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• W1495683165 abstract "The objective of the study was to investigateextrusion as an alternative processing method and grain sorghum asa viable substitute for corn in fortified blended foods (FBFs) usedin nutrition and food assistance programs around the world. In thefirst part of this study, sorghum-soy blend (SSB), corn-soy blend(CSB) and whole corn-soy blend (WCSB) were developed usingextrusion and compared with traditional CSB13 for physico-chemicaland sensory properties. After milling of extrudates, averageparticle size (PS) ranged between 341-447 microns, with 78-85%below 600 microns. In general, Bostwick flow rates (VB=12-23cm/min) of rehydrated blends (11.75% solids) were within standardspecifications but higher than CSB13. Descriptive sensory analysisindicated that the sorghum-based rehydrated blends weresignificantly less lumpy and had a more uniform texture as comparedto corn-based blends and CSB13. In the second part, the impact ofdecortication level and process conditions was investigated withrespect to sorghum-based extruded blends. Degree of gelatinizationof the whole sorghum-soy blend (WSSB) and decorticated sorghum-soyblend (DSSB) extrudates ranged from 93-97%. Expansion ratio(ER=3.6-6.1) was correlated with specific mechanical energy input(SME=145-415 kJ/kg; r=0.99) and average particle size after milling(PS=336-474 microns; r= -0.75). Rehydrated blends at 20% solidsconcentration provided recommended energy density (0.8 kcal/g) forFBFs. Bostwick flow rates had high correlation (r = -0.91) withpasting data (final viscosity) obtained using rapid visco analyzer(RVA). Addition of oil (5.5%) prior to extrusion was also studied,and resulted in process instabilities and also lower shelf-life asdetermined via descriptive sensory analysis (rancid and paintyattributes) and gas chromatography-mass spectroscopy (hexanal,heptenal and octanal concentrations). In conclusion, extrudedsorghum-soy blends met standard specifications for energy densityand consistency (Bostwick flow rate), and were superior in someaspects as compared to extruded corn-soy blends and traditionalcorn-soy blends (CSB13). Relationships between extrusion mechanicalenergy input, expansion, particle size after milling andconsistency of rehydrated blends were established. Consistency ofthe rehydrated blends is an extremely important criterion as itaffects the ease of ingestion by target consumers (children below 5years, in this case)." @default.
• W1495683165 created "2016-06-24" @default.
• W1495683165 creator A5030591929 @default.
• W1495683165 date "2013-01-01" @default.
• W1495683165 modified "2023-09-23" @default.
• W1495683165 title "A NOVEL MECHANISM FOR DELIVERING NUTRITION: SORGHUM BASED FORTIFIED BLENDED FOODS USING EXTRUSION" @default.
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