Correction for 'Effects of extruded whole-grain sorghum ( (L.) Moench) based diets on calcium absorption and bone health of growing Wistar rats' by María Gimena Galán , , 2020, , 508-513, DOI: 10.1039/C9FO01817D.
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Effects of a Sorghum Beverage with on Body Composition, Lipid Profiles, and Intestinal Health in Overweight and Obese Adults: A Randomized Single-Blind Pilot Study.
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Department of Nutrition and Health, Federal University of Viçosa, Purdue Avenue, s/n, University Campus, Viçosa 36570-900, MG, Brazil.
(1) Background: This study aimed to evaluate the effect of an extruded whole-grain sorghum beverage containing on body composition, lipid profiles, and intestinal health in overweight and obese adults. (2) Methods: A chronic, single-blind randomized controlled pilot study was conducted with 30 volunteers allocated to three groups ( = 10/group): extruded sorghum beverage (ESB), extruded sorghum beverage with (ESPB), and control beverage (CB) (waxy maize starch). The chemical composition of the beverages was analyzed.
View Article and Find Full Text PDFInsights into the effect mechanism of freeze-thaw cycles on starch gel structure and quality characteristics of frozen extruded whole buckwheat noodles.
Int J Biol Macromol
October 2024
College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China. Electronic address:
The effects of freeze-thaw cycles (FTC) on starch gel structure and quality characteristics of frozen extruded whole buckwheat noodles (FEWBN) were studied. The repeated FTC treatments induced the retrogradation of amylose which increased the compactness, crystallinity, hardness, and cooking time of FEWBN. However, with the increasing number of freeze-thaw cycles, the larger volume of ice crystals formed in the noodles destroyed the starch gel network structure to a certain extent, and led to the dehydration and syneresis of the noodles, and the quality deterioration.
View Article and Find Full Text PDFEffects of acute consumption of a beverage based on extruded whole-grain pearl millet flour on glycemic and insulinemic control, food intake, and appetite sensation in eutrophic adults: A randomized cross-over clinical trial.
Nutrition
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Department of Nutrition and Health. Universidade Federal de Viçosa. Av. Purdue, s/n, Campus Universitário, Viçosa MG, 36.570-900, Brazil. Electronic address:
Objectives: Whole-grain pearl millet is a nutritious cereal source of dietary fiber, vitamins, minerals, and bioactive compounds. It offers health benefits such as glycemic control and satiety. Extrusion cooking for diverse formulations, including beverages, can alter its chemical composition, impacting the nutritional value.
View Article and Find Full Text PDFChemical composition and in vitro iron bioavailability of extruded and open-pan cooked germinated and ungerminated pearl whole millet "Pennisetum glaucum (L.) R. Br.".
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Department of Nutrition and Health, Federal University of Viçosa, Viçosa, MG 36570900, Brazil. Electronic address:
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View Article and Find Full Text PDFReduction of Toxins via the Extrusion Processing of Whole-Grain Red Sorghum Flour.
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January 2024
Veterinary Faculty, University of Ljubljana, Gerbičeva 60, 1000 Ljubljana, Slovenia.
This study delved into the impact of two extrusion processing parameters-screw speed ( at 400, 600, 800 RPM) and material moisture content in the extruder barrel ( at 12, 15, 18%) at constant feed rate (50 kg/h)-on reducing the content of alternariol (AOH), alternariol monomethyl ether (AME), tenuazonic acid (TeA), and tentoxin (TEN) in whole-grain red sorghum flour. Ultra-performance liquid chromatography combined with a triple-quadrupole mass spectrometer (UPLC-MS/MS) was employed for the determination of toxin levels. The extruder die temperature fluctuated between 136 and 177 °C, with die pressures ranging from 0.
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