Production of extrudate pasta from optimal sorghum–peanut flour blend and influence of composite flours on some quality characteristics and sorption isotherms

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3 Citations (Scopus)

Abstract

Utilisation of composite flour projects the possibility of improving nutritional quality, and consequently, the awareness of quality stability may increase large-scale commercialisation of different food products. Quality characteristics of sorghum–peanut flour blend and its extruded product (pasta) were investigated in this study. A model of moisture sorption isotherms for sorghum–peanut flour blends using concentrated H2SO4 was developed. The sorghum–peanut flour blends were substituted in the ratio of 100:0, 90:10, 80:20, 70:30, 60:40, 50:50. The experimental data obtained were compared with neuro-fuzzy and Guggenheim–Anderson–de Boer (GAB) models for food sorption isotherm. The results showed that all the quality characteristics of the flour investigated significantly (p < 0.05) influenced each other due to the level of substitution of peanut flour. The extruded sample with 90% sorghum and 10% peanut flour was the most preferred and accepted by the sensory panellists. The adsorption and desorption isotherm curves followed a sigmoidal shape and the equilibrium moisture content increased with an increase in water activity. The neuro-fuzzy model predicted optimally and was observed to be better in describing sorption isotherm of sorghum–peanut flour blends than the widely known and acceptable GAB model.

Original languageEnglish
Pages (from-to)268-275
Number of pages8
JournalTransactions of the Royal Society of South Africa
Volume74
Issue number3
DOIs
Publication statusPublished - 2 Sept 2019

Keywords

  • GAB
  • extrusion
  • neuro-fuzzy
  • peanut
  • sorghum
  • sorption isotherm

ASJC Scopus subject areas

  • General Environmental Science
  • General Agricultural and Biological Sciences
  • General Earth and Planetary Sciences

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