Sorghum with improved tortilla making characteristics

Khan, M.N and Rooney, L.W. and Rosenow, D.T. and Miller, F.R. (1980) Sorghum with improved tortilla making characteristics. Journal of Food Science, 45 (3). pp. 720-722.

PDF - Published Version Restricted to ICRISAT researchers only

Abstract

Color of tortillas prepared from grain of 38 sorghum cultivars by a laboratory procedure varied, from a light yellowish to dark-greenish brown. The cooking time and grinding properties of sorghum were affected by kernel size, texture, and structure. Corneous sorghum kernels required longer cooking time than soft, floury kernels. Native sorghums of Honduras and Guatemala with white or colorless pericarp without a testa gave the lightest color tortillas, and had the best overall potential for use in tortilla production. Considerable variation exists among white sorghums. Brown sorghums as expected, produced unacceptable brown-green tortillas with poor taste. Red sorghums, produced tortillas with a dark, unacceptable color. A simple alkali test using five kernels was used to screen white seeded sorghums from the world collection for alkali color formation. Good correlation between the alkali test and tortilla color was obtained. The test is useful in breeding programs to select sorghum with improved potential for use in tortillas and other high pH products.

Item Type:	Article
Author Affiliation:	Authors Khan and Rooney are with the Cereal Quality Lab, Soil & Crop Science Dept., Texas A & M Univ., College Station, TX 77843. Author Rosenow is affiliated with Sorghum Breeding, Texas Agr. Exp. Station, Lubbock, Texas. Author Miller is affiliated with Sorghum Breeding, Texas A & M Univ., College Station, TX 77843.
Subjects:	Crop Improvement
Divisions:	Sorghum
Depositing User:	Library ICRISAT-InfoSAT
Date Deposited:	12 Mar 2012 14:01
Last Modified:	12 Mar 2012 14:01
Official URL:	http://dx.doi.org/10.1111/j.1365-2621.1980.tb04142...
URI:	http://eprints.icrisat.ac.in/id/eprint/3801

Actions (login required)

View Item