There is limited information on the utilization of sorghum for human
consumption in El Salvador. Increased wheat prices have driven the baking
industry to seek alternative cereals for manufacturing of their products. The
white color and bland taste characteristics of Salvadorian sorghum is ideal for
use as a partial substitute of wheat (up to 50 percent) or alone in baked goods and a
wide variety of foods. Further information on the grain quality, milling
characteristics and impact on end-product was assessed to make better use of
the available grain.
Three different varieties of improved and local cultivars (RCV, Native and
ZAM 912) were evaluated for their grain, flour and end-product quality. Grain
hardness, color and composition of the grains varied from hard to intermediate
to soft. Burr, hammer and roller milling were used for sorghum flour production.
Impact of grain characteristics and milling quality was evaluated through the
flours produced and their end-product quality. Grain hardness significantly affects flour and final product characteristics.
Harder grain, RCV, produced flours more difficult to cook and with a grittier
texture than those produced from Native cultivars (floury endosperm). Cupcakes
produced from harder grain flours had lower volume and harder texture than
cupcakes made from the Native varieties. ZAM 912 was an intermediate hard
sorghum variety and produced the darkest flour and darkest cupcakes due to its
pericarp hue. Appropriate use of this grain’s flour can be used in baked products
with a darker hue (e.g. chocolate pastries). Harder grain flours can be utilized in
coarse crumb products (e.g. cookies, horchata, and atole).
Hammer mills produced the coarsest particles for all the varieties
evaluated. Burr mills produced flour with similar cooking and end-product texture
qualities as the roller mill. However, burr mills are not suitable for production of
large quantities of whole sorghum flour. Nevertheless, they are more affordable
for small entrepreneurs.
Cultivars analyzed produce quality flour that can be used in an array of
baked foods, i.e. ethnic beverages, porridges, cookies, flour mixes, tortillas,
sweet breads. Whole sorghum flour substitution as low as 25 percent in wheat-based
foods can represent significant cost savings for its users.
| Identifer | oai:union.ndltd.org:tamu.edu/oai:repository.tamu.edu:1969.1/ETD-TAMU-2010-12-8906 |
| Date | 2010 December 1900 |
| Creators | Pinilla, Luz Eliana |
| Contributors | Rooney, Lloyd W. |
| Source Sets | Texas A and M University |
| Language | en_US |
| Detected Language | English |
| Type | thesis, text |
| Format | application/pdf |
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