EVALUATION OF FOUR SORGHUM HYBRIDS THROUGH THE ...

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The tortilla was placed in the fixture and pushed through the four screws. The tortilla was screwed in using the bolts. As the test ran, the probe pushed through the center of the tortilla. The maximum peak force values and distance values were recorded. Color Figure 4. Stretchability/Flexability test for flour tortillas A HunterLab MiniScan (Model MS/S-4000S, Hunter Associates Laboratory Inc., Reston, VA) was used to measure the color of the tortilla samples. “L”, “a”, and “b” values were given as output. “L” was the measurement for lightness (0 = black and 100 = white). Red and green colors were indicated by the “a” value (+a = red and –a = green). The “b” value indicated yellow (+b) and blue (-b) colors. The device was calibrated with a light trap and white tile provided by Hunter Associates Laboratory Inc. The type of illuminant used was C, average daylight, with a 10 o Standard Observer. pH A Fisher Scientific Accumet portable pH/mV/Ion meter (Model AP63, Thermo Fisher Scientific, Inc. Waltham, MA) with a glass pH electrode was used to attain pH 87
values. Calibration was performed before each use using buffer solutions of pH 4.0 and 7.0. The AACC method 02-52 was followed according to the flour procedure. Water Activity Water activity measurements were determined using an AquaLab water activity meter (Model Series 3, Decagon Devices Inc., Pullman, WA 99163). The instrument was standardized prior to experimental readings. The tortilla samples were broken up into small pieces and placed into disposable sample cups for AquaLab (WP4, Decagon Devices, Inc. Pullman WA 99163). These cups were filled about halfway and placed into the measuring chamber. The dial was turned to read and the results recorded from the digital display on the instrument. Moisture Content The moisture content of each tortilla sample was obtained using the AACC method 44-40. The method calls for 2 grams of sample. Instead, 5 grams of each sample was used as this provided better readings. The percentage of moisture and volatile matter were calculated using the following equation. % Moisture = [Wet Weight (g) – Dry Weight (g)] X 100 Wet weight (g) Sensory Analysis Descriptive Analysis Seven panelists took part in a descriptive analysis of the sorghum flour tortillas. The panelists met once a week for 2 to 3 hours. A total of 4 sessions were held for training and development of attributes. The first session consisted of tasting a sorghum flour tortilla made with commercial flour and determining attributes in terms of appearance, texture in the hand, 88
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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
Page 15 and 16:
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
Page 21 and 22:
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
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This exported sorghum may be used f
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sorghum, White sorghum, and Mixed s
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The actual proportion of the three
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fiber (Bach-Knudsen and Munck 1985)
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preference towards white sorghums w
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cassava starch, and raw cassava sta
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(about 5 min.). Waniska and others
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easily. These tortillas are best fo
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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: of 1.00 mm/s, test speed of 1.00 mm
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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