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 Instron 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.