Foods (Basel, Switzerland)
Reactive Extrusion of Sorghum Flour with Ozone Modifies the Texture, Thermal Behavior, and Digestibility of Starch and Proteins.
Pablo Palavecino, Esteban Carrillo Parra, Marianela Rodriguez, María Isabel Curti, Mariela Bustos Shmidt, Pablo Ribotta
Published: 202610.3390/foods15020375
Abstract
This study addresses the need for sustainable and clean-label processing methods to enhance the functional and nutritional properties of sorghum flour. Reactive extrusion combining high shear forces and ozonization was selected as an environmentally…
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