EVALUATION OF FOUR SORGHUM HYBRIDS THROUGH THE ...

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Table 6. Comparison of texture (in the hand) and odor attributes in descriptive analysis of sorghum flour tortillas
from five different sorghum flours*
Sample Roughness Angle of Bend Tearability Sweet Rancid Musty
F-625 3.43 + 0.98 a
8.43 + 1.90 bc
7.50 + 2.93 a
3.57 +1.13 a
1.83 + 0.75 bc
6.79 + 2.16 a
F-1000 2.93 + 0.84 a
9.71 + 1.47 bc
6.71 + 2.56 a
4.00 + 2.31 a
2.14 + 0.90 ac
7.14 + 1.21 a
NE#20 2.83 + 0.41 a 10.25 + 2.36 ac
7.50 + 1.38 a
3.67 + 0.52 a
1.67 + 0.52 bc
6.67 + 1.75 a
5040C 2.67 + 0.52 a 10.42 + 0.92 ab
6.50 + 2.17 a
4.17 + 0.98 a
3.17 + 0.75 ab
7.17 + 2.32 a
TVM 2.33 + 0.52 a
12.92 + 1.69 a
5.67 + 2.58 a
4.67 + 1.21 a
4.00 + 2.45 a
7.17 + 2.79 a
TEXTURE (in the hand) ODOR
*Means with different superscripts in columns indicate significant differences among treatments (p