Gutiérrez R R, Gómez M H
Instituto de Investigaciones para la Industria Química, Universidad Nacional de Salta Buenos Aires, Argentina.
Arch Latinoam Nutr. 1988 Mar;38(1):132-42.
Yellow corn grits (M), brown sorghum (SM), white sorghum (SB) and full fat soy flour (S) blends were extruded in an autogenous Brady Crop Cooker extruder at 195-200 degrees C and 11% moisture content. Binary blends (70:30) made up of M:S, SM:S and SB:S; and ternary blends (30:40:30) made up of SM:M:S and SB:M:S were extruded. Under these conditions, extrudates contained about 19% protein and 6% fat, which are within the specifications given for cereal/oil seed blends. Raw and extruded samples were analyzed for ES, WQI, WSI, MD and paste viscosity. All blends underwent modifications in the starch fraction at granular and molecular level. Brown sorghum extrudates presented higher degradation than those of white sorghum and corn:soy blends, although the last ones gave similar responses to analitical techniques. Extrudates greatly increased their ES, SWI and MD values, suggesting that degradation products, like dextrins, were present. Cooked paste low viscosities (50 degrees C) and micrographs support these findings. Because of their functional characteristics, extrudates could be used in beverages.
将黄色玉米粉（M）、棕色高粱（SM）、白色高粱（SB）和全脂大豆粉（S）的混合物在自生式布雷迪作物蒸煮挤压机中于195 - 200摄氏度和11%的水分含量下进行挤压。由M:S、SM:S和SB:S组成的二元混合物（70:30）以及由SM:M:S和SB:M:S组成的三元混合物（30:40:30）被挤压。在这些条件下，挤压物含有约19%的蛋白质和6%的脂肪，这在谷物/油籽混合物规定的规格范围内。对生样品和挤压样品进行了膨胀性（ES）、水溶性指数（WQI）、吸水性指数（WSI）、糊化度（MD）和糊化粘度的分析。所有混合物在颗粒和分子水平上的淀粉部分都发生了变化。棕色高粱挤压物的降解程度高于白色高粱和玉米 - 大豆混合物的挤压物，尽管后者对分析技术的反应相似。挤压物的ES、SWI和MD值大幅增加，表明存在糊精等降解产物。煮熟糊的低粘度（50摄氏度）和显微照片支持了这些发现。由于其功能特性，挤压物可用于饮料中。
