EFFECT OF SORGHUM FLOUR-CORN GRITS RATIO AND MOISTURE CONTENT ON PHYSICAL PROPERTIES OF EXTRUDATES USING TWIN-SCREW EXTRUDER
DOI:
https://doi.org/10.17501/26827018.2024.9106Keywords:
physical properties, corn grits-sorghum flour, extrusion process, moisture content, twin screw extruder, snack innovationAbstract
Sorghum has been widely developed in the last decade, but the current utilization of sorghum is still limited. For this reason, innovation in food products that can utilize this material is needed. The extrusion process can turn certain food products into snacks with minimal processing. In addition, this snack can directly impact for food industry because is such a product innovation for health-conscious consumers. This study also aimed to determine the effect of sorghum-corn blend ratio and initial moisture content on the physical properties of extrudates. The material used was sorghum flour mixed with corn grits. The equipment used was a lab-scale twin screw extruder (Shandong, SYSLG-IV) with a capacity of 5 - 10 kg. This research design used two treatments, namely the ratio (0%, 10%, 20%, 30%, and 40%) and the initial moisture content of the material (12%, 14%, 16%, and 18%). Furthermore, the physical properties of the extrudate were analyzed, including final moisture content, expansion ratio, particle density, density, water solubility index, water absorption index, color, and hardness. The results showed that increasing the sorghum ratio up to 40% decreased the expansion ratio and lightness and increased particle density, bulk density, hardness, WAI, WSI, and final water content. Blending sorghum with corn grits up to 20% still showed consumable physical properties of the extrudate, while the highest moisture content still allowed as food was 14%.
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