| Autor: |
McDonough, C. M., Anderson, B. J., Acosta-Zuleta, H., Rooney, L. W. |
| Zdroj: |
Cereal Chemistry; September 1998, Vol. 75 Issue: 5 p634-638, 5p |
| Abstrakt: |
Commercial and food-type sorghum hybrids with differing kernel and endosperm characteristics were grown under comparable conditions and steam flaked in each of three years. The raw-grain kernel characteristics and proximate analyses were homogenous over the three-year period. The waxy hybrid produced large, translucent, durable flakes that had significantly higher enzyme-susceptible starch values for all years compared to the other varieties. Flakes with lower amylose contents (waxy endosperm) were positively correlated with percent whole flakes (r2= 0.509), flake diameter (r2= 0.846), and enzyme-susceptible starches (r2= 0.564) and negatively correlated with higher flake fragility (r2= -0.647), test weight (r2= -0.626), and flake breakage (r2= -0.560). The heterowaxy flakes had a good appearance and were generally comparable in quality to the nonwaxy commercial and experimental hybrids. Heterowaxy sorghum hybrids with good grain yields can provide improved quality grain and flakes without sacrificing agronomic performance and yields. No difference in flaking performance was detectable among the kernels with different pericarp colors; flakes from the white food-type sorghums had excellent appearance. Nontempered control samples were inferior in quality to all conditioned treatments. |
| Databáze: |
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