Maximizing Slowly Digested Starch in an Expanded Sorghum-maize Extruded Food Using Response Surface Methodology

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Maximizing Slowly Digested Starch in an Expanded Sorghum-maize Extruded Food Using Response Surface Methodology

Sorghum is a grain with potential for developing foods with slowly digested starch, of benefit to healthy glucose metabolism. Response surface methodology (RSM) was used to determine the effects of total moisture in barrel (22–25%), final barrel zone temperature (115–140°C), and sorghum flour in dry...

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Bibliographic Details
Main Authors:	Licata, Rebecca, Coorey, Ranil, Zhao, Yun, Chu, Jiayue, Johnson, Stuart
Format:	Journal Article
Published:	Wiley 2015
Subjects:	slowly digestible starch maize extrusion Sorghum optimisation
Online Access:	http://hdl.handle.net/20.500.11937/15453

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