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dc.contributor.advisorRooney, Lloyd W.en_US
dc.creatorCedillo Sebastian, Guisselleen_US
dc.date.accessioned2007-04-25T20:03:21Z
dc.date.available2007-04-25T20:03:21Z
dc.date.created2005-12en_US
dc.date.issued2007-04-25
dc.identifier.urihttp://hdl.handle.net/1969.1/4702
dc.description.abstractThe effects of sorghum bran addition on table tortillas and tortilla chip properties were evaluated. Texture, phenol content, antioxidant activity, and sensory characteristics were evaluated. Texture was measured by objective and subjective tests. Products were analyzed for phenols following the Folin-Ciocalteu procedure and for antioxidant potential following the ABTS (2,2'-azinobis (3- ethylbenzothiazoline-6-sulfonic acid) method. Sensory properties were evaluated using a nine point hedonic scale. Bran from two specialty sorghums: sumac (high tannin) and black (high anthocyanins) was added at 0, 5, and 10% to table tortillas and tortilla chips. For table tortillas the interaction of sorghum bran with an antistaling formula containing guar gum, carboxymethylcellulose and maltogenic alpha-amylase was assessed. Tortillas containing sorghum bran had a more friable structure than the control. This detrimental effect was overcome by the antistaling formula. Additives made fluffier tortillas with improved texture and appearance. Tortillas containing sorghum bran and the antistaling formula were acceptable to panelists. At 5% sorghum bran inclusion, there was no significant difference in sensory attributes from the control aside from appearance. Tortillas containing sorghum bran had a dark natural color comparable to that of blue corn tortillas. Tortilla chip texture was not significantly affected by addition of bran to the formula. As in table tortillas, addition of sorghum bran produced minor changes in the texture and flavor of the product, but a significant change in appearance acceptability. Tortilla chips had a dark color, comparable to the one of blue corn tortilla chips. Sumac bran yielded larger amounts of phenols and antioxidant activity than black bran. Levels of phenols and antioxidant potential increased with increased bran. Although processing caused a measurable loss of sorghum bran antioxidants, table tortilla and tortilla chips were still a significant source of phenols and antioxidant activity. The addition of sorghum bran produced tortillas and tortilla chips with increased levels of dietary fiber and antioxidants, without adversely affecting other sensory properties.en_US
dc.format.extent1522599 bytes
dc.format.mediumelectronicen_US
dc.format.mimetypeapplication/pdf
dc.language.isoen_USen_US
dc.publisherTexas A&M Universityen_US
dc.subjecttortillasen_US
dc.subjectsorghumen_US
dc.subjectbranen_US
dc.subjectantioxidantsen_US
dc.titleNutraceutical tortillas and tortilla chips prepared with bran from specialty sorghumsen_US
dc.typeBooken
dc.typeThesisen
thesis.degree.departmentSoil and Crop Sciencesen_US
thesis.degree.disciplineFood Science and Technologyen_US
thesis.degree.grantorTexas A&M Universityen_US
thesis.degree.nameMaster of Scienceen_US
thesis.degree.levelMastersen_US
dc.contributor.committeeMemberCisneros-Zevallos, Luisen_US
dc.contributor.committeeMemberWaniska, Ralph D.en_US
dc.type.genreElectronic Thesisen_US
dc.type.materialtexten_US
dc.format.digitalOriginborn digitalen_US


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