Open AccessCharacteristics changes of Pasuruan locally grown brown sorghum grain due to extrusion process
Author(s) -
Erni Sofia Murtini,
S.T. Rois Fathoni,
Irawan Setya Wardhana
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/924/1/012046
Subject(s) - sorghum , die swell , extrusion , brown rice , starch , plastics extrusion , food science , agronomy , bulk density , water content , extrusion cooking , sugar , materials science , chemistry , composite material , biology , ecology , geotechnical engineering , soil water , engineering
Commercial extruded snacks available in the Indonesian market are generally cereal-based, such as from corn and rice, and there is not any that is from brown sorghum. This research aims to study changes in physical and chemical characteristics of brown sorghum grains after extrusion and compare the extrudate characteristics of products from brown sorghum grains, corn, and rice. Brown sorghum grains are de-husked, ground into grits, and extruded using a single screw extruder at 120°C. The resulting extrudates are then analyzed and compared to rice and corn extrudates. There is a change in chemical content after the sorghum grains are extruded. The content of moisture, fat, starch, and protein decreased, while the content of reducing sugar, ash, and fiber increased. The content of anti-nutritional compounds such as tannins, phytates, kafirin, and disulfide bonds decreased; so that the digestibility value increased from 48.44% (grains) to 75.67% (extrudates). Compared with extrudates from rice and corn, sorghum seed extrudate has the smallest expansion ratio, higher density, darker color, but still has a similar quality in texture.