Study of Thermoplastic Extrusion and Its Impact on the Chemical and Nutritional Characteristics and Two Sorghum Genotypes SC 319 and BRS 332

• DOI: 10.21577/0103-5053.20190243
• Publication Date: 2019-10-14T07:18:41Z
• Authors: Flávia Campelo; Gilberto Henriques; Maria Lucia Simeone; Valéria Queiroz; Mauro Silva; Rodinei Augusti; Júlio Melo; Inayara Lacerda; Raquel Araújo
• Keywords: Extrusion cooking

The use of sorghum in human nutrition has been expanded due to its nutritional composition and functional potential.Extrusion used improve the quality sorghum.The aim this work was assess effect extrusion composition, phenolic compounds content two sorghum, characterize profile chemical constituents by paper spray mass spectrometry (PS-MS).Extrusion increased carbohydrate fiber contents reduced moisture, lipids ashes, enabling a higher degree liberation antioxidant activity.The fingerprint obtained both ionization modes had influenced extrusion, allowing for greater compounds' identification on extruded samples.The analysis samples' main components made distinguishing possible, as well highlighted influence genotypes.This study demonstrated that compounds, which were identified PS-MS technique.