Dataset Information

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 flour content (P > 0.05). Chemical analyses revealed a higher protein and lower starch content for white sorghum than red sorghum flour (P < 0.05); however, their pasting properties did not differ. Initial and peak gelatinization temperatures were higher (P < 0.05) for red sorghum compared to white sorghum flour. Regarding particle size, white sorghum flour presented lower d10 and d50 compared to the red sorghum flour (P < 0.05). However, these differences did not impact the extrusion conditions, and white and red sorghum crisps had similar macrostructure characteristics. In conclusion, although differences in nutritional, thermal, and particle size properties were observed between the sorghum flours used in this study, changes in extrusion parameters were not needed in order to produce sorghum crisps with similar characteristics.

SUBMITTER: Pezzali JG

PROVIDER: S-EPMC7310728 | biostudies-literature | 2020

REPOSITORIES: biostudies-literature

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

Pezzali Julia Guazzelli JG Suprabha-Raj Anu A Siliveru Kaliramesh K Aldrich Charles Gregory CG

PloS one 20200623 6

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 prod ...[more]

PMID: 32574219

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Project description:The research objectives were to evaluate the effect of dietary supplementation of white (WSH) and red (RSH) sorghum grains on gastrointestinal health of felines through the determination of apparent total tract macronutrient digestibility (ATTD), fecal characteristics, fermentative end-products, and microbiota, compared with a traditional corn-based diet. We hypothesize that inclusion of RSH and WSH, respectively, would be well-accepted by cats, and the RSH and WSH diets would be comparable to corn when added as the main carbohydrate source in extruded diets. Three diets containing 30% corn, 30% WSH, or 30% RSH were formulated to meet or exceed the AAFCO (2018) nutrient profiles for cats during growth. Nine male cats (0.8 ± 0.00 yr) were randomly assigned to one of the three dietary treatments using a triplicated 3 × 3 Latin square design. Experimental periods consisted of 14 d (10 d of diet adaption and 4 d of total and fresh fecal collections). The ATTD of dry matter (DM) did not differ amongst treatments, organic matter was greatest (P < 0.05) for both sorghum diets (86.4%) and lowest for the corn diet (84.2%), crude protein was comparable among diets ranging from 84.5 to 86.6%, acid hydrolyzed fat was high among diets varying between 91.4 and 92.8%, and total dietary fiber was greatest (P < 0.05) for the WSH diet (56.0%) with the corn diet being lowest (44.7%). Digestible energy was greatest (P < 0.05) for the WSH diet (4.66 kcal/g) and lowest for the corn diet (4.54 kcal/g), with the RSH diet being intermediate (4.64; P > 0.05). Fecal pH (6.3-6.5) and most fecal metabolites did not differ among diets except for phenol/indole concentrations that were significantly lower (P < 0.05) in cats fed the RSH diet (1.5 μmole/g DM) than for cats fed the corn diet (2.1 μmole/g DM). Bacteroidetes, Firmicutes, Fusobacteria, and Proteobacteria were the major phyla observed in the microbiota of feces of cats fed the three experimental diets, with no differences seen amongst all treatments. Data indicate that dietary supplementation of these varieties of WSH and RSH as carbohydrate sources were well-tolerated by the cat.

Project description:Sweet sorghum [Sorghum bicolor (L.) Moench] is a type of cultivated sorghum characterized by the accumulation of high levels of sugar in the stems and high biomass accumulation, making this crop an important feedstock for bioenergy production. Sweet sorghum breeding programs that focus on bioenergy have two main goals: to improve quantity and quality of sugars in the juicy stem and to increase fresh biomass productivity. Genetic diversity studies are very important for the success of a breeding program, especially in the early stages, where understanding the genetic relationship between accessions is essential to identify superior parents for the development of improved breeding lines. The objectives of this study were: to perform phenotypic and molecular characterization of 100 sweet sorghum accessions from the germplasm bank of the Embrapa Maize and Sorghum breeding program; to examine the relationship between the phenotypic and the molecular diversity matrices; and to infer about the population structure in the sweet sorghum accessions. Morphological and agro-industrial traits related to sugar and biomass production were used for phenotypic characterization, and single nucleotide polymorphisms (SNPs) were used for molecular diversity analysis. Both phenotypic and molecular characterizations revealed the existence of considerable genetic diversity among the 100 sweet sorghum accessions. The correlation between the phenotypic and the molecular diversity matrices was low (0.35), which is in agreement with the inconsistencies observed between the clusters formed by the phenotypic and the molecular diversity analyses. Furthermore, the clusters obtained by the molecular diversity analysis were more consistent with the genealogy and the historic background of the sweet sorghum accessions than the clusters obtained through the phenotypic diversity analysis. The low correlation observed between the molecular and the phenotypic diversity matrices highlights the complementarity between the molecular and the phenotypic characterization to assist a breeding program.

Dataset Information

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

Publications

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

Similar Datasets

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