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: A
    title: Comparison of the Nutritional Qualities of Corn, Whole Sorghum, and Pearled Sorghum Tortillas
  name:
    name part: Hoelscher, Deanna Marie.
    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: 1983
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: electronic
    extent: 1 online resource (32 pages).
  abstract: Sorghum has been shown to produce tortillas comparable to the traditional corn tortilla. Sorghum has been found to have a lower feed efficiency than corn. This study examined, for the first time, the nutritional quality of sorghum when processed into tortillas and compared it with the corn tortilla. Tortillas were made from corn, whole sorghum, and pearled sorghum. Fifteen percent of the outer layers of the sorghum kernel were removed during the pearling process. A longer cooking time was required for the corn tortilla. The pearled sorghum was soaked in water and alkali prior to cooking; it cooked for only 4 minutes. Organoleptic properties of the tortillas were evaluated with a taste panel. Acceptance of the sorghum tortillas were about half of the acceptance of the corn tortillas, although none were disliked extremely in any case. The whole sorghum tortillas were dark in color. Pearling seemed to improve the color of the tortillas, but the pearled tortillas were still darker than the corn tortillas. A white sorghum, such as the one that was used in this study, does not always produce a tortilla of acceptable color. Environment can influence polyphenol content and thus, influence color of the finished product. The corn had a higher protein content than the sorghum (8.38 compared to 6.69). Pearling removed some of the pericarp proteins to lower the protein level of the decorticated grain to 6.3. The protein content of all of the grains increased during the processing due to loss of starch. Calcium levels also increased during cooking because of addition of CaO. The pearled sorghum have slightly lower amounts of the Si, P, Mg, and K. In vivo analysis was attempted using a modified Protein Efficiecy Ratio. Moisture and fiber contents of the diets were raised to 10 and 2 % respectively. Casein supplementation to reach a level of 9% protein in the diet was needed for both the grains and the tortillas. Modified PERs (mPERs) for the sorghum fed rats were higher than corn.…
  target audience: specialized
  note: Undergraduate thesis written for Program year: 1982-1983
  note: Digitized from print version held at Pickle Center High Density Storage, HDR barcode A14851268087
  note: University Undergraduate Fellows, sponsored by Food Science and Technology Department.
  note: HDR
  subject:
    topic: color
  subject:
    topic: Modified PERs
  subject:
    topic: nutritional quality
  subject:
    topic: pearled sorghum
  subject:
    topic: protein efficiency
  subject:
    topic: sorghum tortillas
  subject:
    topic: whole sorghum
  identifier: https://oaktrust.library.tamu.edu/handle/1969.1/CAPSTONE-HoelscherD_1983
  record info:
    record creation date: 231116
    record change date: 20240311193111.0
    record identifier: in00004782005