Ready to eat breakfast cereals from food-grade sorghums

Abstract

Two food-grade sorghum hybrids, ATx63 I *Tx436 (non waxy), and B.BON 34, (waxy), were micronized and evaluated for their potential use in ready to eat breakfast cereals (RTE-BC). Whole and decorticated grains were exposed to infra-red burners and flaked between corrugated rollers. Whole B.BON 34 flakes had the lowest density, best flavor, good texture, and the greatest starch gelatinization. Decorticated B.BON 34 flakes were extremely thin and fragile. Based on flake characteristics, whole B.BON 34 and decorticated ATx631*Tx436 flakes were selected for granola preparation. Whole ATx631*Tx436 flakes (27.4% amylose) were used for the preparation of a flaked cereal with reduced rate of starch hydrolysis. Granolas were prepared by mixing, baking, and cooling sorghum flakes, wheat bran, sesame and sunflower seeds, raisins, sorghum molasses, oil, fructose and water. A control granola was prepared with rolled oats instead of sorg-hum flakes. All 9 granolas were crispy, sweet, and had a nutty flavor. Decorticated ATx631*Tx436 granola had the hardest texture, and remained crispy in milk for the longest time. Whole B.BON 34 granola was preferred (p<0.05, N= 36) by a sensory panel over the decorticated ATx631 *Tx436 one. A flaked cereal was prepared by mixing, extruding, flaking, and baking ground, whole ATx631 *Tx436 flakes with high amylose starch, mono and diglycerides. sugar, salt, and water. Flaked cereal with the highest amylose content had the slowest rate of hydrolysis and the least starch gelatinization. Acceptable RTE-BC can be produced from food- grade sorghums with different endospen-n types using different technologies. Waxy sorg(hum produced the best flakes for granola preparation. Non-waxy sorghum produced the best flaked cereal with relatively slow rate of hydrolysis.