AACC International - 2008 Meeting Abstract - Evaluation of four sorghum varieties in the utilization of sorghum flour tortillas

Meeting Abstract - Oral Presentation

Evaluation of four sorghum varieties in the utilization of sorghum flour tortillas
M. C. Fernholz (1), F. M. ARAMOUNI (1), S. R. Bean (2), T. J. Herald (1), M. Tilley (2)
(1) Kansas State University, Manhattan, KS, USA; (2) USDA-ARS, GMPRC, Manhattan, KS, USA
Cereal Foods World 53:A26

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 534.940 g (TVM) to 664.678 g (F-625) and 0.385 mm (F-1000) to 0.516 mm (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.