Browsing by Subject "whole grain"
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Effect of Combining Highly Digestible Protein and Waxy Starch Traits on Sorghum Endosperm Functionality and Protein Digestibility
(2019-03-08)Sorghum is known for its resilience to climate change and suitability to arid areas, having several potential health benefits such as controlling blood glucose and inflammation. However, functionality of sorghum as a food ... -
Specialty sorghums in direct-expansion extrusion
(Texas A&M University, 2007-04-25)Whole-grain, high-fiber, or decorticated extrudates of excellent properties were made from white (nonwaxy, heterowaxy, waxy) sorghums or brown tannin-sorghums. Intact grains or prepared raw materials (cracked, cracked and ... -
White food-type sorghum in direct-expansion extrusion applications
(Texas A&M University, 2004-09-30)Whole sorghum kernels were directly processed into whole grain snacks with acceptable texture. Extrudates made from whole sorghum had a harder gritty texture than those made from decorticated materials. Extrusion of whole ...