Biomaterial Database

[Physico-chemical evaluation of products extruded with sorghum-corn-soybean blends]. 1988

R R Gutiérrez, and M H Gómez

Instituto de Investigaciones para la Industria Química, Universidad Nacional de Salta Buenos Aires, Argentina.

Yellow corn grits (M), brown sorghum (SM), white sorghum (SB) and full fat soy flour (S) blends were extruded in an autogenous Brady Crop Cooker extruder at 195-200 degrees C and 11% moisture content. Binary blends (70:30) made up of M:S, SM:S and SB:S; and ternary blends (30:40:30) made up of SM:M:S and SB:M:S were extruded. Under these conditions, extrudates contained about 19% protein and 6% fat, which are within the specifications given for cereal/oil seed blends. Raw and extruded samples were analyzed for ES, WQI, WSI, MD and paste viscosity. All blends underwent modifications in the starch fraction at granular and molecular level. Brown sorghum extrudates presented higher degradation than those of white sorghum and corn:soy blends, although the last ones gave similar responses to analitical techniques. Extrudates greatly increased their ES, SWI and MD values, suggesting that degradation products, like dextrins, were present. Cooked paste low viscosities (50 degrees C) and micrographs support these findings. Because of their functional characteristics, extrudates could be used in beverages.

UI	MeSH Term	Description	Entries
D002523	Edible Grain	SEEDS used as a major nutritional source, most often the grain from the POACEAE family.	Cereals,Cereal Grain,Cereal,Cereal Grains,Edible Grains,Grain, Cereal,Grain, Edible,Grains, Cereal,Grains, Edible
D003313	Zea mays	A plant species of the family POACEAE. It is a tall grass grown for its EDIBLE GRAIN, corn, used as food and animal FODDER.	Corn,Indian Corn,Maize,Teosinte,Zea,Corn, Indian
D003912	Dextrins	A group of low-molecular-weight carbohydrates produced by the hydrolysis of STARCH or GLYCOGEN. They are mixtures of polymers of D-glucose units linked by alpha-(1->4) or alpha-(1->6) glycosidic bonds.	Dextrin
D005511	Food Handling	Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.	Food Processing,Handling, Food,Processing, Food
D005524	Food Technology	The application of knowledge to the food industry.	Technology, Food,Food Sciences,Food Science,Science, Food,Sciences, Food
D005526	Food, Formulated	Food and dietary formulations including elemental (chemically defined formula) diets, synthetic and semisynthetic diets, space diets, weight-reduction formulas, tube-feeding diets, complete liquid diets, and supplemental liquid and solid diets.	Diet, Chemically Defined,Diet, Elemental,Diet, Formula,Diet, Synthetic,Dietary Formulations,Chemically Defined Diet,Synthetic Diet,Chemically Defined Diets,Dietary Formulation,Diets, Chemically Defined,Diets, Elemental,Diets, Formula,Diets, Synthetic,Elemental Diet,Elemental Diets,Foods, Formulated,Formulated Food,Formulated Foods,Formulation, Dietary,Formulations, Dietary
D006358	Hot Temperature	Presence of warmth or heat or a temperature notably higher than an accustomed norm.	Heat,Hot Temperatures,Temperature, Hot,Temperatures, Hot
D013025	Glycine max	An annual legume. The SEEDS of this plant are edible and used to produce a variety of SOY FOODS.	Soy Beans,Soybeans,Bean, Soy,Beans, Soy,Soy Bean,Soybean