Extrusion cooking of gluten‐free whole grain flour blends

Abstract

Whole grain flour blends from maize, rice, and sorghum were processed in a single screw extruder to produce puffed snacks and the physical properties of the extrudates were determined. Blends from sorghum or maize at high proportions (70%) produced extrudates with low expansion, high apparent density, and small and uniformly distributed air bubbles in their structures that affected texture. Suspensions rich in sorghum reduced setback viscosities. Extrudates produced from equal proportion of maize, rice, and sorghum presented low compression forces and minimum crispness work, whereas blends with high proportion of sorghum affected these textural responses negatively. The choice of a blend of equal proportion of whole grain flours of those three components would allow to produce nutritious puffed snacks with relatively higher dietary fiber content, provided by maize and sorghum, higher protein content by sorghum component, and higher crispness by rice. Practical applicationsThe use whole grains is growing in gluten-free products, due to the benefits of its components (dietary fiber, phytochemicals, protein, vitamins, and minerals) which make them attractive raw materials for designing new alternative foods with health benefits. Glutenfree cereals: maize, rice, and sorghum are available sources in the Americas, particularly in Brazil and in the United States. The thermoplastic extrusion is a cooking technique that allows the combination of heat and shear causing unique changes to the textural properties of the final product. Therefore, whole grain flours with appropriate modulation of the extrusion parameters can be used to create fiber rich cereal products.The use of gluten-free whole grain flours blends includes ready-to-eat dietary fiber rich snacks (puffed extrudates) and, with appropriate milling, it could also be used as ingredient for baking applications, dehydrated instant foods (porridge), cereal beverages, as well as for other innovative applications in the food industry.

Carotenoid extraction using edible vegetable oil: an enriched provitamin A product

“…Although the coefficients for time (X 2 ) were not significant (p > 0.05), they were maintained to improve the model fit. R 2 adj ≥ 0.70 were considered predictive (Toledo et al, 2019). more use of equipment, higher cost, as well as higher exposure of oils to oxidation.…”

Effect of sucrose on the extrusion of varied whole sorghum grits genotypes

“…SC 319 genotype showed the highest content of K (390.69 mg/100 g), Ca (20.19 mg/100 g), and Mn (2.38 mg/100 g). Among low‐tannin genotypes, BRS 330 had the highest Ca contents (18.30 mg/100 g), CMSS 005 stood out in K (390.98 mg/100 g) and Cu (0.39 mg/100 g), while BRS 501 showed higher values of Mg (190.86 mg/100 g), Mn (1.88 mg/100 g), Fe (8.13 mg/100 g), Zn (2.58 mg/100 g), and P (375.17 mg/100 g) compared with other genotypes (Table 2), such Fe concentrations are interesting as they double and triple the values of both high and low‐tannin sorghums, as well as the sorghums reported by Comettant‐Rabanal et al (2021) and Toledo et al (2020), respectively. At the same time would cover 100% of the daily intake demanded by children and adults according to Marriott et al (2020).…”

“…(2.58 mg/100 g), and P (375.17 mg/100 g) compared with other genotypes (Table 2), such Fe concentrations are interesting as they double and triple the values of both high and low-tannin sorghums, as well as the sorghums reported by Comettant-Rabanal et al (2021) and Toledo et al (2020), respectively. At the same time would cover 100% of the daily intake demanded by children and adults according to Marriott et al (2020).…”

Turismo Rural: Uma Reflexão a Partir De Diferentes Olhares

“…Extrusion commonly used to produce breakfast cereals and snacks (BRENNAN et al, 2011) generally composed of cereal grains with significant amounts of starch (BRNCIC et al, 2011;PEKSA et al, 2016;PATHAK and KOCHHAR, 2018). The extrusion process causes hydration of starch and proteins, homogenization, starch gelatinization, fat liquefaction, partial protein denaturation and expansion of the processed material, among others (TOLEDO et al, 2019). The starch, being pregelatinised, undergoes chemical transformations that cause swelling and rupture of the granules, causing modifications of the crystalline structures that consequently increase the solubility and the viscosity in cold water (SHI et al, 2011), increasing the potential in the production of instant foods.…”