Determination of Formulation and Processing Factors Affecting Slowly Digestible Starch, Protein Digestibility and Antioxidant Capacity of Extruded Sorghum-Maize Composite Flour

Determination of Formulation and Processing Factors Affecting Slowly Digestible Starch, Protein Digestibility and Antioxidant Capacity of Extruded Sorghum-Maize Composite Flour

High-temperature high-pressure extrusion of sorghum–maize composite flour, of potential for healthyfood manufacture, was investigated by factorial experimental design to determine the effect of level of sorghum in dry mix (15–60%); final barrel zone temperature (120–150 °C); total moisture in barrel...

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Bibliographic Details
Main Authors: Licata, Rebecca, Chu, Jiayue, Wang, S., Coorey, Ranil, James, Tony, Zhao, Yun, Johnson, Stuart
Format: Journal Article
Published: Wiley-Blackwell Publishing Ltd. 2014
Subjects:
Antioxidant capacity
sorghum
maize
in vitro protein digestibility
extrusion
starch digestibility
polyphenolics
Online Access:http://hdl.handle.net/20.500.11937/49744

Internet

http://hdl.handle.net/20.500.11937/49744

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