Using response surface methodology to model the impact of extrusion on starch digestibility and expansion of sorghum maize composite flour
Sorghum is a major drought and high temperature tolerant grain crop currently used mainly as animal feed in Australia. This study investigated high temperature high pressure extrusion cooking for the manufacture of snack-food like products using sorghum. Response surface methodology statistical mo...
| Main Author: | |
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| Format: | Thesis |
| Language: | English |
| Published: |
Curtin University
2012
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| Online Access: | http://hdl.handle.net/20.500.11937/2500 |
| _version_ | 1848743971082207232 |
|---|---|
| author | Licata, Rebecca Lynn |
| author_facet | Licata, Rebecca Lynn |
| author_sort | Licata, Rebecca Lynn |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | Sorghum is a major drought and high temperature tolerant grain crop currently used mainly as animal feed in Australia. This study investigated high temperature high pressure extrusion cooking for the manufacture of snack-food like products using sorghum. Response surface methodology statistical modelling was successfully used to specify the optimal formulation and processing conditions to manufacture an expanded product with high levels of slowly digestible starch with potential for assisting in healthy blood glucose control. |
| first_indexed | 2025-11-14T05:54:02Z |
| format | Thesis |
| id | curtin-20.500.11937-2500 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T05:54:02Z |
| publishDate | 2012 |
| publisher | Curtin University |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-25002017-02-20T06:39:00Z Using response surface methodology to model the impact of extrusion on starch digestibility and expansion of sorghum maize composite flour Licata, Rebecca Lynn Sorghum is a major drought and high temperature tolerant grain crop currently used mainly as animal feed in Australia. This study investigated high temperature high pressure extrusion cooking for the manufacture of snack-food like products using sorghum. Response surface methodology statistical modelling was successfully used to specify the optimal formulation and processing conditions to manufacture an expanded product with high levels of slowly digestible starch with potential for assisting in healthy blood glucose control. 2012 Thesis http://hdl.handle.net/20.500.11937/2500 en Curtin University fulltext |
| spellingShingle | Licata, Rebecca Lynn Using response surface methodology to model the impact of extrusion on starch digestibility and expansion of sorghum maize composite flour |
| title | Using response surface methodology to model the impact of extrusion on starch digestibility and expansion of sorghum maize composite flour |
| title_full | Using response surface methodology to model the impact of extrusion on starch digestibility and expansion of sorghum maize composite flour |
| title_fullStr | Using response surface methodology to model the impact of extrusion on starch digestibility and expansion of sorghum maize composite flour |
| title_full_unstemmed | Using response surface methodology to model the impact of extrusion on starch digestibility and expansion of sorghum maize composite flour |
| title_short | Using response surface methodology to model the impact of extrusion on starch digestibility and expansion of sorghum maize composite flour |
| title_sort | using response surface methodology to model the impact of extrusion on starch digestibility and expansion of sorghum maize composite flour |
| url | http://hdl.handle.net/20.500.11937/2500 |