Sorghum Flour Characterization and Evaluation in Gluten-Free Flour Tortilla

摘要: Four sorghum hybrids (Fontanelle-625 [F-625]), Fontanelle-1000 [F-1,000], ATx631xRTx2907 [NE#20] and 5,040C) were characterized evaluated for kernel characteristics, proximate analysis, flour characterization (particle size distributions, starch damage, amylose content pasting properties) end product in gluten-free tortilla. A commercial (TVM) was used as a control. Significant differences found (P 0.05). NE#20 had the largest particle diameter both starch. F-1000 significantly higher damage compared with other hybrids. Flours smaller contributed to softer more extensible Amylose ranged from 20.2 (NE#20) 27.3 (F-1000). Tortilla made TVM highest extensibility, while F-625 tortilla lowest. lightest color L* value of 70.38, 5,040C darkest 61.68. Descriptive sensory results showed significant grain specks, angle bend, rancidity, sweetness, springiness, hardness grittiness. The have shown that can differ properties, which could help predict quality purpose products.