EVALUATION OF FOUR SORGHUM HYBRIDS THROUGH THE ...

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TABLE <strong>OF</strong> CONTENTS List of Figures....................................................................................................... vii List of Tables......................................................................................................... viii Appendices............................................................................................................ x Acknowledgments............................................................................................... xi Introduction…………………………………………………………………….. 1 Chapter 1: Literature Review Food Allergens Introduction................................................................................................. 3 FDA Regulations......................................................................................... 3 Mechanism of Actions................................................................................ 6 Celiac Disease Introduction................................................................................................. 8 Symptoms/Related Conditions.................................................................... 9 Diagnosis.................................................................................................... 11 Treatment.................................................................................................... 12 Dermatitis Herpetiformis............................................................................ 12 Gluten-free Diet.......................................................................................... 13 Market for Gluten-free Products............................................................................. 14 Sorghum Production................................................................................................ 15 Environmental Conditions........................................................................... 16 Sorghum Grain History......................................................................................................... 17 Classification............................................................................................... 17 Appearance and Structure........................................................................... 18 Sorghum Today Current Products.......................................................................................... 22 Principles of Flour Tortilla Production Market.......................................................................................................... 26 Process......................................................................................................... 26 Ingredients................................................................................................... 30 Structure Development................................................................................ 33 Quality Assessment..................................................................................... 36 Literature Cited........................................................................................................ 38 Chapter 2: Grain and Flour Characterization of Four Sorghum Hybrids Abstract.................................................................................................................... 47 Introduction.............................................................................................................. 48 Materials and Methods............................................................................................. 49 Sorghum Hybrids…………………………………………………………. 49 Grain Characterization Single Kernel Characterization System (SKCS)………………….. 49 Kernel Abrasive Hardness................................................................ 50 iv
Flour Characterization Starch Isolation................................................................................. 50 Flour Particle Size Distribution........................................................ 51 Starch Particle Size Distribution...................................................... 52 Total Starch...................................................................................... 52 Starch Damage................................................................................. 52 Amylose/Amylopectin...................................................................... 53 Starch Pasting Properties.................................................................. 53 Moisture Content.............................................................................. 54 Crude Protein Content…………………………………………….. 54 Ash Content...................................................................................... 54 Statistical Design………………………………………………………….. 54 Results and Discussion……………………………………………………………. 55 Grain Characterization Single Kernel Characterization System (SKCS)………………….. 55 Kernel Abrasive Hardness………………………………………… 56 Flour Characterization Flour Particle Size Distribution........................................................ 58 Starch Particle Size Distribution...................................................... 60 Total Starch...................................................................................... 62 Starch Damage................................................................................. 62 Amylose/Amylopectin...................................................................... 62 Starch Pasting Properties.................................................................. 65 Moisture Content.............................................................................. 67 Crude Protein Content…………………………………………….. 67 Ash Content...................................................................................... 67 Conclusions.............................................................................................................. 70 References................................................................................................................ 71 Chapter 3: Evaluation of Four Sorghum Hybrids through the Development of Sorghum Flour Tortillas Abstract…................................................................................................................. 76 Introduction.............................................................................................................. 77 Materials and Methods............................................................................................. 78 Preliminary Research……………………………………………………… 78 Factors Affecting Structure............................................................... 79 Factors Affecting Texture................................................................. 80 Factors Affecting Taste..................................................................... 81 Procedure.......................................................................................... 81 Samples…………………………………………………………………… 82 Tortilla Preparation...................................................................................... 83 Physical and Chemical Measurements Weight.............................................................................................. 85 Diameter........................................................................................... 85 Thickness.......................................................................................... 85 Rollability......................................................................................... 85 v
Page 1 and 2: EVALUATION OF FOUR SORGHUM HYBRIDS
Page 3: compared to a gluten-free wrap alre
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 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
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