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Particle size of milled barley and sorghum and physico-chemical properties of grain following extrusion

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Title: Particle size of milled barley and sorghum and physico-chemical properties of grain following extrusion
Authors: Al-Rabadi, Ghaid J.1, Torley, Peter J.2, Williams, Barbara A.1, Bryden, Wayne L.1,3, Gidley, Michael J.1 m.gidley@uq.edu.au
Source: Journal of Food Engineering. Apr2011, Vol. 103 Issue 4, p464-472. 9p.
Subjects: Grain, Barley milling, Sorghum, Agricultural climatology, Extrusion process, Hydration
Abstract: Abstract: Milled barley and sorghum grains were separated into three size fractions (fine, <0.5mm; medium, 0.5–1.0mm; coarse, >1.0mm) and extruded at two maximum temperatures (100°C; 140°C). Mechanical resistance and specific mechanical energy during extrusion was significantly higher for fine fractions, and extrusion at high temperature resulted in higher mechanical resistance. Pressure generated during extrusion was higher for the fine fraction in sorghum but lower in barley. Expansion index was highest for the fine fraction for barley, but did not differ significantly between sorghum fractions or with extrusion temperature. For all samples, extrusion at low temperature resulted in a higher final paste consistency and lower water absorption index, but there was no significant effect on water solubility index (WSI). Fraction size showed a significant effect on WSI in sorghum but not in barley. The results are rationalised in terms of differences in grain composition between sorghum and barley. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Engineering is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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DbLabel: Engineering Source
An: 57307683
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
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  Data: Particle size of milled barley and sorghum and physico-chemical properties of grain following extrusion
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  Data: &lt;searchLink fieldCode=&quot;JN&quot; term=&quot;%22Journal+of+Food+Engineering%22&quot;&gt;Journal of Food Engineering&lt;/searchLink&gt;. Apr2011, Vol. 103 Issue 4, p464-472. 9p.
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  Data: &lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Grain%22&quot;&gt;Grain&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Barley+milling%22&quot;&gt;Barley milling&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Sorghum%22&quot;&gt;Sorghum&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Agricultural+climatology%22&quot;&gt;Agricultural climatology&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Extrusion+process%22&quot;&gt;Extrusion process&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Hydration%22&quot;&gt;Hydration&lt;/searchLink&gt;
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  Data: Abstract: Milled barley and sorghum grains were separated into three size fractions (fine, &lt;0.5mm; medium, 0.5–1.0mm; coarse, &gt;1.0mm) and extruded at two maximum temperatures (100&#176;C; 140&#176;C). Mechanical resistance and specific mechanical energy during extrusion was significantly higher for fine fractions, and extrusion at high temperature resulted in higher mechanical resistance. Pressure generated during extrusion was higher for the fine fraction in sorghum but lower in barley. Expansion index was highest for the fine fraction for barley, but did not differ significantly between sorghum fractions or with extrusion temperature. For all samples, extrusion at low temperature resulted in a higher final paste consistency and lower water absorption index, but there was no significant effect on water solubility index (WSI). Fraction size showed a significant effect on WSI in sorghum but not in barley. The results are rationalised in terms of differences in grain composition between sorghum and barley. [ABSTRACT FROM AUTHOR]
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  Data: &lt;i&gt;Copyright of Journal of Food Engineering is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder&#39;s express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.&lt;/i&gt; (Copyright applies to all Abstracts.)
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        Value: 10.1016/j.jfoodeng.2010.11.016
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      – Code: eng
        Text: English
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        PageCount: 9
        StartPage: 464
    Subjects:
      – SubjectFull: Grain
        Type: general
      – SubjectFull: Barley milling
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      – SubjectFull: Sorghum
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      – SubjectFull: Agricultural climatology
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      – SubjectFull: Extrusion process
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      – SubjectFull: Hydration
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      – TitleFull: Particle size of milled barley and sorghum and physico-chemical properties of grain following extrusion
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              Text: Apr2011
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