Chemical and physical properties of breakfast cereals and snacks made from specialty sorghums and sorghum bran using twin screw extruder

Chemical and Physical Properties of Breakfast Cereals and Snacks Made from Specialty Sorghums and Sorghum Bran Using Twin Screw Extruder. (December 2011) Muhammad Asif, B.Sc.; M.Sc., University of Agriculture, Faisalabad Co-Chairs of Advisory Committee: Dr. Lloyd W. Rooney Dr. Mian N. Riaz Whole ground white, high tannin and black sorghum with and without additional high tannin sorghum bran were used in different proportions to develop ready to eat breakfast cereals and snacks. The effect of extrusion on the phenolic compounds and on in vitro starch digestibility of sorghum based cereals and snacks were observed. Gluten free and gluten containing breakfast cereal and snacks were developed with different physical, chemical and sensory characteristic. By increasing the sorghum and bran level in the formulations, the bulk density of extrudates was increased while expansion ratio was decreased. Bowl life of extrudates was increased up to 18 min. when 60% whole ground white sorghum was used with additional 10% high tannin sorghum bran. Water soluble index was significantly higher for the extrudates without additional bran and decreased as bran was added. A positive correlation between water soluble index and expansion ratio (R 2 =0.89) indicated that the more expansion ratio

[1]  C. Rice-Evans,et al.  The metabolic fate of dietary polyphenols in humans. , 2002, Free radical biology & medicine.

[2]  F. Hsieh,et al.  Extrusion cooking of corn meal and sugar beet fiber: effects on expansion properties, starch gelatinization, and dietary fiber content , 1991 .

[3]  S. Alavi,et al.  Sorghum proteins: the concentration, isolation, modification, and food applications of kafirins. , 2010, Journal of food science.

[4]  L. Rooney,et al.  Tannins and phenols of sorghum , 1984 .

[5]  F. Lajolo,et al.  Measurement and Characterization of Dietary Starches , 2002 .

[6]  J. Dewar,et al.  Developments in sorghum food technologies. , 2001, Advances in food and nutrition research.

[7]  G. Ryu,et al.  Effects of processing parameters on physical properties of corn starch extrudates expanded using supercritical CO2 injection , 1999 .

[8]  R. Más,et al.  Effects of policosanol and lovastatin on lipid profile and lipid peroxidation in patients with dyslipidemia associated with type 2 diabetes mellitus. , 2002, International journal of clinical pharmacology research.

[9]  L. Rooney,et al.  Physiological characteristics of sorghum and millet brans in the rat model , 1992 .

[10]  F. Shahidi,et al.  Phenolics in food and nutraceuticals , 1995 .

[11]  G. Jones,et al.  High Molecular Weight Plant Polyphenolics (Tannins) as Biological Antioxidants. , 1998, Journal of agricultural and food chemistry.

[12]  L. Rooney,et al.  Fluorescence Characterization of the Mature Caryopsis of Sorghum Bicolor (L.) Moench , 1986 .

[13]  L. Rooney,et al.  Condensed Tannins in Traditional Wet-Cooked and Modern Extrusion-Cooked Sorghum Porridges , 2009 .

[14]  F. Hsieh,et al.  Extrusion and extrudate properties of rice flour , 1993 .

[15]  R. D'Ovidio,et al.  Deduced Amino Acid Sequence of an α-Gliadin Gene from Spelt Wheat (Spelta) Includes Sequences Active in Celiac Disease , 1999 .

[16]  B. Larkins,et al.  Efficient procedure for extracting maize and sorghum kernel proteins reveals higher prolamin contents than the conventional method , 1995 .

[17]  J. W. Purseglove.  Tropical Crops. Monocotyledons. Vol. 1, 2. , 1972 .

[18]  S. Yanniotis,et al.  Effect of pectin and wheat fibers on quality attributes of extruded cornstarch , 2007 .

[19]  M. Huang,et al.  Phenolic compounds in food and cancer prevention , 1992 .

[20]  Lloyd W. Rooney,et al.  Utilization of sorghum and millets , 1992 .

[21]  N. Badrie,et al.  Effect of Extrusion Variables on Cassava Extrudates , 1991 .

[22]  L. Butler,et al.  Rapid visual estimation and spectrophotometric determination of tannin content of sorghum grain , 1977 .

[23]  L. Dykes.  Flavonoid composition and antioxidant activity of pigmented sorghums of varying genotypes , 2009 .

[24]  J. Ross,et al.  Dietary flavonoids: bioavailability, metabolic effects, and safety. , 2002, Annual review of nutrition.

[25]  D. Austin.  The Effects of Sorghum [Sorghum Bicolor (L.) Moench] Phenolic Compounds on Starch Digestibility of Porridges , 2010 .

[26]  C. M. Gregson,et al.  EVALUATION OF NUMERICAL ALGORITHMS FOR THE INSTRUMENTAL MEASUREMENT OF BOWL-LIFE AND CHANGES IN TEXTURE OVER TIME FOR READY-TO-EAT BREAKFAST CEREALS , 2002 .

[27]  M. Grossmann,et al.  Effects of extrusion conditions on quality of cassava bran/cassava starch extrudates , 2003 .

[28]  L. Rooney,et al.  Phenolic compounds and kernel characteristics of Zimbabwean sorghums , 1999 .

[29]  M. Maskan,et al.  Effect of screw configuration and raw material on some properties of barley extrudates , 2009 .

[30]  R. Hoseney,et al.  Factors Affecting the Viscosity of Extrusion-Cooked Wheat Starch ' , 2022 .

[31]  L. Thompson,et al.  Starch Digestibility as Affected by Polyphenols and Phytic Acid , 1984 .

[32]  R. Hoover,et al.  In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars. , 2008, Food chemistry.

[33]  Bruce R. Hamaker,et al.  OVERVIEW: SORGHUM PROTEINS AND FOOD QUALITY , 2003 .

[34]  E. Arendt,et al.  Pilot Scale Production of a Lager Beer from a Grist Containing 50% Unmalted Sorghum , 2003 .

[35]  R. Balandrán-Quintana,et al.  Functional Properties of Extrudates Prepared with Blends of Wheat Flour/Pinto Bean Meal with Added Wheat Bran , 2007 .

[36]  H. Gruppen,et al.  Phenolic compounds and related enzymes as determinants of sorghum for food use , 2006 .

[37]  J. Drijfhout,et al.  Glutenin is involved in the gluten‐driven mucosal T cell response , 1999, European journal of immunology.

[38]  J. Bouvier,et al.  Corn Grits Particle Size and Distribution Effects on the Characteristics of Expanded Extrudates , 1998 .

[39]  L. Butler,et al.  Interaction of proteins with sorghum tannin: Mechanism, specificity and significance , 1984 .

[40]  A. Hagerman,et al.  Tannin-protein complexes as radical scavengers and radical sinks. , 2001, Journal of agricultural and food chemistry.

[41]  F. I. Chow,et al.  Effect of wheat bran fiber and bran particle size on fat and fiber digestibility and gastrointestinal tract measurements in the rat , 2001 .

[42]  T. Tsuda.  Regulation of adipocyte function by anthocyanins; possibility of preventing the metabolic syndrome. , 2008, Journal of agricultural and food chemistry.

[43]  Luis Cisneros-Zevallos,et al.  Screening methods to measure antioxidant activity of sorghum (sorghum bicolor) and sorghum products. , 2003, Journal of agricultural and food chemistry.

[44]  P. Shewry.  The Major Seed Storage Proteins of Spelt Wheat, Sorghum, Millets and Pseudocereals , 2002 .

[45]  Jozef L. Kokini,et al.  Nucleation and Expansion During Extrusion and Microwave Heating of Cereal Foods. , 2003, Comprehensive reviews in food science and food safety.

[46]  E. Gallagher.  Gluten-free food science and technology. , 2009 .

[47]  C. Fastnaught,et al.  Physiocochemical and sensory evaluation of extruded high-fiber barley cereals , 1994 .

[48]  Paul Ainsworth,et al.  The effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks , 2006 .

[49]  Yingqin Li,et al.  Separation, identification, quantification, and method validation of anthocyanins in botanical supplement raw materials by HPLC and HPLC-MS. , 2001, Journal of agricultural and food chemistry.

[50]  T. Wolever,et al.  Glycemic index of foods: a physiological basis for carbohydrate exchange. , 1981, The American journal of clinical nutrition.

[51]  P. Jones,et al.  Role of policosanols in the prevention and treatment of cardiovascular disease. , 2003, Nutrition reviews.

[52]  T. Wolever,et al.  Prediction of glucose and insulin responses of normal subjects after consuming mixed meals varying in energy, protein, fat, carbohydrate and glycemic index. , 1996, The Journal of nutrition.

[53]  N. Ngwenya.  Effect of sorghum type and processing on the antioxidant properties of sorghum [sorghum bicolor (l.) moench] based foods , 2009 .

[54]  Milford A. Hanna,et al.  Expansion Characteristics of Extruded Corn Grits , 1996 .

[55]  P. Shewry,et al.  Harnessing sorghum and millet biotechnology for food and health , 2006 .

[56]  Naushad M. Emmambux,et al.  Sorghum kafirin interaction with various phenolic compounds , 2003 .

[57]  D. Kasarda.  Grains in relation to celiac diseases , 2001 .

[58]  L. Rooney,et al.  Factors affecting starch digestibility with special emphasis on sorghum and corn. , 1986, Journal of animal science.

[59]  L. Rooney,et al.  Microscopy of pericarp development in the caryopsis of Sorghum bicolor (L.) Moench , 2004 .

[60]  R. Anderson.  Water Absorption and Solubility and Amylograph Characteristics of Roll-Cooked Small Grain Products! , 1982 .

[61]  C. Krueger,et al.  Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry of heteropolyflavan-3-ols and glucosylated heteropolyflavans in sorghum [Sorghum bicolor (L.) Moench]. , 2003, Journal of agricultural and food chemistry.

[62]  D. M. Carlson,et al.  Binding of Condensed Tannins to-Salivary Proline-Rich Glycoproteins: The Role of Carbohydrate , 1987 .

[63]  Fernanda A. R. Oliveira,et al.  Effect of milk fat and total solids concentration on the kinetics of moisture uptake by ready‐to‐eat breakfast cereal , 1999 .

[64]  J. Awika,et al.  Processing of sorghum (Sorghum bicolor) and sorghum products alters procyanidin oligomer and polymer distribution and content. , 2003, Journal of agricultural and food chemistry.

[65]  P. Ng,et al.  Effects of Extrusion on Dietary Fiber and Isoflavone Contents of Wheat Extrudates Enriched with Wet Okara , 2000 .

[66]  L. Rooney,et al.  Sorghum and millet phenols and antioxidants , 2006 .

[67]  D. Turner.  The use of specialty sorghums for expanded snack food processing , 2004 .

[68]  Giorgio Bianchi,et al.  Aliphatic and cyclic lipid components of Sorghum plant organs , 1990 .

[69]  A. Eliasson,et al.  17 – Development of a range of industrialised cereal-based foodstuffs, high in slowly digestible starch , 2004 .

[70]  M. Stading,et al.  Sorghum kafirin film property modification with hydrolysable and condensed tannins , 2004 .

[71]  A. José,et al.  Specialty sorghums in direct-expansion extrusion , 2007 .

[72]  M. Kagnoff,et al.  Celiac sprue: correlation with murine T cell responses to wheat gliadin components. , 1982, Journal of immunology.

[73]  Subramanian,et al.  Properties of Sorghum Grain and their Relationship to Roti Quality , 1982 .

[74]  R. Hoseney,et al.  High-temperature short-time extrusion cooking of wheat starch and flour. II. Effect of protein and lipid on extrudate properties. , 1982 .

[75]  K. H. Daiber.  Enzyme inhibition by polyphenols of sorghum grain and malt , 1975 .

[76]  W. Z. Kaluza,et al.  Separation of phenolics of Sorghum bicolor (L.) Moench grain. , 1980 .

[77]  R. Prior,et al.  Identification and characterization of anthocyanins by high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry in common foods in the United States: vegetables, nuts, and grains. , 2005, Journal of agricultural and food chemistry.

[78]  K. G. Duodua,et al.  Factors affecting sorghum protein digestibility , 2003 .

[79]  D. Southgate,et al.  Dietary Fibre Analysis , 1992 .

[80]  R. Waniska,et al.  Sorghum Grain Quality for Increased Utilization , 2008 .

[81]  L. Rooney,et al.  Extrusion-Cooking of Sorghum Containing Different Amounts of Amylose , 1988 .

[82]  Paul Ainsworth,et al.  The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks , 2005 .

[83]  Angelina De Castro Palomino Siller.  In vitro starch digestibility and estimated glycemic index of sorghum products , 2007 .

[84]  A. Fasano,et al.  Current approaches to diagnosis and treatment of celiac disease: an evolving spectrum. , 2001, Gastroenterology.

[85]  B. Launay,et al.  Twin-screw extrusion cooking of starches: Flow behaviour of starch pastes, expansion and mechanical properties of extrudates , 1983 .

[86]  D. McNeil,et al.  Genetics and Cytogenetics , 2007 .

[87]  M. Camire.  6 – Extrusion and nutritional quality , 2001 .

[88]  A. Lietti,et al.  Studies on Vaccinium myrtillus anthocyanosides. I. Vasoprotective and antiinflammatory activity. , 1976, Arzneimittel-Forschung.

[89]  L. Rooney,et al.  Phenolic compounds and antioxidant activity of sorghum grains of varying genotypes. , 2005, Journal of agricultural and food chemistry.

[90]  M. Naczk,et al.  Protein precipitating capacity of phenolics of wild blueberry leaves and fruits , 2006 .

[91]  Philip Smith,et al.  Co-extrusion of Dietary Fiber and Milk Proteins in Expanded Corn Products , 2001 .

[92]  D. Sanchez.  White food-type sorghum in direct-expansion extrusion applications , 2004 .

[93]  D. S. Murty,et al.  Color of Sorghum Food Products , 1982 .

[94]  I. Gouni-Berthold,et al.  Policosanol: clinical pharmacology and therapeutic significance of a new lipid-lowering agent. , 2002, American heart journal.

[95]  M. Caboni,et al.  Free and bound phenolic compounds in barley (Hordeum vulgare L.) flours. evaluation of the extraction capability of different solvent mixtures and pressurized liquid methods by micellar electrokinetic chromatography and spectrophotometry. , 2004, Journal of chromatography. A.

[96]  Morten Meilgaard,et al.  Sensory Evaluation Techniques , 2020 .

[97]  M. McCarty,et al.  Policosanol safely down-regulates HMG-CoA reductase - potential as a component of the Esselstyn regimen. , 2002, Medical hypotheses.

[98]  S. Bean,et al.  Novel food and non-food uses for sorghum and millets. , 2006 .

[99]  E. Haslam.  Natural polyphenols (vegetable tannins) as drugs: possible modes of action , 1996 .

[100]  L. Rooney,et al.  Uses of sorghum grain in gluten-free products. , 2010 .

[101]  L. Rooney,et al.  Phenolic compounds in cereal grains and their health benefits , 2007 .

[102]  B. Jankowska,et al.  [The effect of anthocyanin dye from grapes on experimental diabetes]. , 2000, Folia medica Cracoviensia.