Characterization of white and red sorghum flour and their potential use for production of extrudate crisps.

ABSTRACT: In the human food industry, the wheat-free market sales have increased over the years due to awareness of wheat gluten allergy and celiac disease. Sorghum is a gluten-free grain with great potential to address shortcomings in this market. The aim of this study was to evaluate the milling process and flour quality of one white and one red sorghum varieties and evaluate extrusion as a potential process to produce sorghum crisps. The white and red sorghum grains were milled into flour in three production cycles. Flour quality was evaluated by determination of nutritional composition, pasting, and thermal profile. Extrusion processing of white and red sorghum flour was performed, and macrostructure of final product was evaluated. The white and red sorghum used in this study yielded similar flo

SUBMITTER: Pezzali JG 

PROVIDER: S-EPMC7310728 | biostudies-literature | 2020

REPOSITORIES: biostudies-literature