Article

Physicochemical properties of expanded extrudates from colored sorghum genotypes

2014-01-01

Abstract excerpt

The diversity of sorghum grains is related to their intrinsic properties, which include starch type, non-starch components and phenolic compounds. The latter are genotype dependent and affect the pericarp characteristics such as color and presence of a pigmented testa. This diversity can be valuable for developing new food products by thermoplastic extrusion intended for human consumption. Flours from sorghum grai...

Topics

Open a Topic to create a Post that cites this publication.

Identifiers and source

Literature Corpus work: e089a7c9-8125-5ade-9261-5a6ae3274bf9
DOI: 10.1016/j.foodres.2013.10.023

Open publication

Related research

Semantic proximity does not establish scientific evidence.

Click a neighbor to travelStep 1 · 12 closest

Physicochemical properties of expanded extrudates from colored sorghum genotypesDOI 10.1016/j.foodres.2013.10.023Read

Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional ovenSemantic proximity Read

Impact of extruded sorghum genotypes on the rehydration and sensory properties of soluble beverages and the Brazilian consumers’ perception of sorghum and cereal beverage using word associationSemantic proximity Read

Resistant starch content among several sorghum (Sorghum bicolor) genotypes and the effect of heat treatment on resistant starch retention in two genotypes.Semantic proximity Read

Processing of novel elevated amylose wheats: functional properties and starch digestibility of extruded products.Semantic proximity Read

Sorghum polyphenols and other bioactive components as functional and health promoting food ingredientsSemantic proximity Read

Tocochromanols and carotenoids in sorghum (Sorghum bicolor L.): diversity and stability to the heat treatment.Semantic proximity Read

Growth temperature and genotype both play important roles in sorghum grain phenolic composition.Semantic proximity Read

Influence of Genotype × Location Interaction on Grain Sorghum Grain Chemistry and DigestibilitySemantic proximity Read

A new high-throughput assay for determining soluble sugar in sorghum internode-extracted juice.Semantic proximity Read

Characterisation of grain quality in diverse sorghum germplasm using a Rapid Visco-Analyzer and near infrared reflectance spectroscopy.Semantic proximity Read

Strategies to enhance the performance of pigs and poultry on sorghum-based dietsSemantic proximity Read

Design and Optimization of a Second-Generation Extruded Snack Using Carrot Waste, Blue Corn Flour, and Ellagic Acid as Functional IngredientsSemantic proximity Read