01884naa a2200265 a 450000100080000000500110000800800410001902400440006010000210010424501030012526000090022852011180023765000140135565000120136965000140138165000130139565000100140870000260141870000220144470000210146670000260148770000200151370000220153377300630155521498792022-12-17       2022    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1111/jfpp.172042DOI1 aCOLLANTES, N. F.  aEffect of sucrose on the extrusion of varied whole sorghum grits genotypes.h[electronic resource]  c2022  aThe effect of sucrose on the extrusion of varied whole sorghum genotypes was studied using a single-screw system. The raw sorghum flours were characterized in terms of chemical composition and particle size. Specific mechanical energy (SME) was measured as a process parameter, as well as expansion properties, hydration, paste viscosity, instrumental color, and texture, along with total phenolic compounds (TPC) and total condensed tannins (TCT) in the puffed extrudates. In general, the addition of 10% sucrose reduced SME (p&lt.05), sectional expansion, hydration, and cold paste viscosity, indicating lower starch conversion and increased lightness (L*) and hardness (Fc). In contrast, BRS 501 showed opposite results for most of the variables measured, due to the suppression of the lubricant effect attributed to the high lipid in this genotype. Furthermore, the extrusion process at 0% sucrose released TPC values by 71.2% and 317.5% for low-tannin extrudates, while the addition of sucrose (10%) did not alter the TPC (p&gt.05) and had a protective effect on TCT retention in BRS 305 genotype extrudates.  aExtrusão  aFarinha  aGenótipo  aSacarose  aSorgo1 aCARVALHO, C. W. P. de1 aASCHERI, J. L. R.1 aCHAVEZ, D. W. H.1 aCOMETTANT-RABANAL, R.1 aBERNARDO, C. O.1 aQUEIROZ, V. A. V.  tJournal of Food Processing and Preservation, e17204, 2022.