This study was investigated the quality characteristics of muffins which were prepared with whole waxy sorghum flours. Muffins were made with different sorghum flour contents of 10, 30, 50 and 100% substitution for wheat flour. The crude protein and fat contents of muffins were not different among samples, but the crude ash content was determined to increase with increasing content of sorghum flour. The specific gravity of the sorghum muffin batter as well as the weight and uniformity index of the sorghum muffins, were not significantly different from those of the control. The volume of muffins was found to decrease significantly when 100% sorghum flour was substituted for wheat flour. In terms of color, the L and b values of muffins were decreased with increasing contents of sorghum flour, and the a value was increased. The sensory test revealed that the hardness and adhesiveness of muffins was increased with the addition of sorghum flour, but springiness and chewiness decreased. According to the results of a sensory evaluation test, the flavor, taste and texture of muffins were reduced with the addition of 50 and 100% sorghum flour. The appearance and overall acceptability of sorghum muffins were not found to be different significantly from those of the control, up to 30% level substitution with sorghum flour.
The objective of this research was to investigate physicochemical properties of waxy sorghum flours by different milling methods (pin mill and ultra fine mill). Four different sorghum flours were used for the experiments ; PWS (pin milled whole sorghum flour), PS (pin milled sorghum flour without bran), UFWS (ultra fine milled whole sorghum flour), UFS (ultra fine milled sorghum flour without bran). The contents of crude ash and total dietary fiber were the highest in PWS. Amylose content of pin milled sorghum flour was higher than that of ultra fine milled flour. The mean particle size of pin milled flours was six times lager than ultra fine milled flours. The L values of UFS and UFWS were higher than those of PS and PWS, whereas a and b values were higher in PWS. The water binding capacity was highest in UFWS, and solubility was higher in PS and UFS. Swelling power of flours was highest in UFS. The damaged starch content was higher in PS and UFS, which means damaged starch of sorghum flours significantly affected by polishing than milling method. The pasting properties were higher in the pin milled flours. Initial pasting temperature of pin milled flour was ranging from 70.5 to 73.1℃, which are higher than ultra fine milled flour (68.6℃). The contents of total polyphenol were higher in PWS and UFWS than those of PS and UFS, there was no difference between the two milling methods. The results of this study indicate that physicochemical properties of sorghum flour were affected by milling methods as well as bran.
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