EVALUATION OF FOUR SORGHUM HYBRIDS THROUGH THE ...

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Moisture Content: F-625 had a significantly higher moisture content (15.00%) than the other hybrids. The lowest moisture content coincided with NE#20 (11.44%). Buffo and others (1998) found unground sorghum seeds to have a moisture content from 13.80 to 13.95%. Crude Protein Content: Table 6 shows the crude protein contents of the four sorghum hybrids. Significant differences were found among the four hybrids (p
create a flour of a specific ash content (Shellenberger and Ward 1967). In terms of flour quality, ash content is an important indicator of flour color (Kim and Flores 1999) and bakers continue to look at ash content as a factor of flour grade. Sorghum couscous quality was related to ash in a study by Aboubacar and Hamaker (1999). They reported that sorghum cultivars have high couscous yields when the flour has a low ash content and high proportion of course particles. Suroso and others (2000) used ash content of sorghum grits as a factor in determining bran contamination. The lower ash content was thought to have more potential for utilization in human food. 68
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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
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: 66 Table 5. Comparison of starch pa
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.
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TEXTURE (in the hand) Roughness: Th
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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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