Publications by authors named "Dardo M De Greef"
In order to analyze the effects of extrusion temperature (T: 164, 182, 200 °C) and grits moisture content (g/100 g sample) (%M: 14, 16.5, 19) on textural and physicochemical properties of red sorghum extrudates, whole grain flour was extruded according to a factorial experimental design. The higher values for specific mechanical energy consumption (1006.
View Article and Find Full Text PDFThe utilization of whole grains in food formulations is nowadays recommended. Extrusion cooking allows obtaining precooked cereal products and a wide range of ready-to-eat foods. Two rice varieties having different amylose content (Fortuna 16% and Paso 144, 27%) were extruded using a Brabender single screw extruder.
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- Four hydrolysates from bovine hemoglobin concentrate were used to enhance extruded maize products without significantly altering their physicochemical properties, except for total soluble solids.
- The iron availability of these products was assessed using a method that simulates digestion, showing that hydrolysis improved iron dializability compared to untreated bovine hemoglobin concentrate.
- However, even with hydrolysis, the iron availability in these extruded products remained lower than that typically expected from heme iron sources when meat proteins are absent.