IMPACT ON KERNEL AGING ON THE END USE QUALITY OF SORGHUM
Grain Quality and Structure Research Unit
2012 Annual Report
1a.Objectives (from AD-416):
To determine how aging of sorghum grain impacts biochemical and nutritional properties of sorghum and end-use quality in baked products.
1b.Approach (from AD-416):
The Cooperator will provide grain from 3 white-tan sorghum hybrids, 1 black sorghum hybrid and 1 tannin sorghum line that have been cleaned, but not sized to the USDA-ARS for physical, biochemical, and end-use quality testing. The USDA-ARS will size the grain into 3 separate size classes which will be ground to flour and bread baked from the different size classes. Biochemical properties of the samples will also be evaluated. USDA-ARS will also artificially age the samples by heating under constant moisture conditions and then bake bread from the aged samples. Biochemical properties of the aged samples will also be evaluated. For all experiments, the biochemical properties investigated will be protein and starch content and composition, phenolic content and composition, and anti-oxidant levels. Breads made from all experiments will be evaluated for loaf volume and crumb hardness. Flour quality will be evaluated by RVA, water absorption, starch damage, and particle size.
Research was conducted to artificially age sorghum flour by heating at elevated temperatures for 24 hours. Proteins from artificially aged flours were extracted and analyzed to determine if the artificial aging procedure altered protein composition or functionality. Samples were also planted in Lane County, Kansas to be grown for kernel aging and sizing studies. Bulk quantities of sorghum grain were provided for preliminary studies looking at sorting sorghum by color.