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Elnaz Milani - One of the best experts on this subject based on the ideXlab platform.
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effect of extrusion cooking of Sorghum Flour on rheology morphology and heating rate of Sorghum wheat composite dough
Journal of Cereal Science, 2017Co-Authors: Morteza Jafari, Arash Koocheki, Elnaz MilaniAbstract:Abstract Addition of a gluten-free Flour such as Sorghum has negative impact on the quality of wheat dough for bread making. One of the methods which can be used to promote the quality of Sorghum-wheat composite dough is to extrude the Sorghum Flour before incorporation. In this regard, to produce a dough with appropriate bakery properties Sorghum Flour was extruded at 110 °C and 160 °C die temperature with 10%, 14% and 18% feed moisture. The effect of extruded Sorghum Flour incorporation (10%) on rheological (farinography and stress relaxation behavior), morphological and temperature profile of Sorghum-wheat composite dough were evaluated. Extrusion cooking altered the Sorghum-wheat composite dough properties through partial gelatinization of starch granules. Addition of extruded Sorghum Flour increased the water absorption and dough development time but it decreased the dough stability. Native Sorghum-wheat composite dough showed viscoelastic liquid-like behavior whereas addition of Sorghum Flour extrudate changed dough to a more viscoelastic solid-like structure. Maxwell model was more appropriate than Peleg model to describe the viscoelasticity of the Sorghum-wheat composite dough. Extrusion cooking decreased composite dough elasticity and viscosity. Sorghum extrudate increased the heating rate of composite dough crumb during baking. Addition of extruded Sorghum Flour formed a non-uniform and less compact dough structure. As a result, dough containing extruded Sorghum Flour had a good potential for producing a high-yielding bread in a short time of baking.
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Effect of extrusion cooking on chemical structure, morphology, crystallinity and thermal properties of Sorghum Flour extrudates
Journal of Cereal Science, 2017Co-Authors: Morteza Jafari, Arash Koocheki, Elnaz MilaniAbstract:Abstract The effect of feed moisture content (10, 14 and 18%) and die temperature (110 and 160 °C) on functional properties, specific mechanical energy (SME), morphology, thermal properties, X -ray diffraction pattern (XRD), Fourier transform infrared spectroscopy (FTIR) and amylose-lipid complex formation of extruded Sorghum Flour was investigated. Results showed that the extrusion cooking significantly changed the functional properties of extruded Sorghum Flour. Increasing feed moisture increased the peak gelatinization temperature (T p ), the degree of gelatinization (%) and starch crystallinity (%) while it decreased the gelatinization temperature ranges (T c - T 0 ), starch gelatinization enthalpy (ΔH G ) and amylose-lipid complex (%) formation. With increasing die temperature, the degree of gelatinization and amylose-lipid complex formation increased and the starch T p , T c -T 0 , ΔH G and crystallinity decreased. The FTIR spectra also showed that the extrusion cooking did not create new functional groups or eliminate them in Sorghum protein, whereas the Sorghum extrudate protein had random coil conformation.
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Effect of extrusion cooking of Sorghum Flour on rheology, morphology and heating rate of Sorghum–wheat composite dough
Journal of Cereal Science, 2017Co-Authors: Morteza Jafari, Arash Koocheki, Elnaz MilaniAbstract:Abstract Addition of a gluten-free Flour such as Sorghum has negative impact on the quality of wheat dough for bread making. One of the methods which can be used to promote the quality of Sorghum-wheat composite dough is to extrude the Sorghum Flour before incorporation. In this regard, to produce a dough with appropriate bakery properties Sorghum Flour was extruded at 110 °C and 160 °C die temperature with 10%, 14% and 18% feed moisture. The effect of extruded Sorghum Flour incorporation (10%) on rheological (farinography and stress relaxation behavior), morphological and temperature profile of Sorghum-wheat composite dough were evaluated. Extrusion cooking altered the Sorghum-wheat composite dough properties through partial gelatinization of starch granules. Addition of extruded Sorghum Flour increased the water absorption and dough development time but it decreased the dough stability. Native Sorghum-wheat composite dough showed viscoelastic liquid-like behavior whereas addition of Sorghum Flour extrudate changed dough to a more viscoelastic solid-like structure. Maxwell model was more appropriate than Peleg model to describe the viscoelasticity of the Sorghum-wheat composite dough. Extrusion cooking decreased composite dough elasticity and viscosity. Sorghum extrudate increased the heating rate of composite dough crumb during baking. Addition of extruded Sorghum Flour formed a non-uniform and less compact dough structure. As a result, dough containing extruded Sorghum Flour had a good potential for producing a high-yielding bread in a short time of baking.
Morteza Jafari - One of the best experts on this subject based on the ideXlab platform.
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effect of extrusion cooking of Sorghum Flour on rheology morphology and heating rate of Sorghum wheat composite dough
Journal of Cereal Science, 2017Co-Authors: Morteza Jafari, Arash Koocheki, Elnaz MilaniAbstract:Abstract Addition of a gluten-free Flour such as Sorghum has negative impact on the quality of wheat dough for bread making. One of the methods which can be used to promote the quality of Sorghum-wheat composite dough is to extrude the Sorghum Flour before incorporation. In this regard, to produce a dough with appropriate bakery properties Sorghum Flour was extruded at 110 °C and 160 °C die temperature with 10%, 14% and 18% feed moisture. The effect of extruded Sorghum Flour incorporation (10%) on rheological (farinography and stress relaxation behavior), morphological and temperature profile of Sorghum-wheat composite dough were evaluated. Extrusion cooking altered the Sorghum-wheat composite dough properties through partial gelatinization of starch granules. Addition of extruded Sorghum Flour increased the water absorption and dough development time but it decreased the dough stability. Native Sorghum-wheat composite dough showed viscoelastic liquid-like behavior whereas addition of Sorghum Flour extrudate changed dough to a more viscoelastic solid-like structure. Maxwell model was more appropriate than Peleg model to describe the viscoelasticity of the Sorghum-wheat composite dough. Extrusion cooking decreased composite dough elasticity and viscosity. Sorghum extrudate increased the heating rate of composite dough crumb during baking. Addition of extruded Sorghum Flour formed a non-uniform and less compact dough structure. As a result, dough containing extruded Sorghum Flour had a good potential for producing a high-yielding bread in a short time of baking.
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Effect of extrusion cooking on chemical structure, morphology, crystallinity and thermal properties of Sorghum Flour extrudates
Journal of Cereal Science, 2017Co-Authors: Morteza Jafari, Arash Koocheki, Elnaz MilaniAbstract:Abstract The effect of feed moisture content (10, 14 and 18%) and die temperature (110 and 160 °C) on functional properties, specific mechanical energy (SME), morphology, thermal properties, X -ray diffraction pattern (XRD), Fourier transform infrared spectroscopy (FTIR) and amylose-lipid complex formation of extruded Sorghum Flour was investigated. Results showed that the extrusion cooking significantly changed the functional properties of extruded Sorghum Flour. Increasing feed moisture increased the peak gelatinization temperature (T p ), the degree of gelatinization (%) and starch crystallinity (%) while it decreased the gelatinization temperature ranges (T c - T 0 ), starch gelatinization enthalpy (ΔH G ) and amylose-lipid complex (%) formation. With increasing die temperature, the degree of gelatinization and amylose-lipid complex formation increased and the starch T p , T c -T 0 , ΔH G and crystallinity decreased. The FTIR spectra also showed that the extrusion cooking did not create new functional groups or eliminate them in Sorghum protein, whereas the Sorghum extrudate protein had random coil conformation.
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Effect of extrusion cooking of Sorghum Flour on rheology, morphology and heating rate of Sorghum–wheat composite dough
Journal of Cereal Science, 2017Co-Authors: Morteza Jafari, Arash Koocheki, Elnaz MilaniAbstract:Abstract Addition of a gluten-free Flour such as Sorghum has negative impact on the quality of wheat dough for bread making. One of the methods which can be used to promote the quality of Sorghum-wheat composite dough is to extrude the Sorghum Flour before incorporation. In this regard, to produce a dough with appropriate bakery properties Sorghum Flour was extruded at 110 °C and 160 °C die temperature with 10%, 14% and 18% feed moisture. The effect of extruded Sorghum Flour incorporation (10%) on rheological (farinography and stress relaxation behavior), morphological and temperature profile of Sorghum-wheat composite dough were evaluated. Extrusion cooking altered the Sorghum-wheat composite dough properties through partial gelatinization of starch granules. Addition of extruded Sorghum Flour increased the water absorption and dough development time but it decreased the dough stability. Native Sorghum-wheat composite dough showed viscoelastic liquid-like behavior whereas addition of Sorghum Flour extrudate changed dough to a more viscoelastic solid-like structure. Maxwell model was more appropriate than Peleg model to describe the viscoelasticity of the Sorghum-wheat composite dough. Extrusion cooking decreased composite dough elasticity and viscosity. Sorghum extrudate increased the heating rate of composite dough crumb during baking. Addition of extruded Sorghum Flour formed a non-uniform and less compact dough structure. As a result, dough containing extruded Sorghum Flour had a good potential for producing a high-yielding bread in a short time of baking.
Shirani Gamlath - One of the best experts on this subject based on the ideXlab platform.
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Acute effect of Sorghum Flour-containing pasta on plasma total polyphenols, antioxidant capacity and oxidative stress markers in healthy subjects: A randomised controlled trial
Clinical nutrition (Edinburgh Scotland), 2014Co-Authors: Imran Khan, Stuart K. Johnson, Adel M. Yousif, Shirani GamlathAbstract:Summary Background & aims It has been previously reported that pasta containing wholegrain Sorghum Flour exhibits high content of polyphenols and antioxidant capacity and hence might enhance antioxidant status and reduce markers of oxidative stress in vivo ; however no clinical studies have yet been reported. Therefore, the present study assessed the effect of pasta containing red or white wholegrain Sorghum Flour on plasma total polyphenols, antioxidant capacity and oxidative stress markers in humans. The study was registered with the Australian New Zealand Clinical Trials Registry (ACTRN: 12612000324819). Methods In a randomised crossover design, healthy subjects ( n = 20) consumed three test meals of control pasta (CP), 30% red Sorghum pasta (RSP) or 30% white Sorghum pasta (WSP), 1–2 wk apart. The test meals were consumed as breakfast after an overnight fast. Blood samples were obtained at fasting and 2 h after consumption and analysed for total polyphenols, antioxidant capacity, superoxide dismutase (SOD) activity, protein carbonyl and 8-isoprostanes. Results Compared to baseline, the 2 h post-prandial levels following the RSP meal of plasma polyphenols, antioxidant capacity and SOD activity were significantly ( P P = 0.035). Furthermore, net changes in polyphenols, antioxidant capacity and SOD activity were significantly ( P P = 0.035) lower following consumption of the RSP meal than the CP meal. Conclusion The results demonstrated that pasta containing red wholegrain Sorghum Flour enhanced antioxidant status and improved markers of oxidative stress in healthy subjects.
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Effect of Sorghum Flour addition on in vitro starch digestibility, cooking quality, and consumer acceptability of durum wheat pasta.
Journal of Food Science, 2014Co-Authors: Imran Khan, Stuart K. Johnson, Adel M. Yousif, Shirani GamlathAbstract:Whole grain Sorghum is a valuable source of resistant starch and polyphenolic antioxidants and its addition into staple food like pasta may reduce the starch digestibility. However, incorporating nondurum wheat materials into pasta provides a challenge in terms of maintaining cooking quality and consumer acceptability. Pasta was prepared from 100% durum wheat semolina (DWS) as control or by replacing DWS with either wholegrain red Sorghum Flour (RSF) or white Sorghum Flour (WSF) each at 20%, 30%, and 40% incorporation levels, following a laboratory-scale procedure. Pasta samples were evaluated for proximate composition, in vitro starch digestibility, cooking quality, and consumer acceptability. The addition of both RSF and WSF lowered the extent of in vitro starch digestion at all substitution levels compared to the control pasta. The rapidly digestible starch was lowered in all the Sorghum-containing pastas compared to the control pasta. Neither RSF or WSF addition affected the pasta quality attributes (water absorption, swelling index, dry matter, adhesiveness, cohesiveness, and springiness), except color and hardness which were negatively affected. Consumer sensory results indicated that pasta samples containing 20% and 30% RSF or WSF had acceptable palatability based on meeting one or both of the preset acceptability criteria. It is concluded that the addition of wholegrain Sorghum Flour to pasta at 30% incorporation level is possible to reduce starch digestibility, while maintaining adequate cooking quality and consumer acceptability.
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effect of Sorghum Flour addition on resistant starch content phenolic profile and antioxidant capacity of durum wheat pasta
Food Research International, 2013Co-Authors: Alyaa Muhsin Yousif, Stuart K. Johnson, Imran Khan, Shirani GamlathAbstract:Foods containing elevated levels of health functional components such as resistant starch and polyphenolic antioxidants may have beneficial effects on human health. Pasta incorporating either red Sorghum Flour (RSF) or white Sorghum Flour (WSF) each at 20%, 30% and 40% substitution of durum wheat semolina (DWS) was prepared and compared to pasta made from 100% DWS (control) for content of starch fractions, phenolic profile and antioxidant capacity, before and after cooking. Total, digestible and resistant starch contents were determined by the AOAC method; individual phenolic acids and anthocyanins by reverse phase-HPLC analysis; total phenolic content by the Folin–Ciocalteu method and antioxidant capacity by the ABTS assay. The addition of both RSF and WSF increased the resistant starch content, bound phenolic acids, total phenolic content and antioxidant capacity at all incorporation levels compared to the control pasta; while free phenolic acids and anthocyanins were higher in the RSF-containing pasta only. Cooking did not change the resistant starch content of any of the pasta formulations. Cooking did however decrease the free phenolic acids, anthocyanins, total phenolic content and antioxidant capacity and increased the bound phenolic acids of the Sorghum-containing pastas. The study suggests that these Sorghum Flours may be very useful for the preparation of pasta with increased levels of resistant starch and polyphenolic antioxidants.
Imran Khan - One of the best experts on this subject based on the ideXlab platform.
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Acute effect of Sorghum Flour-containing pasta on plasma total polyphenols, antioxidant capacity and oxidative stress markers in healthy subjects: A randomised controlled trial
Clinical nutrition (Edinburgh Scotland), 2014Co-Authors: Imran Khan, Stuart K. Johnson, Adel M. Yousif, Shirani GamlathAbstract:Summary Background & aims It has been previously reported that pasta containing wholegrain Sorghum Flour exhibits high content of polyphenols and antioxidant capacity and hence might enhance antioxidant status and reduce markers of oxidative stress in vivo ; however no clinical studies have yet been reported. Therefore, the present study assessed the effect of pasta containing red or white wholegrain Sorghum Flour on plasma total polyphenols, antioxidant capacity and oxidative stress markers in humans. The study was registered with the Australian New Zealand Clinical Trials Registry (ACTRN: 12612000324819). Methods In a randomised crossover design, healthy subjects ( n = 20) consumed three test meals of control pasta (CP), 30% red Sorghum pasta (RSP) or 30% white Sorghum pasta (WSP), 1–2 wk apart. The test meals were consumed as breakfast after an overnight fast. Blood samples were obtained at fasting and 2 h after consumption and analysed for total polyphenols, antioxidant capacity, superoxide dismutase (SOD) activity, protein carbonyl and 8-isoprostanes. Results Compared to baseline, the 2 h post-prandial levels following the RSP meal of plasma polyphenols, antioxidant capacity and SOD activity were significantly ( P P = 0.035). Furthermore, net changes in polyphenols, antioxidant capacity and SOD activity were significantly ( P P = 0.035) lower following consumption of the RSP meal than the CP meal. Conclusion The results demonstrated that pasta containing red wholegrain Sorghum Flour enhanced antioxidant status and improved markers of oxidative stress in healthy subjects.
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Effect of Sorghum Flour addition on in vitro starch digestibility, cooking quality, and consumer acceptability of durum wheat pasta.
Journal of Food Science, 2014Co-Authors: Imran Khan, Stuart K. Johnson, Adel M. Yousif, Shirani GamlathAbstract:Whole grain Sorghum is a valuable source of resistant starch and polyphenolic antioxidants and its addition into staple food like pasta may reduce the starch digestibility. However, incorporating nondurum wheat materials into pasta provides a challenge in terms of maintaining cooking quality and consumer acceptability. Pasta was prepared from 100% durum wheat semolina (DWS) as control or by replacing DWS with either wholegrain red Sorghum Flour (RSF) or white Sorghum Flour (WSF) each at 20%, 30%, and 40% incorporation levels, following a laboratory-scale procedure. Pasta samples were evaluated for proximate composition, in vitro starch digestibility, cooking quality, and consumer acceptability. The addition of both RSF and WSF lowered the extent of in vitro starch digestion at all substitution levels compared to the control pasta. The rapidly digestible starch was lowered in all the Sorghum-containing pastas compared to the control pasta. Neither RSF or WSF addition affected the pasta quality attributes (water absorption, swelling index, dry matter, adhesiveness, cohesiveness, and springiness), except color and hardness which were negatively affected. Consumer sensory results indicated that pasta samples containing 20% and 30% RSF or WSF had acceptable palatability based on meeting one or both of the preset acceptability criteria. It is concluded that the addition of wholegrain Sorghum Flour to pasta at 30% incorporation level is possible to reduce starch digestibility, while maintaining adequate cooking quality and consumer acceptability.
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effect of Sorghum Flour addition on resistant starch content phenolic profile and antioxidant capacity of durum wheat pasta
Food Research International, 2013Co-Authors: Alyaa Muhsin Yousif, Stuart K. Johnson, Imran Khan, Shirani GamlathAbstract:Foods containing elevated levels of health functional components such as resistant starch and polyphenolic antioxidants may have beneficial effects on human health. Pasta incorporating either red Sorghum Flour (RSF) or white Sorghum Flour (WSF) each at 20%, 30% and 40% substitution of durum wheat semolina (DWS) was prepared and compared to pasta made from 100% DWS (control) for content of starch fractions, phenolic profile and antioxidant capacity, before and after cooking. Total, digestible and resistant starch contents were determined by the AOAC method; individual phenolic acids and anthocyanins by reverse phase-HPLC analysis; total phenolic content by the Folin–Ciocalteu method and antioxidant capacity by the ABTS assay. The addition of both RSF and WSF increased the resistant starch content, bound phenolic acids, total phenolic content and antioxidant capacity at all incorporation levels compared to the control pasta; while free phenolic acids and anthocyanins were higher in the RSF-containing pasta only. Cooking did not change the resistant starch content of any of the pasta formulations. Cooking did however decrease the free phenolic acids, anthocyanins, total phenolic content and antioxidant capacity and increased the bound phenolic acids of the Sorghum-containing pastas. The study suggests that these Sorghum Flours may be very useful for the preparation of pasta with increased levels of resistant starch and polyphenolic antioxidants.
Arash Koocheki - One of the best experts on this subject based on the ideXlab platform.
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effect of extrusion cooking of Sorghum Flour on rheology morphology and heating rate of Sorghum wheat composite dough
Journal of Cereal Science, 2017Co-Authors: Morteza Jafari, Arash Koocheki, Elnaz MilaniAbstract:Abstract Addition of a gluten-free Flour such as Sorghum has negative impact on the quality of wheat dough for bread making. One of the methods which can be used to promote the quality of Sorghum-wheat composite dough is to extrude the Sorghum Flour before incorporation. In this regard, to produce a dough with appropriate bakery properties Sorghum Flour was extruded at 110 °C and 160 °C die temperature with 10%, 14% and 18% feed moisture. The effect of extruded Sorghum Flour incorporation (10%) on rheological (farinography and stress relaxation behavior), morphological and temperature profile of Sorghum-wheat composite dough were evaluated. Extrusion cooking altered the Sorghum-wheat composite dough properties through partial gelatinization of starch granules. Addition of extruded Sorghum Flour increased the water absorption and dough development time but it decreased the dough stability. Native Sorghum-wheat composite dough showed viscoelastic liquid-like behavior whereas addition of Sorghum Flour extrudate changed dough to a more viscoelastic solid-like structure. Maxwell model was more appropriate than Peleg model to describe the viscoelasticity of the Sorghum-wheat composite dough. Extrusion cooking decreased composite dough elasticity and viscosity. Sorghum extrudate increased the heating rate of composite dough crumb during baking. Addition of extruded Sorghum Flour formed a non-uniform and less compact dough structure. As a result, dough containing extruded Sorghum Flour had a good potential for producing a high-yielding bread in a short time of baking.
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Effect of extrusion cooking on chemical structure, morphology, crystallinity and thermal properties of Sorghum Flour extrudates
Journal of Cereal Science, 2017Co-Authors: Morteza Jafari, Arash Koocheki, Elnaz MilaniAbstract:Abstract The effect of feed moisture content (10, 14 and 18%) and die temperature (110 and 160 °C) on functional properties, specific mechanical energy (SME), morphology, thermal properties, X -ray diffraction pattern (XRD), Fourier transform infrared spectroscopy (FTIR) and amylose-lipid complex formation of extruded Sorghum Flour was investigated. Results showed that the extrusion cooking significantly changed the functional properties of extruded Sorghum Flour. Increasing feed moisture increased the peak gelatinization temperature (T p ), the degree of gelatinization (%) and starch crystallinity (%) while it decreased the gelatinization temperature ranges (T c - T 0 ), starch gelatinization enthalpy (ΔH G ) and amylose-lipid complex (%) formation. With increasing die temperature, the degree of gelatinization and amylose-lipid complex formation increased and the starch T p , T c -T 0 , ΔH G and crystallinity decreased. The FTIR spectra also showed that the extrusion cooking did not create new functional groups or eliminate them in Sorghum protein, whereas the Sorghum extrudate protein had random coil conformation.
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Effect of extrusion cooking of Sorghum Flour on rheology, morphology and heating rate of Sorghum–wheat composite dough
Journal of Cereal Science, 2017Co-Authors: Morteza Jafari, Arash Koocheki, Elnaz MilaniAbstract:Abstract Addition of a gluten-free Flour such as Sorghum has negative impact on the quality of wheat dough for bread making. One of the methods which can be used to promote the quality of Sorghum-wheat composite dough is to extrude the Sorghum Flour before incorporation. In this regard, to produce a dough with appropriate bakery properties Sorghum Flour was extruded at 110 °C and 160 °C die temperature with 10%, 14% and 18% feed moisture. The effect of extruded Sorghum Flour incorporation (10%) on rheological (farinography and stress relaxation behavior), morphological and temperature profile of Sorghum-wheat composite dough were evaluated. Extrusion cooking altered the Sorghum-wheat composite dough properties through partial gelatinization of starch granules. Addition of extruded Sorghum Flour increased the water absorption and dough development time but it decreased the dough stability. Native Sorghum-wheat composite dough showed viscoelastic liquid-like behavior whereas addition of Sorghum Flour extrudate changed dough to a more viscoelastic solid-like structure. Maxwell model was more appropriate than Peleg model to describe the viscoelasticity of the Sorghum-wheat composite dough. Extrusion cooking decreased composite dough elasticity and viscosity. Sorghum extrudate increased the heating rate of composite dough crumb during baking. Addition of extruded Sorghum Flour formed a non-uniform and less compact dough structure. As a result, dough containing extruded Sorghum Flour had a good potential for producing a high-yielding bread in a short time of baking.