Starch, mainly composed of amylose and amylopectin, is the major nutrient in grain sorghum. Amylo... more Starch, mainly composed of amylose and amylopectin, is the major nutrient in grain sorghum. Amylose and amylopectin composition affects the starch properties of sorghum flour which in turn determine the suitability of sorghum grains for various end uses. Partial least squares regression models on near infrared (NIR) spectra were developed to estimate starch and amylose contents in intact grain sorghum samples. Sorghum starch calibration model with a coefficient of determination (R2) = 0.87, root mean square error of cross validation (RMSECV) = 1.57% and slope = 0.89 predicted the starch content of validation set with R2 = 0.76, root mean square error of prediction (RMSEP) = 2.13%, slope = 0.93 and bias = 0.20%. Amylose calibration model with R2 = 0.84, RMSECV = 2.96% and slope = 0.86 predicted the amylose content in validation samples with R2 = 0.76, RMSEP = 2.60%, slope = 0.98 and bias = −0.44%. Final starch and amylose cross validated calibration models were constructed combining ...
Interest in the use of popped sorghum in food products has resulted in a niche market for sorghum... more Interest in the use of popped sorghum in food products has resulted in a niche market for sorghum hybrids with high popping quality but little work has been done to assess the relative effects of field processing methods of grain on popping quality. This study evaluated the relative effects of harvest moisture and threshing methods on the popping quality of sorghum grain. A grain sorghum hybrid with good popping quality was produced during two different years in Texas wherein it was harvested at two moisture levels (low and high) and grain was removed from panicles using five different threshing methods (hand, rubber belt, metal brushes and two metal concave bar systems). Years, harvest moisture content and threshing method influenced all three popping quality measurements (popping efficacy, expansion ratio and flake size), but threshing method had an order of magnitude larger effect than either moisture level or year. While many of the interactions were significant, they did not in...
Interest has increased in pop sorghum (Sorghum bicolor (L.) Moench) as an alternative to popcorn ... more Interest has increased in pop sorghum (Sorghum bicolor (L.) Moench) as an alternative to popcorn as an ingredient in snack foods and as a confectionary snack per se. However, studies on the effect ...
CFED thanks the many people whose contributions, support, guidance, advice, knowledge and patienc... more CFED thanks the many people whose contributions, support, guidance, advice, knowledge and patience were invaluable to this project. This project was made possible through the generous support of Living Cities and the Surdna Foundation, and we want to thank our program officers Jasmine Thomas, Kim Burnette and Marian Urquilla for their support and wisdom. We would also like to thank the Annie E. Casey Foundation for their additional support. CFED would like to acknowledge the immense contributions of the policy and research committee of the Cities for Financial Empowerment (CFE) Coalition to this report: Caitlyn Brazill, Jerry DeGrieck, Suzanne Donovan, David Friedman, Mitchell Kent, Cathie Mahon and Leigh Phillips. We greatly appreciate the careful attention and time you spent reviewing, editing and improving the content of this report. CFED would also like to thank all of the members of the CFE Coalition for inspiring and providing much of the
Starch, mainly composed of amylose and amylopectin, is the major nutrient in grain sorghum. Amylo... more Starch, mainly composed of amylose and amylopectin, is the major nutrient in grain sorghum. Amylose and amylopectin composition affects the starch properties of sorghum flour which in turn determine the suitability of sorghum grains for various end uses. Partial least squares regression models on near infrared (NIR) spectra were developed to estimate starch and amylose contents in intact grain sorghum samples. Sorghum starch calibration model with a coefficient of determination (R2) = 0.87, root mean square error of cross validation (RMSECV) = 1.57% and slope = 0.89 predicted the starch content of validation set with R2 = 0.76, root mean square error of prediction (RMSEP) = 2.13%, slope = 0.93 and bias = 0.20%. Amylose calibration model with R2 = 0.84, RMSECV = 2.96% and slope = 0.86 predicted the amylose content in validation samples with R2 = 0.76, RMSEP = 2.60%, slope = 0.98 and bias = −0.44%. Final starch and amylose cross validated calibration models were constructed combining ...
Interest in the use of popped sorghum in food products has resulted in a niche market for sorghum... more Interest in the use of popped sorghum in food products has resulted in a niche market for sorghum hybrids with high popping quality but little work has been done to assess the relative effects of field processing methods of grain on popping quality. This study evaluated the relative effects of harvest moisture and threshing methods on the popping quality of sorghum grain. A grain sorghum hybrid with good popping quality was produced during two different years in Texas wherein it was harvested at two moisture levels (low and high) and grain was removed from panicles using five different threshing methods (hand, rubber belt, metal brushes and two metal concave bar systems). Years, harvest moisture content and threshing method influenced all three popping quality measurements (popping efficacy, expansion ratio and flake size), but threshing method had an order of magnitude larger effect than either moisture level or year. While many of the interactions were significant, they did not in...
Interest has increased in pop sorghum (Sorghum bicolor (L.) Moench) as an alternative to popcorn ... more Interest has increased in pop sorghum (Sorghum bicolor (L.) Moench) as an alternative to popcorn as an ingredient in snack foods and as a confectionary snack per se. However, studies on the effect ...
CFED thanks the many people whose contributions, support, guidance, advice, knowledge and patienc... more CFED thanks the many people whose contributions, support, guidance, advice, knowledge and patience were invaluable to this project. This project was made possible through the generous support of Living Cities and the Surdna Foundation, and we want to thank our program officers Jasmine Thomas, Kim Burnette and Marian Urquilla for their support and wisdom. We would also like to thank the Annie E. Casey Foundation for their additional support. CFED would like to acknowledge the immense contributions of the policy and research committee of the Cities for Financial Empowerment (CFE) Coalition to this report: Caitlyn Brazill, Jerry DeGrieck, Suzanne Donovan, David Friedman, Mitchell Kent, Cathie Mahon and Leigh Phillips. We greatly appreciate the careful attention and time you spent reviewing, editing and improving the content of this report. CFED would also like to thank all of the members of the CFE Coalition for inspiring and providing much of the
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