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Properties of extruded whole grain cereals and pseudocereals flours  [2015]

Robin, Frédéric Théoduloz, Christine Srichuwong, Sathaporn

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Аннотация
Common cereals such as wheat are widely used worldwide in extruded products. Nevertheless, other locally available grains would be beneficial for local consumers regarding taste preference, nutritional needs and sustainability. Locally available cereals, that is millet, teff, sorghum and pseudocereals, that is quinoa and amaranth flours were extruded at the same processing conditions, and the resulting properties were compared to those of extruded refined wheat flour. Amaranth flour contained the highest protein content (16%). Sorghum was the highest in calories because of its high lipid content (10%). The extrusion process greatly increased a water solubility index (WSI) of amaranth from 11% to 61%, while the WSI level of quinoa was almost not affected (WSI of 4%). The expansion properties varied differently among grain types. These grains had a sectional expansion index (SEI) ranging between 11 and 13, which could not achieve the performance of the refined wheat (SEI of 22). The lowest expansion was observed for amaranth flour which contained the lowest starch content. Sorghum extrudates, interestingly, provided comparable stress at rupture value to that of wheat. For the mechanical properties, none of these local grains could fully replace refined wheat at the employed extrusion conditions.
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Другие темы

  • food choices
  • whole grain foods
  • mechanical stress
  • mechanical properties
  • lipid content
  • Sorghum (Poaceae)
  • Eragrostis tef
  • millets
  • protein content
  • amaranth flour
  • extrusion
  • wheat flour
  • wheat
  • starch
  • water solubility

Журнал

International journal of food science & technology

ISSN : 0950-5423

Дополнительная информация

Язык : English

Тип : Journal Article

В АГРИС с : 2016

Том : 50

Выпуск : 10

Стартовая страница : 2152

Конечная страница : 2159

Издатель : Published for the Institute of Food Science and Technology (U.K.) by Blackwell Scientific Publications

All titles :

" Properties of extruded whole grain cereals and pseudocereals flours "