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Milling Value of Sorghums Compared by Adjusting Yields to a Constant Product Color
Author(s) -
Awika Joseph M.,
Suhendro Elly L.,
Rooney Lloyd W.
Publication year - 2002
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.2002.79.2.249
Subject(s) - sorghum , chemistry , food science , mathematics , sorghum bicolor , agronomy , biology
A method of comparing milling values of sorghum by adjusting yields to standard L values was developed. The milling values of ‘Dorado’ (an excellent food‐type sorghum variety), ‘ATx399 × RTx430’ (a commercial red sorghum hybrid) and three ‘Warner 902W’ (commercial white food type hybrids with different levels of weathering designated W‐1, W‐2, and W‐3) were determined using a tangential abrasive dehulling device for various times. Color ( L, a, b ) was measured on the decorticated grain (grits) and the ground grits (flour). The yields (by weight) of flours adjusted to an L value of 85 were 93, 88, 86, 84, and 70% for Dorado, W‐2, W‐1, W‐3, and red, respectively. The b (yellow) values were highest for red and lowest for Dorado. The grits yields were 96, 89, 84.5, 81.5, and 56.5% when adjusted to an L of 67 for Dorado, W‐2, W‐1, W‐3, and red sorghums, respectively. Milling yields expressed at comparable flour or grit color clearly demonstrate that white food‐type sorghums have significantly better milling yields than red sorghums. Adjusting milling yields to a standard L value is an accurate and easy way to compare milling properties of sorghums for yield and product color.