EVALUATION OF FOUR SORGHUM HYBRIDS THROUGH THE ...

More documents

Recommendations

Info

traces of...[allergen(s)];" "May contain...[allergen(s)];" "Produced on shared equipment that processes...[allergen(s)];" and "[Allergen(s)] traces." (U.S. Food and Drug Administration 2004). Another term currently being used in the labeling of foods is “gluten-free”, although this term has not yet been approved in the U.S. at the time of writing this document. Gluten is the storage proteins found in wheat. These proteins are a concern for people with Celiac disease, also known as gluten-sensitivity enteropathy. On January 23, 2007, the FDA publicized a proposed rule in the Federal Register (Volume 72, Number 14) for Gluten-Free Labeling of Foods. A summary of the proposed rule is stated below: “The Food and Drug Administration (FDA) is proposing to define the term ``gluten-free'' for voluntary use in the labeling of foods, to mean that the food does not contain any of the following: An ingredient that is any species of the grains wheat, rye, barley, or a crossbred hybrid of these grains (all noted grains are collectively referred to as ``prohibited grains''); an ingredient that is derived from a prohibited grain and that has not been processed to remove gluten (e.g., wheat flour); an ingredient that is derived from a prohibited grain and that has been processed to remove gluten (e.g., wheat starch), if the use of that ingredient results in the presence of 20 parts per million (ppm) or more gluten in the food; or 20 ppm or more gluten. A food that bears the claim ``gluten-free'' or similar claim in its labeling and fails to meet the conditions specified in the proposed definition of ``gluten-free'' would be deemed misbranded. FDA also is proposing to deem misbranded a food bearing a gluten-free claim in its labeling if the food is inherently free of gluten and if the claim does not refer to all foods of that same type (e.g., ``milk, a gluten-free food'' or ``all milk is gluten-free''). In addition, a food made from oats that bears a gluten-free claim in its labeling would be deemed misbranded if the claim suggests that all such foods are gluten-free or if 20 ppm or more gluten is present in the food. Establishing a definition of the term ``gluten-free'' and uniform conditions for its use in the labeling of foods is needed to ensure that individuals with celiac disease are not misled and are provided with truthful and accurate information with respect to foods so labeled. This proposed action is in response to the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA).” been posted. As of April 24, 2008, the proposed rule is still standing and no official law has 5
Mechanism of Actions According to Burks (2002), an adverse food reaction can be described as an abnormal response to an ingested food or food additive. Under this term, food hypersensitivity (allergy) and food intolerance can be found. Food allergy is an immunological reaction to an ingested food or food additive. Food intolerance, on the other hand, is an abnormal physiologic response to an ingested food or food additive. Food intolerance is caused by many different factors that have not been proven to be immunological. Although non-immunoglobulin E mechanisms exist, an allergic reaction is generally considered to be an immunoglobulin E (IgE) mechanism (Lehrer and others 2002). Upon first ingestion, the allergen, which has resisted cooking and the digestive tract, crosses the mucosal membrane. The allergen is processed and presented to IgE producing cells. The fragments are recognized by T lymphocytes and B lymphocytes are stimulated to produce IgE antibodies specific to the allergen (Lehrer and others 2002). These antibodies attach to the surfaces of mast cells. Mast cells are found in all body tissues, but are generally located in areas where allergic reactions occur. These include the nose, throat, skin, lungs, and gastrointestinal (GI) tract (National Institute of Allergy and Infectious Diseases 2007). When exposed to the allergen a second time, there is an interaction with the specific IgE antibodies on the mast cells causing a release of chemicals. A well-known example of such a chemical is histamine. Figure 1 outlines the IgE-mediated allergic reaction. 6
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 and 12: ACKNOWLEDGMENTS I cannot begin to t
Page 13 and 14: most important. As a continent, Afr
Page 15: Before this act, ingredients in foo
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
Page 79 and 80:
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 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
show all

EVALUATION OF FOUR SORGHUM HYBRIDS THROUGH THE ...

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?