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首页> 外文会议>Annual Meeting of the American Association of Cereal Chemists International >Extrusion of whole-grain and milled specialty sorghums
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Extrusion of whole-grain and milled specialty sorghums

机译：挤出全谷物和碾磨的专业高粱

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White food-type sorghum produces excellent foods. High-tannin (HT) sorghums will increase their antioxidant and dietary fiber contents. The objective was to evaluate the influence of genotype, milling methods (cracking, decortication, or intact grain), and tempering moisture (MC) on the performance of specialty sorghums in high-temperature short-time (HTST) extrusion. HT and waxy, heterowaxy and nonwaxy white sorghums were milled by the three methods and tempered to 14% MC. HT sorghum was also tempered to 13% MC. Extrudates of acceptable quality were produced from intact whole grains of all sorghum types tested. Interactions between MC and milling method of HT sorghum were observed for all variables measured except for bulk density (DEN). The best extrudates were obtained by tempering decorticated grain to 14% MC. These products had a DEN of 47.9 g/L, the highest expansion ratio (EXP = 4.4), and the lowest force to break in a Kramer press (FOR = 388 N). Specific mechanical energy (SME) was 503.9 KJ/Kg and feed rate (FR) was 180 Kg/h. Sensory texture was also the best among the HT treatments (good crunchiness, soft texture) and taste was slightly bitter. Interactions between genotype and milling method of the white sorghums were observed for all variables. The best extrudates were prepared by cracking the waxy grain. These products had a DEN of 93.9 g/L, an EXP of 3.5, and a FOR of 404 N. SME was 382.2 KJ/Kg and FR was 174 Kg/h. Sensory texture was very good and taste was bland. Milling of sorghumgrains prior to extrusion enhanced the quality, but possibly decreased the nutraceutical value (less fiber and/or antioxidants) of the end-products as compared to those from intact whole-grains. Careful processing is needed to optimize both quality andnutraceutical value.
机译：白色食品型高粱生产出优质的食品。高单宁（HT）高粱会增加他们的抗氧化剂和膳食纤维含量。目的是评估基因型对专业高粱的高温短时（HTST）挤出性能的影响，研磨法（开裂，脱皮，或完整谷物），以及回火水分（MC）。 HT和蜡质，heterowaxy和糯高粱白色通过三种方法研磨和回火至14％MC。 HT高粱也被回火至13％MC。的可接受的质量的挤出物从测试的所有类型的高粱的完整全谷物生产。观察到对于除体积密度（DEN）测量的所有变量MC和HT高粱研磨方法之间的相互作用。最好挤出物通过回火脱皮谷物至14％MC获得。这些产物具有47.9克/升的DEN，最高的膨胀比（EXP = 4.4），和最低力在克莱默压机（FOR = 388 N）断裂。比机械能（SME）是503.9 KJ /千克和进料速率（FR）为180公斤/小时。感觉质地也是HT治疗中最好的（好酥，质地较软）和味道微苦。观察到所有变量基因型和白高粱的研磨方法之间的相互作用。最好的挤出被破解的蜡质谷物制。这些产物具有93.9克/升，3.5的EXP，和404 N. SME的一种用于DEN为382.2千焦耳/公斤和FR为174公斤/小时。感觉质地非常好，味道清淡。在挤出之前sorghumgrains的铣削提高了质量，但相比于那些从完整的全谷物可能减少终产物的营养药物值（以下的纤维和/或抗氧化剂）。需要仔细处理以优化质量andnutraceutical值。

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