Extrusión de sorgo integral y decorticado
DOI:
https://doi.org/10.15517/am.v3i0.25202Abstract
The main objective of this study was to manufacture instant products using whole and decerticated white sorghum (ISIAP-Dorado) with three different humidity contents (12, 15 and 18%). The protein, fat, fiber and ash contents were not affected by the process. The color of the extuded products from the decorticated sorghum showed higher values with respect to those of the whole sorghum. The viscosity properties, absorption indexes and water solubility of these products were modified, rendering them to new and varied uses. The density and degree of extrusion increased along with the increased humidity content of the flours, obtaining a larger extrusion and lower density for the products of decorticated sorghum. The palatability trial conducted with 50 persons showed no significant differences among treatments for the parameters of flavor, texture and overall appearance.
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