Sorghum and roasted coffee blends as a novel extruded product: Bioactive compounds and antioxidant capacity

Chávez, Davy William Hidalgo; Ascheri, José Luis Ramírez; Carvalho, Carlos Wanderlei Piler de; Godoy, Rossana Catiê Bueno de; Pacheco, Sidney

doi:10.1016/j.jff.2016.12.012

Cited by 49 publications

(53 citation statements)

References 38 publications

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“…The thermoplastic extrusion process consists of a high temperature/short time heat treatment (CHÁVEZ et al, 2017). This process promotes the disruption of the granular structure of starch, denaturing and re-directing proteins to form a final product with modified physical characteristics.…”

Section: Resultsmentioning

confidence: 99%

“…Extrusion cooking and milling are processes widely used in the food industry that can also affect water mobility and affinity, and hence the moisture sorption of the materials due to modifications that occur in the starch and in other constituents present, such as dietary fibre (CHÁVEZ et al, 2017). Previous studies have examined the effect of different processes on the isotherms of products (VALDEZ-NIEBLA et al, 1993;RAMANATHAN;CENKOWSKI, 1995;JAMROZ et al, 1999;SUKAINAH et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

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Influence of milling and extrusion on the sorption properties of sorghum

Galdeano

Tonon

Menezes

et al. 2018

Braz. J. Food Technol.

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The processing to which a material is subjected can affect its physical or chemical structures, resulting in products with different hygroscopic behaviours. The present work studied the water adsorption properties of sorghum subjected to different types of processing: raw flour (produced by milling whole grain), extrudates (obtained using a double screw extruder) and extruded flour (obtained by milling the extrudates). The isotherms were obtained using an automated instrumental method. The tests were run in duplicate at 25 °C with relative humidity values ranging between 11 and 84%. The water adsorption data fitted the GAB model well, showing high coefficients of determination. The estimated water contents of the adsorption monolayer ranged from 5.3 to 6.9 g of water per 100 g of dry material. The sorption isotherms were affected by the type of processing, extrusion cooking resulting in products with less water in the monolayer (less hygroscopic). The milling process yielded high water contents in the monolayer, probably due to the breakdown of some polymer-polymer interactions, which exposed the binding sites. To ensure microbiological stability, the water contents in the materials should not exceed 6.9 g of water per 100 g of dry material for raw sorghum flour, 5.3 g of water per 100 g for sorghum extrudates and 6.7 g of water per 100 g for extruded sorghum flour. Keywords: Extruded flour; Extrudates; Raw flour; Sorghum bicolor L.; Sorption isotherms. ResumoO processamento ao qual um material é submetido pode afetar sua estrutura física ou química, resultando em produtos com diferentes comportamentos higroscópicos. No presente trabalho, objetivou-se estudar as propriedades de adsorção de água do sorgo em diferentes formas de processamento: farinha crua (produzida pela moagem de grãos inteiros), extrusados (produzidos em extrusora de duplo parafuso) e farinha extrusada (obtida pela moagem dos extrudados). As isotermas foram obtidas usando o método instrumental automatizado. Os testes foram realizados em duplicata, a 25 °C, com valores de umidade relativa variando entre 11 e 84%. Os dados de adsorção de água foram bem ajustados ao modelo de GAB, mostrando altos coeficientes de determinação. O teor estimado de água da monocamada variou de 5,3 a 6,9 g de água por 100 g de material seco. As isotermas de sorção foram afetadas pelo tipo de processamento, sendo que o cozimento por extrusão resultou em produtos com menor valor de monocamada (menos higroscópico). O processo de moagem produziu valores de monocamada elevados, provavelmente devidos à degradação de algumas interações polímero-polímero, que expuseram sítios de ligação. Para garantir a estabilidade microbiológica, o teor de água nos materiais não deve ser superior a 6,9 g de água por 100 g de material seco para a farinha crua de sorgo; 5,3 g de água por 100 g para os extrusados de sorgo, e 6,7 g de água por 100 g para a farinha extrusada. Palavras

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Influence of milling and extrusion on the sorption properties of sorghum

Galdeano

Tonon

Menezes

et al. 2018

Braz. J. Food Technol.

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“…Concerning its nutritional value, in a study of 100 sorghum genotypes, cultivated under controlled water stress condition, Queiroz 30 , reported minimum and maximum values (g/100g) of the following components: carbohydrates (54,6 -77,2), proteins (7,8 -19,0), dietary fiber (8,5 -26,3), lipids (1,6 -5,0) and ash (0, 9 -2,8). Sorghum prolamins are named kafirins, which are considered safe for celiac patients 12 .…”

Section: Sorghummentioning

confidence: 99%

“…The consumption of sorghum in countries with obesity and diabetes problems may contribute to reduced digestibility, which in turn, it is an attractive option for developing sorghum based low calorie health foods 32,33 . The major phenolic compounds present in sorghum are ferulic acid (120,5 -652,1μg/g) 35,12 , p-coumaric acid (41,9-68,1 μg/g) 35,12 , vanillic acid (30,1 -61,4 μg/g) 12 , condensed tannins (proanthocyanidins), 3-deoxyanthocyanins, 4-coumaric acid, 4-hydroxybenzoic acid, caffeic acid, caffeoylglycerol and coumaroylglycerol 12,34,35 . The secondary metabolics present in sorghum grain has the highest level of antioxidants, that can vary from 2,5 to 17,5 μM trolox/g (ABTS), from 12,8 to 27,7 μM trolox/g (DPPH) and 1,0 to 28,4 μM trolox/g (FRAP), when compared to other cereals 12,35,3 .…”

Section: Sorghummentioning

confidence: 99%

Sorgo, un cereal alternativo para productos sin gluten

Chávez¹,

Ascheri²,

Martins³

et al. 2018

Rev. chil. nutr.

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There is a growing demand for health foods, indicated by the number of searches including the terms "celiac disease" and "gluten free products". Most information is designed not only for celiac and gluten intolerant patients, but by others interested in obtaining additional health benefits from foods. Sorghum has been recently recognized as a cereal with functional properties, able to improve human health, but still of low direct human consumption. This review aims to illustrate the publication trends relating to sorghum for gluten free products and celiac disease. The scientific literature available in databases from the last twenty years was used. We perceived the need for further sensorial studies in order to understand the consumer expectations of gluten free products, considering the large varieties of colored sorghum grains that could be used to prepare different gluten free products.

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“…Food extrusion is a growing technology used by food industries that produces and market a large number of ready‐to‐eat food products and a variety of expanded snacks in different shapes, among others. This technology is an industrial cooking process that combines high‐pressure, heat and mechanical shear in a short period of time, causing physical and chemical changes to the food matrix (Chávez, Ascheri, Carvalho, Godoy, & Pacheco, ). Extrusion conditions such as temperature, feed rate, screw speed, and screw configuration, influence the physical and chemical properties of the extruded products.…”

Section: Introductionmentioning

confidence: 99%

Effects of rice amylose content and processing conditions on the quality of rice and bean-based expanded extrudates

Vanier

Santos

Villanova

et al. 2018

J Food Process Preserv

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Effects of rice amylose content (6.1%, 17.7%, and 23.1%), moisture content of raw formulations (18% and 22%) and the maximum extrusion barrel temperature (100 and 140°C) on physical, sensorial, and nutritional properties of rice and bean‐based expanded extrudates were determined. Extrudates with high expansion ratio, low density, low hardness, and good sensory acceptance were obtained at processing conditions of 18% feed moisture and 140°C barrel temperature using rice flour containing 6.1% amylose. In general, the lowest moisture content of 18% and the highest temperature of 140°C promoted more desirable expansion ratio and crispy extrudates. The extrusion processing temperatures studied did not change the thiamine content present in the raw formulation. Also, extrudates obtained at 18% moisture content and 140°C barrel temperature presented the highest free phenolics content and the lowest insoluble fiber content, which was partially solubilized with the extrusion process at 140°C. Practical applications The composition and the physical characteristics of expanded extrudates depends on several process parameters, such as characteristics of the formulation, extrusion temperature, moisture content of the formulation, and others. The interactions between ingredients used in the formulations of the extrudates and the effects of changes in the raw materials are important not only for technological properties but also for the nutritional and sensory effects of end products. Results of the present study provides support for the quality of rice and bean‐based extrudates as a function of the rice source used in the formulation, indicating adequate moisture content and maximum barrel temperature for achieving high‐quality extrudates.

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Sorghum and roasted coffee blends as a novel extruded product: Bioactive compounds and antioxidant capacity

Cited by 49 publications

References 38 publications

Influence of milling and extrusion on the sorption properties of sorghum

Influence of milling and extrusion on the sorption properties of sorghum

Sorgo, un cereal alternativo para productos sin gluten

Effects of rice amylose content and processing conditions on the quality of rice and bean-based expanded extrudates

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