EVALUATION OF FOUR SORGHUM HYBRIDS THROUGH THE ...

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Introduction An estimated 1-2 percent of adults and 4-8 percent of children suffer from food allergies (Lehrer and others 2002). If an allergic person consumes their corresponding allergen, then the results can be life threatening. In August of 2004, the Food Allergen Labeling and Consumer Protection Act of 2004 was created in order to protect these individuals. The act required the labeling of eight major food allergens to be effective by January 1, 2006. The eight major food allergens are: milk, eggs, fish, Crustacean shellfish, tree nuts, peanuts, wheat, and soybeans. These allergens were chosen as they are responsible for about 90% of food allergies. With wheat being one of the eight major food allergens, the need for wheat-free foods is obvious. Furthermore, wheat contains gluten, which poses a threat to those with celiac disease. Also known as gluten-sensitive enteropathy or celiac sprue, celiac disease is an autoimmune inflammatory disease of the upper small intestine resulting from the ingestion of gluten in genetically susceptible individuals (Case 2006). This immunologic reaction leads to damage of the absorptive surface of the small intestine. In 2003, the University of Maryland Center for Celiac Research in Baltimore, conducted a study that found 1 out of 133 Americans have celiac disease. More recently, an estimated 1:100 Americans are affected by this disease (Case 2006). The increase in prevalence is claimed to be due to an increasing awareness and better diagnosis from physicians. With this growth, comes a demand for gluten-free products. Sorghum is a gluten-free grain with a great deal of potential in the gluten-free food market. According to the U.S. Grain Council (2008a), grain sorghum is the fifth most important cereal crop grown in the world. In the U.S., grain sorghum is the third 1
most important. As a continent, Africa is the largest producer of sorghum. In 2006, Nigeria was the leading producer as a country with 413.4 million bushels, followed by the United States with 393.7 million. According to the Tortilla Industry Association, 78% of fine dining restaurants have tortillas in a menu item (Petrak 2006a). The supermarket is observing the popularity of tortillas as well with sales reaching $1 billion (Petrak 2006b). Americans are using tortillas in Mexican dishes as well as other areas. Typically called a wrap, the tortilla is being used to carry salads, sandwiches, and even breakfast items (Seiz 2006). Sorghum has been used to replace some or all of the maize in corn tortillas where masa is formed with an alkaline-process and then made into a tortilla (Rooney and Waniska 2000). No study has been found on the use of sorghum in flour tortillas. Therefore, the objectives of this research were: • To characterize four sorghum hybrids both as a kernel and as a flour. • To formulate a gluten-free flour tortilla with sorghum. • To test four flours from different sorghum hybrids in the optimized sorghum flour tortilla formula. 2
Page 1 and 2: EVALUATION OF FOUR SORGHUM HYBRIDS
Page 3 and 4: compared to a gluten-free wrap alre
Page 5 and 6: Flour Characterization Starch Isola
Page 7 and 8: Chapter 1 LIST OF FIGURES 1. Mechan
Page 9 and 10: 4. Comparison of color, pH, water a
Page 11: ACKNOWLEDGMENTS I cannot begin to t
Page 15 and 16: Before this act, ingredients in foo
Page 17 and 18: Mechanism of Actions According to B
Page 19 and 20: symptoms similar to allergic reacti
Page 21 and 22: Table 1. Symptoms of Celiac Disease
Page 23 and 24: Treatment If an individual is diagn
Page 25 and 26: MARKET FOR GLUTEN-FREE PRODUCTS In
Page 27 and 28: This exported sorghum may be used f
Page 29 and 30: sorghum, White sorghum, and Mixed s
Page 31 and 32: The actual proportion of the three
Page 33 and 34: fiber (Bach-Knudsen and Munck 1985)
Page 35 and 36: preference towards white sorghums w
Page 37 and 38: cassava starch, and raw cassava sta
Page 39 and 40: (about 5 min.). Waniska and others
Page 41 and 42: easily. These tortillas are best fo
Page 43 and 44: starch, and leavening acids, is a c
Page 45 and 46: Gliadin, which is a prolamin charac
Page 47 and 48: gluten matrix can hold some of the
Page 49 and 50: LITERATURE CITED Aboubacar A, Hamak
Page 51 and 52: 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
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create a flour of a specific ash co
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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
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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
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of 1.00 mm/s, test speed of 1.00 mm
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values. Calibration was performed b
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flour to use was determined by memb
Page 103 and 104:
Table 2. Comparison of weight, diam
Page 105 and 106:
Also, starch damage was found to be
Page 107 and 108:
Color: Significant differences were
Page 109 and 110:
98 Table 4. Comparison of color, pH
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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
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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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