rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    non sort: The
    title: Potential of Micronizing for Processing Sorghum Into Food
  name:
    name part: Rusnak, Beth A.
    role:
      role term: creator
  name:
    name part: Rooney, Lloyd W.
    role:
      role term: degree supervisor.
  type of resource: software, multimedia
  genre: Undergraduate thesis
  origin info:
    place:
      place term: txu
    date issued: 1977
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: electronic
    extent: 1 online resource (35 pages).
  abstract: Micronizing is accomplished by heating the grain with infra-red burners and crushing the heated kernels between corrugated steel rollers. This study examined for the first time the chemical, physical, and structural changes that occur in the sorghum kernel during the micronizing process and related this information to the performance of the micronized sorghum grain in a food system. A laboratory model Pierce micronizer was used to process three sorghum varieties with different endosperm characteristics: waxy, heterowaxy, and nonwaxy. A subsample of the nonwaxy variety was pearled prior to micronizing to remove the pericarp. The waxy grain had the greatest expansion followed by the heterowaxy, and nonwaxy varieties; the pearled nonwaxy grain was more expanded than the unpearled grain. Changes in structure of the grain were observed with light and scanning microscopy. The greatest alterationin endosperm structure was seen in the waxy sorghum variety. The extent of gelatinization, measured by los s of birefringence, enzyme susceptibility, and viscosity values, occurred in the following decreasing order: waxy, heterowaxy, pearled nonwaxy and unpearled nonwaxy sorghum variety. The chemical composition of the grain; including available lysine content, was unaffected by micronization. The highly expanded waxy flake would be desirable as a ready-to-eat breakfast cereal, whereas the dense nonwaxy flake would be well suited for a cookie, pie or granola bar formulation. The pearled nonwaxy flake, white and bland in flavor, would perform well in a cooked cereal.
  target audience: specialized
  note: Undergraduate thesis written for Program year: 1976/1977
  note: Digitized from print version held at Pickle Center High Density Storage, barcode 24829670
  note: University Undergraduate Fellows, sponsored by Food Science and Technology Department.
  note: HDR
  subject:
    topic: chemical composition
  subject:
    topic: endosperm structure
  subject:
    topic: gelatinization
  subject:
    topic: heterowaxygrain
  subject:
    topic: micronization
  subject:
    topic: nonwaxy grain
  subject:
    topic: sorghum
  subject:
    topic: waxy grain
  identifier: https://oaktrust.library.tamu.edu/handle/1969.1/CAPSTONE-RusnakB_1977
  record info:
    record creation date: 231116
    record change date: 20240301202129.9
    record identifier: in00004780787