Meeting Abstract - Poster Presentation

Infrared heating and processing of whole Sorghum for use in RTE cereal bar
N. POLAND (1), L. Rooney (1)
(1) Texas A&M University, College Station, TX
Cereal Foods World 52:A58

Two sorghum varieties, sumac and white, were heated by a gas-fired infrared burner (Aluminous Gas Fired Infra Red Heater, Schwank Co.) and evaluated for potential use in a RTE cereal bar. The objective was to determine if infrared heating would sufficiently soften whole sorghum so it could be utilized in a RTE cereal bar containing rolled oats, nuts, and berries. Infrared heating partially gelatinized sorghum before eversion (popping). Infrared radiation penetrated the grain, excited water molecules, and caused rapid internal heating that increased water vapor pressure and molecular motion. This cooked the grain from inside out. Implementing sorghum in a RTE cereal bar improved nutritional attributes such as antioxidant activity, whole grains, and fiber. Sensory attributes such as texture, appearance, color, and taste, were affected. Optimum moisture content, 50% prior to heating, and resonate time, 5 minutes, were determined. The use of gas-fired infrared burners softens whole sorghum so it can be implemented in a RTE cereal bar with acceptable texture.