Preparation of reconstitute germination sorghum flake

Authors

LI Yan, Institute of Healthy Cereal Product, School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
YI Cuiping, Institute of Healthy Cereal Product, School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
LI Mengting, Institute of Healthy Cereal Product, School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
YANG Yang, Institute of Healthy Cereal Product, School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China

Abstract

In order to improve the eating quality and nutrition quality of sorghum, reconstitute germination sorghum flakes were prepared by mixing germination sorghum with grain amaranth and non-waxy rice through screw extrusion and roller press. The protein and dietary fiber contents were used as the nutrition index and the processing formula was designed by software. The results indicated that the protein and dietary fiber contents got to 8.8% and 7.3%, respectively, when the products was prepared by mixing 17.3% of germination red sorghum, 18.1% of amaranth and 64.6% of non-waxy rice. And the contents of protein and dietary fiber were 9.5% and 6.6%, respectively, with 22.2% of germination white sorghum, 22.2% of amaranth and 55.6% of non-waxy rice as raw materials. The products tasted well after being evaluated by sensory.

Publication Date

10-28-2015

First Page

243

Last Page

245,269

DOI

10.13652/j.issn.1003-5788.2015.05.061

Recommended Citation

Yan, LI; Cuiping, YI; Mengting, LI; and Yang, YANG (2015) "Preparation of reconstitute germination sorghum flake," Food and Machinery: Vol. 31: Iss. 5, Article 61.
DOI: 10.13652/j.issn.1003-5788.2015.05.061
Available at: https://www.ifoodmm.cn/journal/vol31/iss5/61

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