Application of Small Sample Back Extrusion Test for Measuring Texture of Cooked Sorghum Grain

Abstract

A small sample back extrusion test cell mounted in an lnstron Universal testing machine was used to measure the texture of cooked whole and decorticated sorghum grains. Measurements were done on 8-g (undecorticated grain) and 10-g (decorticated grain) cooked samples of 11 sorghum cultivars. The cultivars differed widely in percent vitreousness. The percent vitreousness data significantly correlated to the back extrusion energy values of cooked whole grain (r= 0.91**) and cooked decorticated grain (r=0.94**). Ancillary measurement performed on the weight ratio of cooked to uncooked grain indicated weaker but still significant correlation of the data with the percent vitreousness of the grain.

Carrageenans in Beaker Sausage as Affected by pH and Sodium Tripolyphosphate

“…Crosshead speed was 100 mm/min, and the peak force was registered in Newtons as a measure of the batter resistance to flow. A similar method was described by Seman et al (1980) for meat emulsions, by Cagampang et al (1984) for cooked sorghum grain, and by Reyes and Jindal (1990) for cooked rice.…”

Effect of temperature on the physical, functional, and mechanical characteristics of hot-air-puffed amaranth seeds

“…Anzaldua- Morales and Brennan (1982) correlated the back extrusion force of canned baked beans with the maximum compression force of dry beans. Cagampang, Kirleis, and Marks (1984) applied the back extrusion technique for measuring the texture of boiled sorghum seed. Gandi and Bourne (1991) used the back extrusion technique to study the effects of soaking and cooking time on thermal softening of soybeans.…”

Relationship of Sorghum kernel size to physiochemical, milling, pasting, and cooking properties

“…Cooked weight was higher for samples from the small size class, indicating greater water absorption. Cagampang, Kirleis, and Marks (1984) reported that soft sorghum grain absorbed more water during cooking that hard grain. Although we did not directly test the effect of hardness on water absorption, our results support that conclusion since small kernels were shown to be softer than large kernels in all seedlots (Table 2).…”