The effects of sorghum bran addition on table tortillas and tortilla chip
properties were evaluated. Texture, phenol content, antioxidant activity, and sensory
characteristics were evaluated. Texture was measured by objective and subjective
tests. Products were analyzed for phenols following the Folin-Ciocalteu procedure
and for antioxidant potential following the ABTS (2,2'-azinobis (3-
ethylbenzothiazoline-6-sulfonic acid) method. Sensory properties were evaluated
using a nine point hedonic scale.
Bran from two specialty sorghums: sumac (high tannin) and black (high
anthocyanins) was added at 0, 5, and 10% to table tortillas and tortilla chips. For
table tortillas the interaction of sorghum bran with an antistaling formula containing
guar gum, carboxymethylcellulose and maltogenic alpha-amylase was assessed.
Tortillas containing sorghum bran had a more friable structure than the
control. This detrimental effect was overcome by the antistaling formula. Additives
made fluffier tortillas with improved texture and appearance. Tortillas containing
sorghum bran and the antistaling formula were acceptable to panelists. At 5%
sorghum bran inclusion, there was no significant difference in sensory attributes
from the control aside from appearance. Tortillas containing sorghum bran had a
dark natural color comparable to that of blue corn tortillas.
Tortilla chip texture was not significantly affected by addition of bran to the
formula. As in table tortillas, addition of sorghum bran produced minor changes in
the texture and flavor of the product, but a significant change in appearance
acceptability. Tortilla chips had a dark color, comparable to the one of blue corn
tortilla chips. Sumac bran yielded larger amounts of phenols and antioxidant activity than
black bran. Levels of phenols and antioxidant potential increased with increased
bran. Although processing caused a measurable loss of sorghum bran antioxidants,
table tortilla and tortilla chips were still a significant source of phenols and
antioxidant activity.
The addition of sorghum bran produced tortillas and tortilla chips with
increased levels of dietary fiber and antioxidants, without adversely affecting other
sensory properties.
| Identifer | oai:union.ndltd.org:tamu.edu/oai:repository.tamu.edu:1969.1/4702 |
| Date | 25 April 2007 |
| Creators | Cedillo Sebastian, Guisselle |
| Contributors | Rooney, Lloyd W. |
| Publisher | Texas A&M University |
| Source Sets | Texas A and M University |
| Language | en_US |
| Detected Language | English |
| Type | Book, Thesis, Electronic Thesis, text |
| Format | 1522599 bytes, electronic, application/pdf, born digital |
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