Physicochemical properties of expanded extrudates from colored sorghum genotypes

The diversity of sorghum grains is related to their intrinsic properties, which include starch type, non-starch components and phenolic compounds. The latter are genotype dependent and affect the pericarp characteristics such as color and presence of a pigmented testa. This diversity can be valuable for developing new food products by thermoplastic extrusion intended for human consumption. Flours from sorghum grains from the genotypes of varied pericarp color: white (CMSXS180; 9010032), red (BRS 310; BRS 308) and light brown (BRS 305; 9929034) were processed in a co-rotating twin-screw extruder. Changes promoted by extrusion cooking were evaluated via specific mechanical energy (SME), die pressure, apparent density, sectional expansion index (SEI), water absorption index (WAI) and water solubility index (WSI). Pericarp color affected die pressure, apparent density and WSI values of extrudates. Light brown genotypes, rich in tannin and fiber content, generated the lowest die pressure and SEI values. Red genotypes presented the lowest SME and the highest WAI values. White genotypes presented intermediate SME and the highest die pressure values. These results reflect differences in starch conversion induced by the pericarp type. These results further suggest the potential use of pigmented sorghum extrudates for human consumption.