University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln U.S. Department of Agriculture: Agricultural Publications from USDA-ARS / UNL Faculty Research Service, Lincoln, Nebraska 2014 SORGHUM FLOUR CHARACTERIZATION AND EVALUATION IN GLUTEN-FREE FLOUR TORTILLA M. Winger Caravan Ingredients H. Khouryieh Western Kentucky University, USDA-ARS,
[email protected] F. Aramouni Kansas State University T. Herald USDA-ARS Follow this and additional works at: https://digitalcommons.unl.edu/usdaarsfacpub Winger, M.; Khouryieh, H.; Aramouni, F.; and Herald, T., "SORGHUM FLOUR CHARACTERIZATION AND EVALUATION IN GLUTEN-FREE FLOUR TORTILLA" (2014). Publications from USDA-ARS / UNL Faculty. 1448. https://digitalcommons.unl.edu/usdaarsfacpub/1448 This Article is brought to you for free and open access by the U.S. Department of Agriculture: Agricultural Research Service, Lincoln, Nebraska at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Publications from USDA-ARS / UNL Faculty by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. bs_bs_banner Journal of Food Quality ISSN 1745-4557 SORGHUM FLOUR CHARACTERIZATION AND EVALUATION IN GLUTEN-FREE FLOUR TORTILLA M. WINGER1, H. KHOURYIEH2,5, F. ARAMOUNI3 and T. HERALD4 1Caravan Ingredients, Lenexa, KS 2Food Processing and Technology, Western Kentucky University, Bowling Green, KY 3Food Science Institute, Kansas State University, Manhattan, KS 4Center for Grain and Animal Health Research, USDA-ARS, Manhattan, KS 5Corresponding author. ABSTRACT TEL: 270-745-4126; FAX: 270-745-5946; Four sorghum hybrids (Fontanelle-625 [F-625]), Fontanelle-1000 [F-1,000], EMAIL:
[email protected] ATx631xRTx2907 [NE#20] and 5,040C) were characterized and evaluated for kernel characteristics, proximate analysis, flour characterization (particle size dis- Received for Publication February 6, 2013 tributions, starch damage, amylose content and starch pasting properties) and end Accepted for Publication January 7, 2014 product in gluten-free tortilla.