Effect of Extrusion Process Parameters and Particle Size of Sorghum Flour on Expanded Snacks Prepared Using Different Varieties of Sorghum （Sorghum bicolour L.）

Sorghum is a staple food grain in many semi-arid and tropic areas of the world, because of its good adaptation to hard environments and its good yield of production. Among important biochemical components for sorghum processing are levels of starch and starch depolymerizing enzymes. Due to presence of high amount of starch （56%-73%）, sorghum could be the good candidate for manufacturing of expanded snacks. The effect of various extrusion process parameters on structural and functional properties of extruded snacks prepared using three selected varieties of sorghum including SPV 1411 （Parbhani moti） and SPV 1595 （Parbhani jyoti） （newly developed varieties） and M-35-1 （Maldandi） were investigated in this study. Sorghum flour of different particle size viz. 2, 0.84 and 0.49 mm, was subjected to different extrusion processing conditions： feed moisture content （16%-24%）, die temperature （110-150 ~C）, screw speed （150-270 rpm） and feed rate （50-120 g min^-1）. The feed moisture and die temperature （process variables