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ARS Home » Plains Area » Manhattan, Kansas » Center for Grain and Animal Health Research » Grain Quality and Structure Research » Research » Publications at this Location » Publication #226037

Title: Evaluation of four sorghum varieties in the utilization of sorghum flour tortillas

Author
item Fernholz, Mary
item Aramouni, Fadi
item Bean, Scott
item Herald, Thomas
item Tilley, Michael - Mike

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 9/15/2008
Publication Date: 9/21/2008
Citation: Fernholz, M.C., Aramouni, F.M., Bean, S., Herald, T.J., Tilley, M. 2008. Evaluation of four sorghum varieties in the utilization of sorghum flour tortillas. Meeting Abstract. Cereal Foods World. 53:A26.

Interpretive Summary:

Technical Abstract: Gluten-free flour tortillas were made with five different sorghum flours to evaluate flour quality. Four sorghum varieties were used along with a commercial sorghum flour. The four varieties were: Fontanelle-625 (F-625), Fontanelle-1000 (F-1000), ATx631xRTx2907(NE#20), and 5040C. The tortilla weight, diameter, thickness, color, pH, Aw, and moisture content were measured along with extensibility and stretchability. A descriptive panel was trained and used to analyze the five samples. Significant differences were found (p<0.05) among samples for color, pH, Aw, and moisture content. Significant differences were also found (p<0.05) among samples for extensibility and stretchability. Extensibility was a more effective test in studying quality. Extensibility force and distance values ranged from 534.940g (TVM) to 664.678g (F-625) and 0.385mm (F-1000) to 0.516mm (F-625), respectively. The sensory panel found significant differences (p<0.05) for grain specks, angle of bend, rancidity, sweetness, springiness, hardness, and grittiness. The commercial flour had the highest score for angle bend (12.92) and springiness (3.50) and was, therefore, utilized in a consumer study. When compared to a gluten-free wrap already in the market, the sorghum flour tortilla made from this study scored significantly higher in all attributes, including overall acceptability with an average score of 5.94. The commercial flour preformed better than the other four samples due to its smaller particle size and greater starch damage allowing an increase in water absorption.