Extrusion of a model sorghum-barley blend: Starch digestibility and associated properties |
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| Institution: | 1. Institute of Process Engineering in Life Sciences, Section of Food Process Engineering, Karlsruhe Institute of Technology, Karlsruhe, Germany;2. Institute for Process Control and Innovative Energy Conversion, Mannheim University of Applied Sciences, Mannheim, Germany;1. INRA, UR 1268 Biopolymers Interactions and Assemblies (BIA), BP 71627, 44316 Nantes, France;2. INRA, USC 1368 Institut de Mécanique et d''Ingénierie (I2M), UMR 5295 CNRS, University Bordeaux 1, 33405 Talence Cedex, France;3. MINES ParisTech, CEMEF, UMR CNRS 7635, BP 207, 06904 Sophia-Antipolis Cedex, France;1. Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Wojska Polskiego St. 31, 60-637 Poznan, Poland;2. Department of Physics and Biophysics, Poznań University of Life Sciences, Wojska Polskiego St. 38/42, 60-637 Poznan, Poland;3. Department of Dairy Technology, Poznań University of Life Sciences, Wojska Polskiego St. 31, 60-637 Poznan, Poland;1. Pos-Graduate Program in Food Science and Technology, Universidade Federal Rural do Rio de Janeiro, Rodovia BR 465 km 7, 23890-000, Seropédica, RJ, Brazil;2. Embrapa Agroindústria de Alimentos, Avenida das Américas 29501, Guaratiba, 23020-470, Rio de Janeiro, RJ, Brazil;3. Emprapa Milho e Sorgo, Rodovia BR 424, km 45, 35701-970, Sete Lagoas, MG, Brazil |
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| Abstract: | Blending cereals can maximise their food values, and understanding material-processing-property relationships guides this. A sorghum-barley (60:40) blend was extruded at different conditions to investigate the effects on extruder responses and extrudate properties. Starch digestion in the extrudates was more than in the non-extrudates, but extrusion feed rate did not significantly (P > 0.05) affect the digestibility. Specific mechanical energy reduced with the feed rate, which suggested suppressed molecular and/or structural transformations in a full extruder. Extrudate properties essentially exhibited a significant (P < 0.05) quadratic relationship with the moisture, with 30 ± 4.3% as the critical moisture, above which, the extrusion was high moisture, rate of starch digestion reduced, indices of water binding and solubility reduced, and extrudates were denser. Extrusion temperature had no significant (P > 0.05) effects on starch digestibility, but with more supplied heat as the temperature increased, water binding properties and transverse expansion increased. The increased frictional heat with the screw speed enhanced the transverse expansion also, and the browning, rate of starch digestion and rapidly digestible starch of the extrudates. There were significant Pearson correlations between the extrudate properties and with the extruder responses, which can assist in selecting conditions for desirable extrudate properties. |
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| Keywords: | Rate of starch digestion Specific mechanical energy Transverse and longitudinal expansion Pasting and colour properties |
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