[Effect of the sorghum extraction process on the color of the flour and tortillas made from mixtures with lime-treated cornmeal]

Abstract

The objective of this work was to study the effect of the extrusion process in the color of instant flours and its tortillas prepared with mixtures of commercial instant corn flour. In the extrusion process four flours from two genotypes of sorghum (whole and decorticated sorghum of each genotype) were used. These flours were processed in a single screw Brabender laboratory extruder. In the preparation of sorghum tortillas and sorghum-corn tortillas four flours were selected from the extrusion process. 1) genotype CMSXS 9A: Whole flour extruded with moisture content of 15% and screw rate of 130 rpm, flour from decorticated sorghum with particle size less than 0.420 mm extruded with moisture content of 15% and screw rate of 130 rpm, 2) genotype CMSXS 145: whole flour extruded with moisture content of 18% and screw rate of 170 rpm, decorticated sorghum flour extruded with moisture content of 15% and screw rate of 130 rpm. Also these flours were utilized with mixtures of commercial instant cornflour for the preparation of tortillas. The instant sorghum flours and tortillas from decorticated sorghum (20% = presented whiter color compared to instant whole sorghum flour and its tortillas. The addition of different levels of commercial instant corn flour (10, 20, 30, 40 and 50%) to the instant sorghum flours improved the color of the mixtures of flour and tortillas. This improvement was more pronounced with instant sorghum flour from whole sorghum grain.(ABSTRACT TRUNCATED AT 250 WORDS)