rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Chemical and physical properties of breakfast cereals and snacks made from specialty sorghums and sorghum bran using twin screw extruder
  name:
    name part: Asif, Muhammad.
    role:
      role term: creator
  name:
    name part: Riaz, Mian N.
    role:
      role term: thesis advisor.
  name:
    name part: Rooney, Lloyd W.
    role:
      role term: thesis advisor.
  type of resource: text
  genre: bibliography
  origin info:
    place:
      place term: txu
    date issued: 2012
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource.
  abstract: 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 provided a large surface area for water to interact with starch and other soluble components. The retention of total phenols in these extrudates varied from 13-41% and it was found that extrudates with additional high tannin sorghum bran had more total phenols than extrudates without it. Sorghum extrudates showed a significant reduction in antioxidant activity varied from 21-83%. Similarly, the effect of extrusion on condensed tannins was detrimental, and their retention was ranged from 12-28%. The smaller particle size of ground sorghum increased the surface area of contact between composite flour components and extruder barrel which promoted interactions during extrusion, lowering condensed tannins and antioxidant activity. All sorghum based extrudates had significantly (P<0.05) lower starch digestibility than that of corn flour extrudates. All types of sorghum had non-significant difference in starch digestibility from 0.5-2hrs. After 16 hrs., high tannin sorghum extrudates had the l…
  note: by Muhammad Asif.
  note: "Major Subject: Food Science and Technology"
  note: Electronic resource.
  note: Doctor of Philosophy Texas A&M University 2011 http://hdl.handle.net/1969.1/ETD-TAMU-2011-12-10521
  note: Includes bibliographical references.
  note: Text (Dissertation)
  subject:
    topic: Major Food Science and Technology
  subject:
    topic: Extrusion
  subject:
    topic: Breakfast cereals
  subject:
    topic: Starch digestibility
  subject:
    topic: Sorghum
  subject:
    topic: Phenolics
  subject:
    topic: Sensory evaluation
  subject:
    topic: Snacks
  identifier: http://hdl.handle.net/1969.1/ETD-TAMU-2011-12-10521
  record info:
    record content source: TXA
    record creation date: 121010
    record change date: 20150922123353.0
    record identifier: in00002762326