Sorghum Flour Characterization and Evaluation in Gluten‐Free Flour Tortilla

Abstract

Four sorghum hybrids ), 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 (P < 0.05) among hybrids for kernel and flour composition except total starch (P > 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 L* value of 70.38, while the 5,040C tortilla had the darkest with L* 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. PRACTICAL APPLICATIONSSorghum 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.

Chemical composition and physical properties of sorghum flour prepared from different sorghum hybrids grown in Argentina

“…Table shows the chemical composition of sorghum flour, where it can be observed that there were found significant differences among the hybrids of sorghum flour, with ash content varying from 0.27 to 1.03% (db) for DK51 and PbCr, respectively. In contrast, Liu et al and Winger et al reported higher values for ash content (around 1.4% db) in decorticated sorghum flour. Several authors have found that sorghum flour with a low ash content has better baking properties , and in the present study no samples exceeded the 1.5% ash limit established by the Codex Alimentarius .…”

The Effects of Egg and Diacetyl Tartaric Acid Esters of Monoglycerides Addition on Storage Stability, Texture, and Sensory Properties of Gluten‐Free Sorghum Bread

“…However, consumption of grain sorghum has been increasing with the growing demand for gluten‐free foods. Sorghum has been successfully utilized in a variety of food products catering to this industry (Huang and others ; Rooney and Waniska ; Schober and others , ; Liu and others ; Winger and others ).…”

Quality and Technological Properties of Gluten-Free Biscuits Made with &lt;i&gt;Pachyrhizus ahipa&lt;/i&gt; Flour as a Novel Ingredient

“…For instance, the US gluten-free food and beverage sales are expected to surpass $6.6 billion by 2017 [2]. Nevertheless, most of the time nutritional status and demands of celiac patients are not satisfactorily covered when formulation and production of gluten-free products is carried out [3].…”