| Title |
Physical properties and estimated glycemic index of protein-enriched sorghum based chips
|
|---|---|
| Published in |
Journal of Food Science and Technology, January 2018
|
| DOI | 10.1007/s13197-017-2993-x |
| Pubmed ID | |
| Authors |
Hongrui Jiang, Navam S. Hettiararchchy, Ronny Horax |
| Abstract |
Sorghum is a gluten-free grain and more attention has been given to the nutritional properties and recently its usage as a wheat replacement in food products. In the present work, protein-enriched sorghum based snack chips, prepared from sorghum meal with soy protein isolates and soy flour to meet the final protein content of 35.7%, were produced. The effect of varying baking powder (1.5-2.5%), dough sheet thickness (0.7-1.7 mm), and baking time (6-12 min) on the physical properties of the snack chips was investigated using a central composite design of response surface methodology. Under baking temperature of 160 °C, with baking powder added, the water activity and puffiness of chips significantly increased. Baking time was the most significant factor for all the parameters detected except for puffiness. The optimized conditions of preparing protein-enriched sorghum chips were baking powder 2.5%, dough sheet thickness 0.7 mm, and baking time 7.66 min. The estimated glycemic index (eGI) of the protein-enriched sorghum chips (eGI = 59.8) was significantly lower than soybean-free sorghum chips. The gluten-free protein-enriched sorghum chips developed could be considered as protein rich with lower intermediate-glycemic index classified healthy snacks and potential commercialization. |
X Demographics
The data shown below were collected from the profiles of 2 X users who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 2 | 100% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 2 | 100% |
Mendeley readers
The data shown below were compiled from readership statistics for 23 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 23 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 5 | 22% |
| Student > Bachelor | 4 | 17% |
| Professor > Associate Professor | 3 | 13% |
| Unspecified | 1 | 4% |
| Professor | 1 | 4% |
| Other | 0 | 0% |
| Unknown | 9 | 39% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 5 | 22% |
| Biochemistry, Genetics and Molecular Biology | 5 | 22% |
| Chemical Engineering | 1 | 4% |
| Unspecified | 1 | 4% |
| Medicine and Dentistry | 1 | 4% |
| Other | 1 | 4% |
| Unknown | 9 | 39% |
Attention Score in Context
This research output has an Altmetric Attention Score of 2. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 27 March 2018.
All research outputs
#14,094,152
of 23,025,074 outputs
Outputs from Journal of Food Science and Technology
#546
of 1,451 outputs
Outputs of similar age
#233,535
of 443,077 outputs
Outputs of similar age from Journal of Food Science and Technology
#15
of 86 outputs
Altmetric has tracked 23,025,074 research outputs across all sources so far. This one is in the 37th percentile – i.e., 37% of other outputs scored the same or lower than it.
So far Altmetric has tracked 1,451 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 7.4. This one has gotten more attention than average, scoring higher than 61% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 443,077 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 45th percentile – i.e., 45% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 86 others from the same source and published within six weeks on either side of this one. This one has done well, scoring higher than 82% of its contemporaries.