01838naa a2200301 a 450000100080000000500110000800800410001910000220006024501400008226000090022230000100023152009620024165000180120365000180122165000120123965000140125165000100126565300200127565300220129570000220131770000260133970000200136570000150138570000270140070000200142770000220144777300670146921334942021-08-12       2021    bl uuuu     u00u1 u    #d1 aCHÁVEZ, D. W. H.  aPhysicochemical properties, characteristics, and consumer acceptance of whole grain sorghum expanded extrudates.h[electronic resource]  c2021  a13 p.  aThe objective of this work was to study how six sorghum genotypes affected the production of whole grain expanded snacks using extrusion cooking and to evaluate their physicochemical properties, sensory characteristics, and consumer acceptance. The chemical composition and antioxidant capacity of raw flours from whole grains were evaluated. Sectional expansion index, paste viscosity, and texture (hardness and crispness) analyses as well as acceptance tests and check-all-that-apply questions were conducted on the extrudates. White pericarp sorghum extrudates presented the highest sectional expansion and sensory acceptance, and were negatively cor-related to total phenolic compounds and antioxidant capacity. Sorghums with tannins had the highest antioxidant capacity but the lowest values of sensory acceptance. The combination of different sorghum genotypes could be used to produce a final product with good antioxidant capacity and acceptability.  aGrain sorghum  aAlimentação  aFarinha  aGenótipo  aSorgo  aExpanded snacks  aSorghum genotypes1 aASCHERI, J. L. R.1 aCARVALHO, C. W. P. de1 aBERNARDO, C. O.1 aDELIZA, R.1 aSÁ, D. de G. C. F. de1 aTELES, A. S. C.1 aQUEIROZ, V. A. V.  tJournal of Food Processing and Preservation, 2021, 00 e 15837.