Physicochemical properties, characteristics, and consumer acceptance of whole grain sorghum expanded extrudates

Abstract

The objective of this work was to study how six sorghum genotypes affected the production of whole grain expanded snacks using extrusion cooking and to evaluate their physicochemical properties, sensory characteristics, and consumer acceptance.

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

“…TCT was only observed in brown sorghums, where their values ranged from 1.72 to 4.48 mg CE/g (Table 4) and are relatively lower than other pigmented sorghums reported by Gaytán‐Martínez et al (2017), but similar to those found by Chávez et al (2021). The TCT content of the BR 305 and SC 319 extrudates was affected by single‐screw extrusion, totally degrading the TCT of SC 319 extrudates.…”

“…This result may be associated with the high protein and lipid contents of this genotype (Table 2), while proteins provide rigidity through the adhesion of protein bodies with starch (Duodu et al, 2002), lipids hinder fractures by dissipating the impact force, with a lower impact on particle size reduction during milling. Conversely, genotypes BRS 330 and CMSS 005, due to their low fiber content among the samples, had lower percentages of coarse particles (31 and 26.2%), as explained by Chávez et al (2021) in relation to the influence of high fiber and higher percentages of particle size, which resulted in the highest fine particles (24.9 and 29.1%, respectively) among all sorghum genotypes.…”

“…The lowest SEI and highest BD of BRS 501 extrudates at 0% sucrose in the single‐screw extruder would be related to less starch conversion, due to poor shear, less dough temperature distribution effects, which lead to the decreases of heat transfer, thus affecting starch thermo modification. On the other hand, Chávez et al (2021) reported opposite results (higher expansion, lower BD, and higher starch conversion), using the same genotype (BRS 501) and a twin‐screw extruder, which allows better heat transfer rate, higher shear and retention time during extrusion process (van Zuilichem et al, 1983).…”

“…Conversely, genotypes BRS 330 and CMSS 005, due to their low fiber content among the samples, had lower percentages of coarse particles (31 and 26.2%), as explained by Chávez et al (2021) in relation to the influence of high fiber and higher percentages of particle size, which resulted in the highest fine particles (24.9 and 29.1%, respectively) among all sorghum genotypes.…”

Performance of Thermoplastic Extrusion, Germination, Fermentation, and Hydrolysis Techniques on Phenolic Compounds in Cereals and Pseudocereals

“…Thermoplastic extrusion alters antinutritional factors by denaturing proteins during thermomechanical processing and depolymerizing phenolic compounds that interact with proteins, such as condensed tannins [26,27]. In this sense, there is a change in the bioavail-ability of nutrients and phytochemicals, especially in the fraction of the pericarp of grains, since the phenolic compounds are linked to the fraction of dietary fiber [28].…”