EVALUATION OF FOUR SORGHUM HYBRIDS THROUGH THE ...

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Rollability All of the five samples received an average score of 1.00 for rollability as they could not roll around a 1cm dowel without breaking. Using simply both hands to roll the tortillas, it was found that TVM could roll to a diameter of about 3cm without cracking. The other hybrids could roll to a diameter of about 5cm with 5040C having the most cracking. Extensibility TVM was the only sample significantly different for force (p
Also, starch damage was found to be much higher for TVM (12.2) than the other four samples (2.7-3.0). Damaged starch increases water absorption (Evers and Stevens 1985). Allowing more water to flow in the system would create a more pliable product as water is considered a plasticizer. Stretchability/Flexibility TVM had a significantly lower force (67.5g) and F-625 had a significantly higher force (130.4g) compared to all samples (p
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EVALUATION OF FOUR SORGHUM HYBRIDS
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compared to a gluten-free wrap alre
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Flour Characterization Starch Isola
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Chapter 1 LIST OF FIGURES 1. Mechan
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4. Comparison of color, pH, water a
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ACKNOWLEDGMENTS I cannot begin to t
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most important. As a continent, Afr
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Before this act, ingredients in foo
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Mechanism of Actions According to B
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symptoms similar to allergic reacti
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Table 1. Symptoms of Celiac Disease
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Treatment If an individual is diagn
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MARKET FOR GLUTEN-FREE PRODUCTS In
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This exported sorghum may be used f
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sorghum, White sorghum, and Mixed s
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The actual proportion of the three
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fiber (Bach-Knudsen and Munck 1985)
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preference towards white sorghums w
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cassava starch, and raw cassava sta
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(about 5 min.). Waniska and others
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easily. These tortillas are best fo
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starch, and leavening acids, is a c
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Gliadin, which is a prolamin charac
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gluten matrix can hold some of the
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LITERATURE CITED Aboubacar A, Hamak
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Federal Register. 2007. Food Labeli
Page 53 and 54: Murty DS, Singh U, Suryaprakash S,
Page 55 and 56: Subramanian V, Jambunathan R, Suury
Page 57 and 58: Chapter 2: Grain and Flour Characte
Page 59 and 60: Introduction: An estimated 1-2 perc
Page 61 and 62: The cleaned grain was then analyzed
Page 63 and 64: Starch Particle Size Distribution:
Page 65 and 66: Moisture Content: The moisture cont
Page 67 and 68: products. Grain hardness can also b
Page 69 and 70: Flour Characterization Flour Partic
Page 71 and 72: Starch Particle Size Distribution:
Page 73 and 74: Total Starch: The total starch cont
Page 75 and 76: Table 4. Comparison of total starch
Page 77 and 78: 66 Table 5. Comparison of starch pa
Page 79 and 80: create a flour of a specific ash co
Page 81 and 82: Conclusions: This study has shown t
Page 83 and 84: Evers AD, Stevens DJ. 1985. Starch
Page 85 and 86: Schober TJ, Bean SR, Boyle DL. 2007
Page 87 and 88: Abstract Gluten-free flour tortilla
Page 89 and 90: following five states in ranking or
Page 91 and 92: increased. This is probably due to
Page 93 and 94: than a typical tortilla process. Ov
Page 95 and 96: Table 1. Formulation for sorghum fl
Page 97 and 98: of 1.00 mm/s, test speed of 1.00 mm
Page 99 and 100: values. Calibration was performed b
Page 101 and 102: flour to use was determined by memb
Page 103: Table 2. Comparison of weight, diam
Page 107 and 108: Color: Significant differences were
Page 109 and 110: 98 Table 4. Comparison of color, pH
Page 111 and 112: 3.83 (TVM) to 8.00 (F-625). Grittin
Page 113 and 114: 102 Table 6. Comparison of texture
Page 115 and 116: 104 Table 8. Comparison of texture
Page 117 and 118: Table 9. Comparison of scores from
Page 119 and 120: REFERENCES Bejosano FP, Joseph S, L
Page 121 and 122: Appendices 110
Page 123 and 124: Appendix 2. Average starch particle
Page 125 and 126: Appendix 4. RVA curve for F-1000. 1
Page 127 and 128: Appendix 6. RVA curve for 5040C. 11
Page 129 and 130: 118 Appendix 8. RVA curve for TVM.
Page 131 and 132: TEXTURE (in the hand) Roughness: Th
Page 133 and 134: Hardness: The relative resistance t
Page 135 and 136: Appendix 11: CONSUMER PRE-SCREENING
Page 137 and 138: SAMPLE: 571 Please check only one b
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