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...
| Main Authors: | , , , , , , |
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| Format: | Journal Article |
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Wiley-Blackwell Publishing Ltd.
2014
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.11937/49744 |
| _version_ | 1848758305187430400 |
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| author | Licata, Rebecca Chu, Jiayue Wang, S. Coorey, Ranil James, Tony Zhao, Yun Johnson, Stuart |
| author_facet | Licata, Rebecca Chu, Jiayue Wang, S. Coorey, Ranil James, Tony Zhao, Yun Johnson, Stuart |
| author_sort | Licata, Rebecca |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | 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(21.4–25.8%); total input rate (2.3–6.8 kg h -1); and screw speed (250–450 rpm) on extrudate slowlydigestible starch (SDS), phenolic content, antioxidant capacity, protein digestibility, density and expansion ratio. Extrudate SDS increased with increasing sorghum level and decreased as the barrel temperature increased. Total phenolic content and antioxidant capacity were positively associated with sorghum level. Protein digestibility was associated negatively with sorghum level and positively with barrel temperature. Extrudate density was associated positively with total moisture and negatively with barrel temperature and input rate. Sorghum in dry mix, final barrel zone temperature and total moisture in barrel were the three most significant independent variables influencing extrudate dependant variables. |
| first_indexed | 2025-11-14T09:41:52Z |
| format | Journal Article |
| id | curtin-20.500.11937-49744 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T09:41:52Z |
| publishDate | 2014 |
| publisher | Wiley-Blackwell Publishing Ltd. |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-497442017-09-13T15:48:50Z Determination of Formulation and Processing Factors Affecting Slowly Digestible Starch, Protein Digestibility and Antioxidant Capacity of Extruded Sorghum-Maize Composite Flour Licata, Rebecca Chu, Jiayue Wang, S. Coorey, Ranil James, Tony Zhao, Yun Johnson, Stuart Antioxidant capacity sorghum maize in vitro protein digestibility extrusion starch digestibility polyphenolics 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(21.4–25.8%); total input rate (2.3–6.8 kg h -1); and screw speed (250–450 rpm) on extrudate slowlydigestible starch (SDS), phenolic content, antioxidant capacity, protein digestibility, density and expansion ratio. Extrudate SDS increased with increasing sorghum level and decreased as the barrel temperature increased. Total phenolic content and antioxidant capacity were positively associated with sorghum level. Protein digestibility was associated negatively with sorghum level and positively with barrel temperature. Extrudate density was associated positively with total moisture and negatively with barrel temperature and input rate. Sorghum in dry mix, final barrel zone temperature and total moisture in barrel were the three most significant independent variables influencing extrudate dependant variables. 2014 Journal Article http://hdl.handle.net/20.500.11937/49744 10.1111/ijfs.12444 Wiley-Blackwell Publishing Ltd. restricted |
| spellingShingle | Antioxidant capacity sorghum maize in vitro protein digestibility extrusion starch digestibility polyphenolics Licata, Rebecca Chu, Jiayue Wang, S. Coorey, Ranil James, Tony Zhao, Yun Johnson, Stuart Determination of Formulation and Processing Factors Affecting Slowly Digestible Starch, Protein Digestibility and Antioxidant Capacity of Extruded Sorghum-Maize Composite Flour |
| title | Determination of Formulation and Processing Factors Affecting Slowly Digestible Starch, Protein Digestibility and Antioxidant Capacity of Extruded Sorghum-Maize Composite Flour |
| title_full | Determination of Formulation and Processing Factors Affecting Slowly Digestible Starch, Protein Digestibility and Antioxidant Capacity of Extruded Sorghum-Maize Composite Flour |
| title_fullStr | Determination of Formulation and Processing Factors Affecting Slowly Digestible Starch, Protein Digestibility and Antioxidant Capacity of Extruded Sorghum-Maize Composite Flour |
| title_full_unstemmed | Determination of Formulation and Processing Factors Affecting Slowly Digestible Starch, Protein Digestibility and Antioxidant Capacity of Extruded Sorghum-Maize Composite Flour |
| title_short | Determination of Formulation and Processing Factors Affecting Slowly Digestible Starch, Protein Digestibility and Antioxidant Capacity of Extruded Sorghum-Maize Composite Flour |
| title_sort | determination of formulation and processing factors affecting slowly digestible starch, protein digestibility and antioxidant capacity of extruded sorghum-maize composite flour |
| topic | Antioxidant capacity sorghum maize in vitro protein digestibility extrusion starch digestibility polyphenolics |
| url | http://hdl.handle.net/20.500.11937/49744 |