Relationship of Sorghum kernel size to physiochemical, milling, pasting, and cooking properties

Authors

W. J. Lee, Kangnung National University, Kangnung, 210-702, Republic of South Korea
Jeffrey F. Pedersen, University of Nebraska-LincolnFollow
D. R. Shelton, Wheat Marketing Center, Inc.

Date of this Version

May 2002

Comments

Published in Food Research International 35 (2002) 643–649.

Abstract

Effects of kernel size on grain sorghum [Sorghum bicolor (L.) Moench] quality were studied in an experiment designed to separate effects of kernel size from seedlot. The study utilized three sieve fractions of varying kernel diameter (>3.35, >2.80 and >2.36 mm) from six seedlots. Chemical composition, physical characteristics, milling characteristics, pasting properties, and cooking qualities were determined for each kernel size fraction. Large kernels lost less relative mass during 1 min of decortication, were higher in protein concentration, and lower in ash. Milling yields were higher from large kernels, and flour from large kernels had higher water absorbance, brighter white color, and larger particle size. Kernel size effects on Rapid Visco Analyzer (RVA) properties were not consistent. These results suggest that within the sorghum seedlots studied, an increase in kernel size is associated with an increase in sorghum quality as defined by the parameters measured in this study.