%, die temperature 130℃ and screw speed 210 rpm with 90% overall acceptability.
