Evidence indicates sorghum may be protective against colon cancer; however, the mechanisms are unknown. Estrogen is believed to protect against colon cancer development by inducing apoptosis in damaged nonmalignant colonocytes. Three sorghum extracts (white, red, and black) were screened for estrogenic activity using cell models expressing estrogen receptor α (ER-α; MCF-7 breast cancer cells) and β [ER-β; nonmalignant young adult mouse colonocytes (YAMC)]. Black and white sorghum extracts had significant estrogenic activity mediated through both estrogen receptors at 1-5 and 5-10 μg/mL, respectively; but red sorghum did not. Activation of ER-β in YAMC reduced cell growth via induction of apoptosis. Only the black and red sorghums contained 3-deoxyanthocyanins; however, these compounds were non-estrogenic. Flavones with estrogenic properties, luteolin (0.41-2.12 mg/g) and apigenin (1.1-1.4 mg/g), and their O-methyl derivatives (0.70-0.95 mg/g) were detected in white and black sorghums, but not in the red sorghum. On the other hand, naringenin, a flavanone known to interfere with transcriptional activities of estrogen, was only detected in the red sorghum extract (as its 7-O-glycoside) at relatively high concentration (11.8 mg/g). Sorghum flavonoid composition has important implications on possible modes of chemoprotection by sorghum against colon carcinogenesis.

The growing interest in natural alternatives to synthetic petroleum-based dyes for food applications necessitates looking at nontraditional sources of natural colors. Certain sorghum varieties accumulate large amounts of poorly characterized pigments in their nongrain tissue. We used High Performance Liquid Chromatography-Tandem Mass Spectroscopy to characterize sorghum leaf sheath pigments and measured the stability of isolated pigments in the presence of bisulfite at pH 1.0 to 7.0 over a 4-wk period. Two new 3-deoxyanthocyanidin compounds were identified: apigeninidin-flavene dimer and apigenin-7-O-methylflavene dimer. The dimeric molecules had near identical UV-Vis absorbance profiles at pH 1.0 to 7.0, with no obvious sign of chalcone or quinoidal base formation even at the neutral pH, indicating unusually strong resistance to hydrophilic attack. The dimeric 3-deoxyanthocyanidins were also highly resistant to nucleophilic attack by SO(2); for example, apigeninidin-flavene dimer lost less than 20% of absorbance, compared to apigeninidin monomer, which lost more than 80% of absorbance at λ(max) within 1 h in the presence of SO(2). The increased molecular complexity of the dimeric 3-deoxyanthocyanidins compared to their monomers may be responsible for their unusual stability in the presence of bisulfite; these compounds present new interesting opportunities for food applications.

Five yellow cake formulations, prepared with liquid whole egg, dry whole egg and three commercial egg replacers (soy/wheat, whey protein and fiber/gum‐based), were evaluated to determine differences in end‐product qualities influenced by the differences in ingredient compositions. The products were prepared following the same procedure and other ingredient compositions, except for the egg or egg replacer used in the formulation. The physical product characteristics and sensory properties of the end products were evaluated. It was found that egg, as an ingredient in the yellow cake formulation, is critical to obtain expected product quality characteristics. Partial replacement of egg with commercial egg replacers changed product characteristics, altering moisture retention, bulk density, color, texture and flavor. Some of these changes, however, were not readily detected in sensory analysis. PRACTICAL APPLICATIONS This study comprehensively evaluated the functionalities of egg and egg replacers in ingredient formulations of yellow cake. The tests were conducted on samples prepared according to ingredient manufacturers' recommendations, to objectively evaluate the differences, if any. The functionalities of each ingredient (egg replacer) in yellow cake formulations were interpreted based on the results obtained. The results of this study would be useful in selecting appropriate ingredients for cake formulations to obtain desired product qualities. The manuscript also highlights the advantages and drawbacks of using egg replacers in yellow cake formulations.

Five muffin formulations, liquid whole egg, dry whole egg, and three commercial egg replacers, which partially replaced egg in the formulations, were evaluated to determine differences in product qualities caused by egg and egg replacers. The products were prepared following the same procedure and other ingredient compositions, except for egg or egg replacer used in the formulation. Physical product characteristics and sensory properties of the samples were evaluated. It was found that egg, as an ingredient in the muffin formulation, is critical to obtain expected product quality characteristics. None of the commercial egg replacers produced acceptable quality muffins at 100% replacement. Partial replacement of egg with commercial egg replacers changed product characteristics altering moisture retention, bulk volume, color, texture and flavor. Some of these differences, however, were not readily detected by the sensory panelists. PRACTICAL APPLICATIONS This study comprehensively evaluated the effects of egg and egg replacers on final product quality, when used in pilot‐scale muffin production. An array of tests were conducted on samples prepared according to respective ingredient manufacturers' recommendations – partially replacing egg with commercial egg replacers – to objectively evaluate the differences in quality and sensory attributes. The functionalities of each ingredient (egg replacer) in muffin formulations were interpreted based on the results obtained. The observations and results of this study would be important in selecting appropriate ingredients for muffin formulations to obtain desired product qualities.