Abstract
Six white sorghum varieties (MUC007/11, MUC007/27, MUC007/193, MUC007/80, MUC007/171, MUC007/174) available in Uganda were evaluated for their suitability as alternate materials for the production of ice cream cones. Physico- chemical properties of the sorghums were determined and correlated to the properties of the ice cream cones produced from them. Results from this study showed that the swelling power and pasting properties of the flours determined by amylose/amlopectin ratio and amylose content as well as the presence of lipids, dietary fibre, tannins and minerals. The break down viscosity (r=-0.825), the final viscosity(r=-0.834) and amylose/amylopectin ratio (r=- 0.782) attained had the highest correlation with the ice cream permeability and weight while hardness of the cone correlated with dietary fibre content (r=0.576), tannin content(r=0.75) and protein (r=-0.458). Hardness showed highest correlation with setback (r=-0.859) and final viscosity(r=-0.703) while texture showed highest correlation with hardness (r=- 0.662) and set back(r=0.778). The cone appearance correlated highest with particle size (r=0.696) and dietary fibre (r=- 0.693). An amylose content of about 28% and lipid content of about 3% with endosperm texture rated as 3 (scale ;1- corneous and 5-floury), 0.1% Tannins, 1.7% minerals and dietary fibre of 5%, in the epuripur variety produced the best sorghum ice cream cone.
Highlights
Sorghum (Sorghum Bicolor (L) Moench), is an important cereal grain in the developing countries due to its drought resistance and relatively low input costs [1, 2]
Hardness of the cone on the other hand showed some correlation with dietary fibre content (r=0.576), tannin content(r=0.75) and protein (r=-0.458). This implies that the amount of dietary fibre, tannins and protein could have an effect of strengthening the cone structure and can be used for structure modification in ice cream cone production
Results from this study showed that the swelling power and pasting properties of the flours, as well as ice cream cone weight and ice cream permeability were most significantly affected by amylose/amlopectin ratio and amylose content as well as the presence of lipids, dietary fibre, tannins and minerals
Summary
Sorghum (Sorghum Bicolor (L) Moench), is an important cereal grain in the developing countries due to its drought resistance and relatively low input costs [1, 2]. In Uganda sorghum production is well established and has been practiced across communities for centuries. It is consumed predominantly as a primary commodity with little value addition but researchers are working on increasing production of sorghum as well as the value chains that increase its utilization [3, 4]. According to Serna-Saldivar and Rooney (1995), Gomez (1993) and Munck et al (1982) [5,6,7], it is generally accepted that the physical properties of sorghum grain influence the sensory attributes of sorghum products in various ways. It has been established that sorghum varieties differ substantially in their physical and chemical characteristics and will produce products of varied qualities [8]. In particular the suitability for baking of these sorghums is determined by the quality of the milled
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