Physicochemical properties, characteristics, and consumer acceptance of whole grain sorghum expanded extrudates

摘要

The objective of this work was to study how six sorghum genotypes affected theproduction of whole grain expanded snacks using extrusion cooking and to evaluatetheir physicochemical properties, sensory characteristics, and consumer acceptance.The chemical composition and antioxidant capacity of raw flours from whole grainswere evaluated. Sectional expansion index, paste viscosity, and texture (hardness andcrispness) analyses as well as acceptance tests and check-all-that-applyquestionswere conducted on the extrudates. White pericarp sorghum extrudates presentedthe highest sectional expansion and sensory acceptance, and were negatively correlatedto total phenolic compounds and antioxidant capacity. Sorghums with tanninshad the highest antioxidant capacity but the lowest values of sensory acceptance.The combination of different sorghum genotypes could be used to produce a finalproduct with good antioxidant capacity and acceptability.