Premium
Extrusion‐Cooking of Sorghum Containing Different Amounts of Amylose
Author(s) -
GOMEZ M. H.,
WANISKA R. D.,
ROONEY L. W.,
LUSAS E. W.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb07850.x
Subject(s) - amylose , extrusion , sorghum , starch , food science , expansion ratio , materials science , moisture , flavor , chemistry , agronomy , composite material , biology
Three sorghums containing different amounts of amylose (12.2, 21.5, and 26.7%) were decorticated, ground and extruded at three extrusion moisture levels (17, 32, and 45%). Highly expanded and brittle sorghum extrudates with high degrees of starch cooking were produced at 17% extrusion moisture content. All sorghum extrudates exhibited a V‐amylose x‐ray diffraction pattern. Functional characteristics, such as expansion, enzyme‐susceptible starch ratio, and water solubility, indicated that low amylose extrudates were more cooked than other varieties. Thin porridges prepared from extruded sorghums had an intermediate consistency, smooth texture, roasted flavor and white color. Thin porridges (atoles) from extrudates containing 21.5% amylose, were preferred by a sensory panel over those from extrudates containing 12.2 and 26.7% amylose.