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    Using response surface methodology to model the impact of extrusion on starch digestibility and expansion of sorghum maize composite flour

    193297_Licata 2013.pdf (2.699Mb)
    Access Status
    Open access
    Authors
    Licata, Rebecca Lynn
    Date
    2012
    Supervisor
    Dr Ranil Coorey
    Dr Yun Zhao
    Dr Hannah Williams
    Dr Stuart K Johnson
    Type
    Thesis
    Award
    MPhil
    
    Metadata
    Show full item record
    School
    School of Public Health
    URI
    http://hdl.handle.net/20.500.11937/2500
    Collection
    • Curtin Theses
    Abstract

    Sorghum is a major drought and high temperature tolerant grain crop currently used mainly as animal feed in Australia. This study investigated high temperature high pressure extrusion cooking for the manufacture of snack-food like products using sorghum. Response surface methodology statistical modelling was successfully used to specify the optimal formulation and processing conditions to manufacture an expanded product with high levels of slowly digestible starch with potential for assisting in healthy blood glucose control.

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