EVALUATION OF FOUR SORGHUM HYBRIDS THROUGH THE ...

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Salty: A fundamental taste factor of which sodium chloride solution is typical. References: 0.2% NaCl solution = 4 0.4% NaCl solution = 7 0.8% NaCl solution = 15 Sweet: A fundamental taste factor of which sucrose solution is typical. References: 1.0% sucrose solution = 3 2.0% sucrose solution = 6 4.0% sucrose solution = 11 8.0% sucrose solution = 15 Bitter: A fundamental taste factor of which caffeine solution is typical. References: 0.02% caffeine solution = 0.04% caffeine solution = 0.06% caffeine solution = Doughy: A flavor associated with wet flour or dough. References: King’s Hawaiian savory butter roll = 5 Pillsbury Grands homestyle canned biscuit dough = 15 Nutty: A sweet, light brown, slightly musty and/or earthy flavor associated with nuts, grains, and seeds. References: Kretschmer Original toasted wheat germ = 10 Mouthcoating: A layer of substance, typically fat and oil, spread over the mouth after chewing. References: Lay’s Classic potato chip = 7 Pillsbury Grands homestyle canned biscuit dough = 12 Aftertaste: A taste persisting in the mouth after the substance that caused it is no longer present. TEXTURE (by the mouth) Springiness: Degree to which the sample can be condensed and return to its original shape. Compress partially without breaking using front teeth. References: Kraft Philadelphia original cream cheese = 2 Oscar Meyer wiener = 7 Kraft jet-puffed marshmallow = 14 121
Hardness: The relative resistance to deformation. Bite down evenly using front teeth. References: Kraft Philadelphia original cream cheese = 1 Great Value sharp cheddar cheese = 4 Great Value party peanuts = 13 Cohesiveness of Mass: Degree to which sample holds together during mastication. Measure after 3-4 chews with molars. References: Nabisco Original Triscuit = 4 General Mills Cheerio = 8 Fracturability: Force with which sample breaks. Bite down evenly using front teeth until sample breaks. References: “Jiffy” prepared corn muffin = 2 Graham cracker = 7 Moisture absorption: Amount of saliva absorbed during mastication. Measure after 3-4 chews with molars. References: Twizzlers strawberry twist = 2 Lay’s Classic potato chip = 5 Pop-secret 100 calorie pop premium popcorn (Butter) popped = 7 Nabisco unsalted tops premium saltine cracker = 13 Grittiness: Amount of gritty particles perceived in the sample during mastication. Measure after 5-7 chews with molars. References: Post Grape Nuts = 14 Tooth packing: Amount of sample packed in and between the teeth after swallowing. References: Nabisco Honey Maid graham cracker = 7 Great Value party peanuts = 10 Wonka Laffy Taffy candy = 15 122
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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
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Murty DS, Singh U, Suryaprakash S,
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Subramanian V, Jambunathan R, Suury
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Chapter 2: Grain and Flour Characte
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Introduction: An estimated 1-2 perc
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The cleaned grain was then analyzed
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Starch Particle Size Distribution:
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Moisture Content: The moisture cont
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products. Grain hardness can also b
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Flour Characterization Flour Partic
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Starch Particle Size Distribution:
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Total Starch: The total starch cont
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Table 4. Comparison of total starch
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66 Table 5. Comparison of starch pa
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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 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
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: TEXTURE (in the hand) Roughness: Th
Page 135 and 136: Appendix 11: CONSUMER PRE-SCREENING
Page 137 and 138: SAMPLE: 571 Please check only one b
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