|Fernholz, Mary - KANSAS STATE UNIVERSITY|
|Herald, Thomas - KANSAS STATE UNIVERSITY|
|Aramouni, Fadi - KANSAS STATE UNIVERSITY|
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: August 21, 2008
Publication Date: September 20, 2010
Citation: Fernholz, M.C., Herald, T.J., Aramouni, F.M., Wilson, J.D., Bean, S. 2010. Grain and Flour Characterization of Four Different Sorghum Varieties [abstract]. Cereal Foods World. 53:A26. Technical Abstract: With an increasing number of people with celiac disease, the need for gluten-free products is on the rise. Sorghum is a grain tolerated by celiac patients which can be used in gluten-free foods. The grain and flour of four sorghum varieties were characterized through physical and chemical means. Varieties included: Fontanelle-625 (F-625), Fontanelle-1000 (F-1000), ATx631xRTx2907 (NE#20), and 5040C. Grain characterization included Single Kernel Characterization System (SKCS) and abrasive hardness index. Flour characterization included flour and starch particle size distributions, total starch, amylose content, starch pasting properties, moisture, crude protein, and ash content. Significant differences were found (p<0.05) among varieties for each test except total starch. The average SCKS hardness indexes and abrasive hardness indexes ranged from 72.14 (5040C) to 82.67 (NE#20) and from 8.353 (5040C) to 12.707 (F-625), respectively. NE#20 had the largest particle diameter at each volume for both flour and starch. F-1000 had significantly higher starch damage at 3.02 (p<0.05) compared to the other three varieties. Amylose content (%) ranged from 20.15 (NE#20) to 27.32 (F-1000). F-625 had a significantly higher moisture content (14.997%) than the other varieties. The lowest moisture content coincided with NE#20 (11.438%). Crude protein values and ash content (%db) ranged from 8.61 (F-1000) to 10.53 (NE#20) and 1.198 (F-1000) to 1.445 (F-625), respectively. These characterizations can be used to find differences among sorghum varieties which could help predict sorghum flour quality for use in gluten-free products.