Vol. 6, Issue 1 (2018)
Hydration properties and viscosity of sorghum (Sorghum bicolor L.) as affected by extrusion processing
Author(s): Dr. Sharmila Patil, Er. Jyoti Dhakane, Er. Archana Mahapatra and Dr. Charanjit Kaur
Abstract: The present study evaluates the effect of extrusion processing on functionality of sorghum flour in terms of water absorption index (WAI), water solubility index (WSI), peak viscosity (PV) and final viscosity (FV). Extrusion treatments at varying feed moisture (FM), temperature (T) and screw speed (SS) were applied on preconditioned sorghum flour to vary the severity of processing. Irrespective of variable processing conditions; extrusion significantly (p<0.05) improved the hydration properties of sorghum. Overall, there was about 2.15-3.61 and 1.1-1.8 fold increase in WAI and WSI respectively; over the native flour. Extrusion imparted high paste stability to sorghum; resulted in significant (p<0.05) reduction of PV (42-77%) and FV (81-88%). Extrusion at ‘mild’ conditions (high FM, low T, and low SS) showed higher improvement in hydration properties; whereas high paste stability observed at ‘severe’ conditions (low FM, high T and high SS). Extruded sorghum flour with improved functionality could be a promising healthy proposition for developing gluten free ready-to-eat products.
Pages: 185-189 | 1208 Views 76 Downloads
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How to cite this article:
Dr. Sharmila Patil, Er. Jyoti Dhakane, Er. Archana Mahapatra, Dr. Charanjit Kaur. Hydration properties and viscosity of sorghum (Sorghum bicolor L.) as affected by extrusion processing. Int J Chem Stud 2018;6(1):185-189.
