EVALUATION OF FOUR SORGHUM HYBRIDS THROUGH THE ...
EVALUATION OF FOUR SORGHUM HYBRIDS THROUGH THE ...
EVALUATION OF FOUR SORGHUM HYBRIDS THROUGH THE ...
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Table 4. Comparison of color, pH, water activity, and moisture of sorghum flour tortillas from five different<br />
sorghum flours*<br />
Moisture<br />
Sample L a b pH<br />
1<br />
Aw Content (%)<br />
F-625 70.38 + 1.32 a<br />
1.73 + 0.29 d<br />
22.14 + 1.22 ab 5.15 + 0.03 bc<br />
0.78 + 0.01 b<br />
17.31 + 0.60 b<br />
F-1000 69.29 + 1.66 a<br />
3.91 + 0.40 c<br />
20.85 + 1.07 bc 5.19 + 0.05 abc<br />
0.78 + 0.04 b<br />
16.93 + 0.89 b<br />
NE#20 64.71 + 1.34 b<br />
5.57 + 0.31 b<br />
22.28 + 0.82 a<br />
5.12 + 0.03 c<br />
0.79 + 0.02 b<br />
16.90 + 1.73 b<br />
5040C 61.68 + 1.83 c 11.11 + 1.08 a 17.94 + 0.54 d<br />
5.21 + 0.04 ab<br />
0.77 + 0.02 b<br />
16.06 + 2.47 b<br />
TVM 62.81 + 2.07 bc<br />
2.27 + 0.27 d<br />
21.12 + 1.17 ac<br />
5.24 + 0.05 a<br />
0.89 + 0.00 a<br />
25.29 + 0.99 a<br />
Color<br />
*Means with different superscripts in columns indicate significant differences among treatments (p