In order to improve the eating quality and nutrition quality of sorghum, reconstitute germination sorghum flakes were prepared by mixing germination sorghum with grain amaranth and non-waxy rice through screw extrusion and roller press. The protein and dietary fiber contents were used as the nutrition index and the processing formula was designed by software. The results indicated that the protein and dietary fiber contents got to 8.8% and 7.3%, respectively, when the products was prepared by mixing 17.3% of germination red sorghum, 18.1% of amaranth and 64.6% of non-waxy rice. And the contents of protein and dietary fiber were 9.5% and 6.6%, respectively, with 22.2% of germination white sorghum, 22.2% of amaranth and 55.6% of non-waxy rice as raw materials. The products tasted well after being evaluated by sensory.
Yan, LI; Cuiping, YI; Mengting, LI; and Yang, YANG
"Preparation of reconstitute germination sorghum flake,"
Food and Machinery: Vol. 31:
5, Article 61.
Available at: https://www.ifoodmm.cn/journal/vol31/iss5/61
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