Sorghum Flour Characterization and Evaluation in Gluten‐Free Flour Tortilla. Issue 2 (3rd March 2014)

• Record Type: Journal Article
• Authors: Winger, M.; Khouryieh, H.; Aramouni, F.; Herald, T.
• Is Part Of: Journal of food quality. Volume 37:Issue 2(2014:Apr.)
• Page Start: 95
• Page End: 106
• Publication Date: 2014-03-03
• Subjects: Food industry and trade -- Quality control -- Periodicals; Food industry and trade -- Standards -- Periodicals; Food -- Periodicals; 664.07
• DOI: 10.1111/jfq.12080
• Languages: English
• ISSNs: 0146-9428

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <sec id="jfq12080-sec-0001" sec-type="section"> <p>Four sorghum hybrids (Fontanelle‐625 [F‐625]), Fontanelle‐1000 [F‐1, 000], ATx631xRTx2907 [NE#20] and 5, 040C) were characterized and evaluated for kernel characteristics, proximate analysis, flour characterization (particle size distributions, starch damage, amylose content and starch pasting properties) and end product in gluten‐free tortilla. A commercial sorghum flour (TVM) was used as a control. Significant differences were found (<italic>P</italic> < 0.05) among hybrids for kernel and flour composition except total starch (<italic>P</italic> > 0.05). NE#20 had the largest particle diameter for both flour and starch. F‐1000 had significantly higher starch damage compared with the other hybrids. Flours with smaller particle size and higher starch damage contributed to softer and more extensible tortilla. Amylose content ranged from 20.2 (NE#20) to 27.3 (F‐1000). Tortilla made with TVM flour had the highest extensibility, while the F‐625 tortilla had the lowest. F‐625 tortilla had the lightest color with <italic>L</italic>* value of 70.38, while the 5, 040C tortilla had the darkest with <italic>L</italic>* value of 61.68. Descriptive sensory results showed significant differences for tortilla grain specks, angle of bend, rancidity, sweetness, springiness, hardness and grittiness. The results have shown that sorghum hybrids can differ in kernel and flour properties, which could help predict sorghum flour quality for the purpose of gluten‐free products.</p> </sec> <sec id="jfq12080-sec-0002" sec-type="section"> <title>Practical Applications</title> <p>Sorghum is a gluten‐free grain tolerated by patients with celiac disease, that has potential in the gluten‐free food market. Despite considerable scientific progress in understanding celiac disease, to date, a strict gluten‐free diet for life is the only treatment for patients with celiac disease. With an increasing number of people being diagnosed with celiac disease and with the market for gluten‐free products growing, there is a great opportunity to create new products using sorghum flour. There are many sorghum hybrids that have not been characterized for grain, flour or end‐product quality. Therefore, understanding the quality attributes of sorghum varieties is critical in translating to end‐product use. The results have shown that sorghum hybrids can differ in kernel and flour characteristics, which could help predict end‐product quality and application in gluten‐free products.</p> </sec> </abstract>