Snack products from whole-grain red sorghum flour with paprika and cocoa powders
Among the cereals, sorghum (Sorghum bicolor L. Moench) is a member of the glutenfree cereal family. This crop is widely cultivated in a wide range of geographic locations due to its strong heat and drought resistance and high photosynthetic efficiency. Rich in macronutrients (proteins, fats, and car...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Institute for Food Technology, Novi Sad
2024-01-01
|
| Series: | Food and Feed Research |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2024/2217-53692402237J.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1841554248965292032 |
|---|---|
| author | Janić-Hajnal Elizabet Banjac Vojislav Filipčev Bojana Radić Bojana Kos Jovana Šimurina Olivera Cvetković Biljana |
| author_facet | Janić-Hajnal Elizabet Banjac Vojislav Filipčev Bojana Radić Bojana Kos Jovana Šimurina Olivera Cvetković Biljana |
| author_sort | Janić-Hajnal Elizabet |
| collection | DOAJ |
| description | Among the cereals, sorghum (Sorghum bicolor L. Moench) is a member of the glutenfree cereal family. This crop is widely cultivated in a wide range of geographic locations due to its strong heat and drought resistance and high photosynthetic efficiency. Rich in macronutrients (proteins, fats, and carbohydrates) and micronutrients (minerals, vitamins), sorghum also contains phenolic compounds (tannins, phenolic acids, and flavonoids), which have antioxidant properties. Given its many health benefits, including its ability to suppress the formation of cancer cells and reduce obesity, heart disease, and diabetes, sorghum is used for both human and animal consumption. It can be used for baking, extrusion, and different cereal-based products such as bread, cookies, pasta, expanded snacks, and breakfast cereals. This study aimed to develop four types of snack products based on red sorghum flour (95, 92, 90, and 89%) with the addition of i) a mixture of sweet and hot ground red pepper (5, 8 and 10%); ii) cocoa powder (5, 8 and 10%); and iii) a mixture of cocoa powder (10%) and cinnamon (1%), while a 100% red sorghum snack product served as a control sample. The following extrusion processing parameters were used: feeding rate of 50 kg/h, screw speed of 800, 850, and 900 RPM, and the material moisture content in the extruder barrel ranged from 13 to 14%. The following quality attributes of snacks obtained were determined: expansion ratio, bulk density, water absorption index, water solubility index, colour and texture (hardness, number of fractures, crispiness work, crispiness index). Based on the selected quality indicators, all types of snack products obtained in this study have the potential for commercialization. However, before commercialization, consumer acceptance tests and preference tests need to be conducted. |
| format | Article |
| id | doaj-art-485e32fe4006479c909be280bf7f8587 |
| institution | Kabale University |
| issn | 2217-5369 2217-5660 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Institute for Food Technology, Novi Sad |
| record_format | Article |
| series | Food and Feed Research |
| spelling | doaj-art-485e32fe4006479c909be280bf7f85872025-01-08T15:23:20ZengInstitute for Food Technology, Novi SadFood and Feed Research2217-53692217-56602024-01-0151223725110.5937/ffr0-537262217-53692402237JSnack products from whole-grain red sorghum flour with paprika and cocoa powdersJanić-Hajnal Elizabet0https://orcid.org/0000-0003-0785-786XBanjac Vojislav1https://orcid.org/0000-0002-7684-4424Filipčev Bojana2https://orcid.org/0000-0001-5878-6227Radić Bojana3https://orcid.org/0000-0003-0403-3662Kos Jovana4https://orcid.org/0000-0003-4035-9694Šimurina Olivera5https://orcid.org/0000-0002-6532-2612Cvetković Biljana6https://orcid.org/0000-0003-4984-0564University of Novi Sad, Institute of Food Technology, Novi Sad, SerbiaUniversity of Novi Sad, Institute of Food Technology, Novi Sad, SerbiaUniversity of Novi Sad, Institute of Food Technology, Novi Sad, SerbiaUniversity of Novi Sad, Institute of Food Technology, Novi Sad, SerbiaUniversity of Novi Sad, Institute of Food Technology, Novi Sad, SerbiaUniversity of Novi Sad, Institute of Food Technology, Novi Sad, SerbiaUniversity of Novi Sad, Institute of Food Technology, Novi Sad, SerbiaAmong the cereals, sorghum (Sorghum bicolor L. Moench) is a member of the glutenfree cereal family. This crop is widely cultivated in a wide range of geographic locations due to its strong heat and drought resistance and high photosynthetic efficiency. Rich in macronutrients (proteins, fats, and carbohydrates) and micronutrients (minerals, vitamins), sorghum also contains phenolic compounds (tannins, phenolic acids, and flavonoids), which have antioxidant properties. Given its many health benefits, including its ability to suppress the formation of cancer cells and reduce obesity, heart disease, and diabetes, sorghum is used for both human and animal consumption. It can be used for baking, extrusion, and different cereal-based products such as bread, cookies, pasta, expanded snacks, and breakfast cereals. This study aimed to develop four types of snack products based on red sorghum flour (95, 92, 90, and 89%) with the addition of i) a mixture of sweet and hot ground red pepper (5, 8 and 10%); ii) cocoa powder (5, 8 and 10%); and iii) a mixture of cocoa powder (10%) and cinnamon (1%), while a 100% red sorghum snack product served as a control sample. The following extrusion processing parameters were used: feeding rate of 50 kg/h, screw speed of 800, 850, and 900 RPM, and the material moisture content in the extruder barrel ranged from 13 to 14%. The following quality attributes of snacks obtained were determined: expansion ratio, bulk density, water absorption index, water solubility index, colour and texture (hardness, number of fractures, crispiness work, crispiness index). Based on the selected quality indicators, all types of snack products obtained in this study have the potential for commercialization. However, before commercialization, consumer acceptance tests and preference tests need to be conducted.https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2024/2217-53692402237J.pdfsnackswhole-grain red sorghumtwin-screw extruderquality properties |
| spellingShingle | Janić-Hajnal Elizabet Banjac Vojislav Filipčev Bojana Radić Bojana Kos Jovana Šimurina Olivera Cvetković Biljana Snack products from whole-grain red sorghum flour with paprika and cocoa powders Food and Feed Research snacks whole-grain red sorghum twin-screw extruder quality properties |
| title | Snack products from whole-grain red sorghum flour with paprika and cocoa powders |
| title_full | Snack products from whole-grain red sorghum flour with paprika and cocoa powders |
| title_fullStr | Snack products from whole-grain red sorghum flour with paprika and cocoa powders |
| title_full_unstemmed | Snack products from whole-grain red sorghum flour with paprika and cocoa powders |
| title_short | Snack products from whole-grain red sorghum flour with paprika and cocoa powders |
| title_sort | snack products from whole grain red sorghum flour with paprika and cocoa powders |
| topic | snacks whole-grain red sorghum twin-screw extruder quality properties |
| url | https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2024/2217-53692402237J.pdf |
| work_keys_str_mv | AT janichajnalelizabet snackproductsfromwholegrainredsorghumflourwithpaprikaandcocoapowders AT banjacvojislav snackproductsfromwholegrainredsorghumflourwithpaprikaandcocoapowders AT filipcevbojana snackproductsfromwholegrainredsorghumflourwithpaprikaandcocoapowders AT radicbojana snackproductsfromwholegrainredsorghumflourwithpaprikaandcocoapowders AT kosjovana snackproductsfromwholegrainredsorghumflourwithpaprikaandcocoapowders AT simurinaolivera snackproductsfromwholegrainredsorghumflourwithpaprikaandcocoapowders AT cvetkovicbiljana snackproductsfromwholegrainredsorghumflourwithpaprikaandcocoapowders |