EVALUATION OF FOUR SORGHUM HYBRIDS THROUGH THE ...

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similar to celiac disease where a strict gluten-free diet must be followed. Dapsone may be prescribed to help control the rash, but this will not help replenish the damage (National Digestive Diseases Information Clearinghouse 2007). Avoiding gluten will allow the skin and intestinal areas to heal. Gluten-Free Diet Gluten is described as the storage proteins found in wheat. These storage proteins consist of glutenin and gliadin. Glutenin and gliadin are the specific names for wheat glutelins and prolamins, respectively. Gliadin has been known as the toxic protein to those with celiac disease and dermatitis herpetiformis. However, recent research has shown glutenin to be intolerable as well (Vader and others 2002). The prolamins in rye (secalin) and barley (hordein) are also harmful and therefore must be avoided as well. However, rice and corn prolamin, orzenin and zein respectively, are not damaging (Case 2006). The avenin prolamin in oats is still under debate for safety of consumption. The main problem seems to be contamination with wheat, rye, and barley as opposed to the actual intolerance of pure oats. However, there are a few Celiacs who cannot tolerate uncontaminated oats. Therefore, a “gluten-free” diet generally corresponds to the avoidance of wheat, rye, barley and oats in all forms. Talking to a specialist about which ingredients contain gluten is important. Items such as modified food starch, stabilizers, thickeners and binders often have hidden sources of gluten. Some binders may even be used in certain medications so it is recommended that Celiacs check with their pharmacists (Case 2006; Shepherd and Gibson 2006). 13
MARKET FOR GLUTEN-FREE PRODUCTS In 2003, the University of Maryland Center for Celiac Research in Baltimore, conducted a study that found that 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. These products are beginning to be seen in major supermarkets instead of simply in health food stores. The numbers can further emphasize this growth. Enjoy Life Foods, a food company specializing in gluten-free foods, had first-year sales of half a million dollars and is continuing to grow in size (Palmer 2004). Even more impressive, in 2005, Wal- mart had 982 gluten-free products listed and Whole Foods Market listed over 800 (The Associated Press 2006). From 2004 to 2005 alone, sales of gluten-free foods increased 14.6% or 77.8 million dollars (University of Chicago Celiac Disease Center 2008). Not only is the production of gluten-free products helping those who cannot tolerate the compound, but such products are starting to create a new diet. Dr. Leo Treyzon, who specializes in gastrointestinal disorders at UCLA, stated that “the whole celiac disease problem has created a celiac fad diet” when being interviewed on the radio show NPR in May of 2007 (Aubrey 2007). People with irritable bowl syndrome describe less bloating and stomach cramping when wheat is eliminated from their diet. Others mention weight loss as well. 14
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 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: Treatment If an individual is diagn
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
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