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    Determination of Formulation and Processing Factors Affecting Slowly Digestible Starch, Protein Digestibility and Antioxidant Capacity of Extruded Sorghum-Maize Composite Flour

    Access Status
    Fulltext not available
    Authors
    Licata, Rebecca
    Chu, Jiayue
    Wang, S.
    Coorey, Ranil
    James, Tony
    Zhao, Yun
    Johnson, Stuart
    Date
    2014
    Type
    Journal Article
    
    Metadata
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    Citation
    Licata, R. and Chu, J. and Wang, S. and Coorey, R. and James, T. and Zhao, Y. and Johnson, S. 2014. Determination of Formulation and Processing Factors Affecting Slowly Digestible Starch, Protein Digestibility and Antioxidant Capacity of Extruded Sorghum-Maize Composite Flour. International Journal of Food Science and Technology. 49 (5): pp. 1408-1419.
    Source Title
    International Journal of Food Science and Technology
    DOI
    10.1111/ijfs.12444
    ISSN
    0950-5423
    School
    School of Public Health
    URI
    http://hdl.handle.net/20.500.11937/49744
    Collection
    • Curtin Research Publications
    Abstract

    High-temperature high-pressure extrusion of sorghum–maize composite flour, of potential for healthyfood manufacture, was investigated by factorial experimental design to determine the effect of level of sorghum in dry mix (15–60%); final barrel zone temperature (120–150 °C); total moisture in barrel(21.4–25.8%); total input rate (2.3–6.8 kg h -1); and screw speed (250–450 rpm) on extrudate slowlydigestible starch (SDS), phenolic content, antioxidant capacity, protein digestibility, density and expansion ratio. Extrudate SDS increased with increasing sorghum level and decreased as the barrel temperature increased. Total phenolic content and antioxidant capacity were positively associated with sorghum level. Protein digestibility was associated negatively with sorghum level and positively with barrel temperature. Extrudate density was associated positively with total moisture and negatively with barrel temperature and input rate. Sorghum in dry mix, final barrel zone temperature and total moisture in barrel were the three most significant independent variables influencing extrudate dependant variables.

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