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In this study, we evaluated the functionality of starches extracted from dual-purpose sorghum lines (KDFGS1, KDFGS6, KDFGS9, and KDFGS20). There were no significant differences in swelling factor, solubility, or paste clarity among the lines. Sorghum starches exhibited similar pasting patterns with differences in peak viscosity, breakdown, and setback. Starch pastes had similar consistency and had shear-thinning behavior. Sorghum starches showed good gel setting ability, while hardness, cohesiveness, and springiness were not statistically different among the lines. Starch from KDFGS20 had lower retrogradation rate and syneresis during storage at 4°C. Starch pastes were highly susceptible to successive freeze-thaw cycles. Approximately 80% water was separated after five freeze-thaw cycles. Our findings revealed that sorghum starches from dual-purpose lines had acceptable water binding, viscosifying, and gelling properties, making them suitable for food applications that do not require starches with high freezing stability.

The aim of this study was to find the optimum extrusion process conditions for texturized soybean meal as a meat analogue for food formulations using genetic algorithm. The defatted soybean meal was replaced with whole soybean meal at 10% and extruded in the temperature range of 150-200°C, screw speed of 270-300 rpm and 20-25% feed moisture content based on the BoxBehnken design. The barrel temperature effect was markedly greater than those of the feed moisture content and screw speed on the product functional properties and appearance. Higher temperatures led to a higher rehydration capacity, water and oil absorption capacity, however, it had a negative effect on the product brightness. It was found that the extrusion at lower moisture content improved soy protein functionality. Genetic algorithm technique was applied to find the best process conditions. The optimized process conditions were found to be the temperature of 198.8°C, screw speed of 291 rpm and feed moisture content of 20.2%. Overall, the whole soybean treatment was applicable to overcome the oil separation issue during extrusion and the process was optimized to produce texturized soy protein with the maximum attainable functionality.

Chocolate is one of the most delicious foods, one of the most popular foods that plantarum. Optimal conditions in this study with total desirability, according to the relevant statistical design at a concentration of 0.546 listin, 0.8 guar gum and 0.064 arabic gum, the highest survival of probiotic bacteria was 10.599 cfu / gr and tissue stiffness was 8.22 N.