Particle size of milled barley and sorghum and physico-chemical properties of grain following extrusion (original) (raw)
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Effects of Extrusion Conditions on Physical Properties of Sorghum Based Extruded Products
Current Journal of Applied Science and Technology, 2021
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Sorghum (Sorghum bicolor) is an important staple crop in semi-arid regions of India and Africa because of its drought tolerance. This research work was focused on developing sorghum-based extruded snacks and their storage studies. Processing parameters of feed including moisture contents (12%, 14% and 16%), different blend ratios of sorghum, broken rice and green gram flours (7:2:1, 6:3:1 and 5:4:1), operational parameters of the extruder like barrel temperature (110, 120 and 140 0 C) and screw speed (150, 200 and 250 rpm) were optimized for physical and sensory properties of sorghum based extruded products. The maximum value of expansion ratio and minimum bulk density was observed for the sample prepared from sorghum, broken rice and green gram flour in the ratio of 5:4:1 at 110 0 C barrel temperature and 150 rpm of screw. The sensory evaluation of the extrudates showed that products prepared from 5:4:1 blend ratio were more acceptable.
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Physico- Chemical Analysis of Sorghum based Extruded Products
Sorghum (Sorghum bicolor) is an important staple crop in semi-arid regions of Africa and India because of its drought tolerance. This research work was focused on developing sorghum-based extruded snacks products. Processing parameters of feed including moisture contents (12%), different blends ratios of sorghum, broken rice and green gram flours (7:2:1, 6:3:1 and 5:4:1), operational parameters of the extruder like barrel temperature (110, 120 and 140 0 C) and screw speed (150, 200 and 250 rpm) were optimized for physical and sensory properties of sorghum based extruded products. The maximum value of expansion ratio and minimum bulk density was at 110 0 C barrel temperature at 150 rpm for 3 rd blend. The sensory evaluation of the extrudates showed that samples S 3, S6, S9 were more acceptable.
Animal Feed Science and Technology, 2011
Barley and sorghum milled grains were separated into three size fractions (fine, <0.5 mm; medium, 0.5-1.0 mm; coarse, >1.0 mm) and extruded at two temperature levels (maximum of 100 • C or 140 • C), to determine the effect of pre-extrusion fraction size on starch digestibility. Following extrusion, in vitro enzymatic starch digestibility was markedly enhanced with a first order rate, typically ten times greater than before extrusion, but following the same trend i.e. faster digestion for finer pre-extrusion grain sizes. For sorghum, the projected maximum digestibility was also reduced with pre-extrusion grain size. There were only minor differences in digestibility following extrusion at 100 • C compared with 140 • C. Grains were not pre-conditioned, so moisture uptake during extrusion may have been limited, resulting in extrudates containing residual ungelatinized starch granules. It is proposed that the main effect of extrusion processing was to open up the grain endosperm structure, thereby reducing the diffusion path lengths for amylase to digest starch. The results indicate that an efficient use of extrusion processing could be to target separated larger particles from milled grains for re-combination with finer ground grains for improved energy utilization in monogastric feeds.
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African Crop Science Journal, 2014
Extrusion cooking is a modern high-temperature short-time (HTST) processing technology, which is becoming popular in certain industries because it offers several advantages over other types of cooking processes. The objective of this study was to evaluate the extrusion performance of sorghum (Sorghum bicolor) varieties commonly grown in Uganda. Four varieties of sorghum namely, Seso1, Epuripur, Seso3 and Eyera were extruded with and without defatted soy-flour. Physical-chemical properties of the extrudates including, lateral expansion, bulk density, hardness, water absorption index, water solubility index, as well as proximate composition were determined. The extrudates exhibited 240-300% lateral expansion and 0.067-0.095 g cm-3 bulk density. The water absorption index was 6.4-7.9 g g-1 compared to 1.9-2.3 g g-1 of the control; while the water solubility index was 6.5-13% compared to 3.4-5.0%% of the control. Extrusion of all the varieties reduced the peak and final viscosity of the...
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