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. A commercial sorghum flour (TVM) was used as a < 10.1111/jfq.12080 control. Significant differences were found (P 0.05) among hybrids for kernel and flour composition except total starch (P > 0.05). NE#20 had the largest par- ticle diameter for both flour and starch. F-1000 had significantly higher starch damage compared with the other hybrids. Flours with smaller particle size and higher starch damage contributed to softer and more extensible tortilla. Amylose content ranged from 20.2 (NE#20) to 27.3 (F-1000). Tortilla made with TVM flour had the highest extensibility, while the F-625 tortilla had the lowest. F-625 tortilla had the lightest color with L* value of 70.38, while the 5,040C tortilla had the darkest with L* value of 61.68. Descriptive sensory results showed significant differences for tortilla grain specks, angle of bend, rancidity, sweetness, springi- ness, hardness and grittiness. The results have shown that sorghum hybrids can differ in kernel and flour properties, which could help predict sorghum flour quality for the purpose of gluten-free products. PRACTICAL APPLICATIONS Sorghum is a gluten-free grain tolerated by patients with celiac disease, that has potential in the gluten-free food market. Despite considerable scientific progress in understanding celiac disease, to date, a strict gluten-free diet for life is the only treatment for patients with celiac disease. With an increasing number of people being diagnosed with celiac disease and with the market for gluten-free products growing, there is a great opportunity to create new products using sorghum flour. There are many sorghum hybrids that have not been characterized for grain, flour or end-product quality. Therefore, understanding the quality attributes of sorghum varieties is critical in translating to end-product use. The results have shown that sorghum hybrids can differ in kernel and flour characteristics, which could help predict end-product quality and application in gluten-free products. INTRODUCTION barley and rye (Case 2006). One out of 133 Americans has celiac disease, and an estimated 3 million Americans Celiac disease is an autoimmune inflammatory disease of across all races, ages and genders suffer from the disease. A the upper small intestine resulting from the ingestion of gluten-free diet is the only treatment for celiac disease. The gluten protein fractions, which are mainly present in wheat, increased awareness and better diagnosis for celiac disease Journal of Food Quality 37 (2014) 95–106 © 2014 Wiley Periodicals, Inc. 95 SORGHUM PROPERTIES IN GLUTEN-FREE FLOUR TORTILLA M. WINGER ET AL. has caused a bigger demand for gluten-free products. In sorghum flour (TVM, Twin Valley Mills, LLC, Ruskin, NE) 2012, the U.S. market for gluten-free foods and beverages was used as a control for comparing final product quality reached more than $4.2 billion, with a growth rate of 28% with the hybrids. over the 2008–2012 period, and the U.S. sales are expected to exceed $6.6 billion by 2017 (Packaged Facts 2012). Sorghum is a gluten-free grain with a great deal of poten- Kernel Characterization tial in the gluten-free food market. According to the U.S. Physical properties of the sorghum kernels were character- Grain Council, grain sorghum is the fifth most important ized with the single kernel characterization system (SKCS cereal crop grown in the world and the third most impor- 4100 Perten Instruments, Huddinge, Sweden) according tant in the U.S.A. (U.S. Grains Council 2012). Most of the to Bean et al. (2006). A TADD (Venebles Machine Works, grain in the U.S.A. is either exported or used for feed. Saskatoon, Canada) with an 80-grit abrasive, supplied by In Africa and Asia, sorghum is a major food crop (Serna- the manufacturer, was used to determine the abrasive hard- Saldivar and Rooney 1995), and an estimated 30–40% of ness index (AHI) of the kernels as described in Oomah et al. sorghum is consumed by humans (Murty and Kumar (1981). 1995). Sorghum has a great potential in foods and bever- ages. Sorghum has been studied in many food products, including breads (Schober et al. 2005, 2007), tortilla chips Flour Analysis (Rooney and Waniska 2000), cookies (Morad et al. 1984), Proximate analysis on the flour was performed according to ground beef patties (Huang et al. 1999), chicken nuggets the following standard methods: protein (AACC 2000), ash (Devatkal et al. 2011) and noodles (Suhendro et al. 2000; (AACC 2000) and moisture (AOAC 2005). Flour particle Liu et al. 2012). size distribution was determined with an LS 13,320 single Flour tortillas have been used in burritos, tacos and wavelength laser diffraction particle size analyzer using fajitas. According to the Tortilla Industry Association, 78% the Tornado dry powder system (Beckman-Coulter, Inc., of fine dining restaurants have tortillas in a menu item Miami, FL). Amylose and amylopectin content of the starch (Petrak 2006a). In 2011, tortilla sales were estimated to be were determined by the method of Gibson et al. (1995) $11 billion, making it the second most popular baked item using a Megazyme amylose/amylopectin assay kit (K-AMYL in the U.S.A. after bread (Hartman 2011). Sorghum has 04/06, Megazyme International Ireland Ltd., Co., Wicklow, been used to replace some or all of the maize in corn torti- Ireland). The total starch content of the sorghum flours was llas where masa is formed with an alkaline process and then determined by Megazyme Total Starch Assay kit, K-TSTA made into a tortilla (Rooney and Waniska 2000). The lite- 05/06 (Megazyme International Ireland Ltd., Co.), which is rature is scarce on the use of sorghum in flour tortillas, based on the amyloglucosidase/a-amylase method (AOAC and there needs to be an understanding of functionality of Method 996.11). As sorghum starch may have high levels of different hybrids. There are many sorghum hybrids that resistant starch, a pretreatment with dimethyl sulfoxide was have not been characterized for grain, flour or end-product performed. Starch damage was measured by the method quality. Therefore, the objectives of this research were to of Gibson et al. (1993) using Starch Damage Assay kit characterize four sorghum hybrids both as a kernel and as (Megazyme International Ireland Ltd., Co.). a flour and to evaluate their physicochemical and sensory properties in a gluten-free flour tortilla. Starch Isolation MATERIALS AND METHODS High-intensity ultrasound (sonication) was used to purify starch from sorghum flour following the procedure of Park Grain Sorghum Samples and et al. (2006). The isolated starch was dried in a Labconco Flour Preparation Freezone 6 Freeze Dryer (Labconco Corporation, Kansas Four nontannin hybrids, two white (Fontanelle-625 City, MO). [F-625] and Fontanelle-1000 [F-1,000]), a heterowaxy white (ATx631 × RTx2907 [NE#20]) and one red (5,040C) grown Starch Particle Size Distribution in Nebraska during 2007 were selected for use in this study. The hybrids were decorticated with a tangential abrasive Starch particle size distribution was determined using dehulling device (TADD) until 20% of the initial weight an LS Laser Diffraction Particle Size Analyzer was removed, then further processed with a Bliss Hammer (Beckman-Coulter, Inc.) following Approved Method mill (Venebles Machine Works, Saskatoon, Canada) accord- 55–40 (AACC 2000) in a universal liquid module with an ing to Oomah et al. (1981). In addition, a commercial integrated sonicator. 96 Journal of Food Quality 37 (2014) 95–106 © 2014 Wiley Periodicals, Inc. M. WINGER ET AL. SORGHUM PROPERTIES IN GLUTEN-FREE FLOUR TORTILLA and the dough ball set on top of the paper. The second sheet Starch Pasting Properties was then laid on top of the dough ball and pressed. The Pasting properties of sorghum starch from the four tortilla was then placed on a DoughPro griddle (Model sorghum hybrids were assessed using the rapid visco ana- TW1520, Proprocess Corporation, Paramount, CA) set at lyzer (RVA Model 4, Newport Scientific, Warriewood, Aus- 176.7C by removing the top piece of parchment paper, tralia) method of Lee et al.