EVALUATION OF FOUR SORGHUM HYBRIDS THROUGH THE ...

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Extensibility....................................................................................... 85 Stretchability/Flexibility................................................................... 86 Color................................................................................................. 87 pH..................................................................................................... 87 Water Activity.................................................................................. 88 Moisture Content.............................................................................. 88 Sensory Analysis Descriptive Analysis......................................................................... 88 Consumer Study................................................................................ 89 Statistical Design………………………………………………………….. 91 Results and Discussion……………………………………………………………. 91 Physical and Chemical Measurements Weight, Diameter, and Thickness………………..……………....... 91 Rollability......................................................................................... 93 Extensibility....................................................................................... 93 Stretchability/Flexibility................................................................... 94 Color................................................................................................. 96 pH...................................................................................................... 96 Water Activity and Moisture Content............................................... 96 Sensory Analysis Descriptive Analysis......................................................................... 99 Consumer Study................................................................................ 105 Conclusions/Recommendations................................................................................ 107 References................................................................................................................. 108 vi
Chapter 1 LIST <strong>OF</strong> FIGURES 1. Mechanism of an IgE-mediated food allergy…………………………….…….. 7 2. Villi on the lining of the small intestine………………………………………... 9 3. Normal villi and damaged villi…………………………………………...……. 9 4. U.S. Sorghum Utilization for 2005 to 2006……………………………………. 15 5. Sorghum plant structure and Sections of a sorghum seed……………………… 19 6. Flour tortilla process…………………………………………………………… 28 Chapter 3 1. Guar gum at 0.375% (100% Flour Basis)……………………………………… 80 2. A. Baking Powder at 0% (100% Flour Basis); B. Baking Powder at 4% (100% Flour Basis)………………………………………………………… 81 3. Extensibility test for flour tortillas………………………………………...…… 86 4. Stretchability/flexability test for flour tortillas…………………………...……. 87 vii
Page 1 and 2: EVALUATION OF FOUR SORGHUM HYBRIDS
Page 3 and 4: compared to a gluten-free wrap alre
Page 5: Flour Characterization Starch Isola
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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