Harinas de sorgo integral extrudido destinadas a la producción de alimentos para consumo humano.

LLOPART EE; DRAGO SR; GONZALEZ RJ; DE GREEF DM; TORRES RL

Hermoso Campo

Jornada; 22º Fiesta Provincial del Sorgo y Cosecha Gruesa; 2013

Abstract: Sorghum is a source of food in rich and in the poorest regions of the world and has a proven versatility in strength and stability of performance under very adverse agronomic conditions. It is a gluten-free cereal, which can be used as raw material for the development of food for the growing celiac population. The aim of this study was to evaluate the effects of extrusion conditions on physicochemical and functional properties of whole grain sorghum. To analyze the effects of extrusion variables, a response surface methodology was used. The variables studied were the extrusion temperature (T) (164, 182 and 200° C) and the moisture of the grits (M) (14, 16.5 and 19%). The analysis of the responses showed that the sample obtained at 164°C and 19% M presented the higher sensorial hardness and the lower degree of cooking (DC), while the sample obtained at 200°C and 14% M had the lower hardness and the higher DC. The experimental design used allowed choosing the most suitable extrusion conditions for obtaining an extruded ingredient based on whole grain sorghum. Taking into account the physicochemical and sensory characteristics of the samples, the extrudate obtained at 182°C and 14% M was selected, since it showed good properties for an expanded product. This sample was evaluated regarding composition, lysine availability, iron and zinc availability and protein digestibility.