EVALUATION OF FOUR SORGHUM HYBRIDS THROUGH THE ...

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Appendix 10: INFORMED CONSENT STATEMENT FOR CONSUMER SENSORY ANALYSIS <strong>OF</strong> GLUTEN FREE FLOUR TORTILLAS The purpose of this project is to determine consumer acceptance of gluten free flour tortillas. Testing is expected to take less than 10 minutes. All ingredients in these products are food grade and approved by FDA. If you have no food allergies, there are no known risks or discomforts associated with consumption of these products. Your data will be treated as research data and will in no way be associated with you other than for identification purposes, thereby assuring confidentiality of your performance and responses. 1. I (print name)____________________, agree to participate as a panelist in a sensory consumer testing conducted by Dr. Fadi Aramouni and Mary Fernholz. 2. I understand that this study is part of a thesis project. 3. I understand that there will be a free ice cream certificate upon completion of the testing session. 4. I understand that I do not have to participate in this research and there will be no penalty if I choose not to participate. 5. I understand that I may withdraw from the research at any time. 6. If I have any questions concerning this study, I understand that I can contact Dr. Fadi Aramouni at 216 Call Hall (785-532-1668). 7. If I have any questions about my rights as a panelist or about the manner in which the study is conducted, I may contact the Committee on Research Involving Human Subjects, 103 Fairchild Hall, Kansas State University, Manhattan, KS 66506 (785-532-6195). SIGNATURE:____________________ DATE:_______________ 123
Appendix 11: CONSUMER PRE-SCREENING FORM FOR GLUTEN FREE FLOUR TORTILLA STUDY Please complete the information below: Age: 18-25 26-30 31-35 36-40 41-45 46-50 51-55 56-60 61-70 71-80 81-90 Over 90 Gender: Male Female Education Completed: High School Some College B.S. M.S. Ph.D. MD Other About how often do you eat flour tortillas? (soft tacos, burritos, wraps, etc.) Every Day At least once a Week Once every Two Weeks Once a Month Once a Year Never Do you suffer from any food allergies? Yes No If you have any food allergies, you cannot participate in this study. Thank you for your willingness to help. 124
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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
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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
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 and 132: TEXTURE (in the hand) Roughness: Th
Page 133: Hardness: The relative resistance t
Page 137 and 138: SAMPLE: 571 Please check only one b
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