Master of Science / Food Science Institute - Grain Science & Industry / Thomas J. Herald / Donghai Wang / The number of people diagnosed with celiac disease has increased and subsequently the
market for gluten-free products is rising. Sorghum has been identified to be a safe grain to use as
a wheat alternative for the celiac community. There are many sorghum hybrids that are
commercial available for use in food and feed. Noodles are selected for the growing market in
the US and the lack of research and availability for sorghum noodles. Viscoelastic properties are
crucial for making acceptable noodles which makes this research more challengeable. The
research hypothesis is that sorghum can be used in making gluten-free noodles and there are end
product quality differences that exist among the hybrids in production of gluten-free noodles. A
series of chemical and physical analyses were conducted to compare four sorghum hybrids
(Orbit, NE #8, F-525, NE #4) in a gluten-free noodle system. The noodles were formulated with
100% sorghum flour and the other functional ingredients including dried whole eggs, egg whites,
xanthan gum and corn starch. Sorghum noodles were significantly different in color, texture and
cooking quality among hybrids. The starch properties were found to have more effect than
protein content on sorghum noodle qualities. Sorghum flour with fine particle size and low ash
content was crucial for making acceptable sorghum noodles. Noodles made from sorghum F-525
exhibited some properties significantly closer to the commercial wheat flour noodles.
| Identifer | oai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/1599 |
| Date | January 1900 |
| Creators | Liu, Liman |
| Publisher | Kansas State University |
| Source Sets | K-State Research Exchange |
| Language | en_US |
| Detected Language | English |
| Type | Thesis |
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