Development of protein-Rich Sorghum-Based Expanded Snacks Using Extrusion Technology

作者：Devi Nanubala Lakshmi; Shobha Sagaram; Tang Xiaozhi^*; Shaur Samer Ali; Dogan Hulya; Alavi Sajid

来源：International Journal of Food Properties, 2013, 16(2): 263-276.

DOI：10.1080/10942912.2011.551865

• Sorghum
• Whey protein isolate
• Defatted soy flour
• Lentil flour
• Snacks
• Extrusion

Sorghum is an important staple crop in semi-arid regions of Africa and India because of its drought tolerance. But low protein content and quality limit its widespread use. This project focused on developing sorghum-based extruded snacks. Results from preliminary lab-scale extrusion experiments were used to design a 2x5 factorial pilot-scale study. Two blends of sorghum flour and corn flour were prepared (6:1 and 5:2 w/w ratios) as the controls. Three different sources of proteinwhey protein isolate, defatted soy flour, and mixed legume flourwere added to the sorghum/corn flour blends at 30%. A 50:50 blend of defatted soy flour and whey protein isolate was also added at 30% to the sorghum/corn flour blends. The resultant ten formulations were extruded on a pilot-scale twin-screw extruder to investigate the effects of sorghum/corn flour ratio and protein addition on product expansion, microstructure, mechanical properties, and sensory attributes. Expansion ratio of extruded product increased at the higher level of corn flour, and decreased with the incorporation of protein sources. Extrudates with defatted soy flour had a lower expansion ratio (5.35.4) than those with whey protein isolate (7.77.9), legume flour (7.19.9), or whey protein isolate-defatted soy flour (6.16.9). Extrudate microstructure, obtained by X-ray microtomography, corresponded well with expansion characteristics. Extrudates with defatted soy flour had the lowest cell diameter. Average crushing force (ranging from 40.9 to 154.87 N) was lower for extrudates with a higher level of corn flour. However, contrary to expectations, crushing force and crispness work both decreased with incorporation of protein sources. Consumer acceptability results showed that the addition of protein sources enhanced taste and overall acceptability of the extruded snacks, with the treatment sorghum/corn flour 5:2 and whey protein isolate-defatted soy flour as the protein source having significantly higher ratings than the other treatments.

• 出版日期2013-1-1