Environment and Hybrid Influences on Rapid-Visco-Analysis Flour Properties of Food-Grade Grain Sorghum
- Joni K. Griessa,
- Stephen C. Mason *a,
- David S. Jacksonb,
- Tomie D. Galushaa,
- Jeffrey F. Pedersenc and
- Muhammad Yaseend
- a Dep. of Agronomy and Horticulture, Univ. of Nebraska, Lincoln, NE 68583
b Dep. of Food Science and Technology, Univ. of Nebraska, Lincoln, NE 68583
c USDA-ARS Grain, Forage and Bioenergy Research Unit, 314 Biochem, Lincoln, NE 68583
d Dep. of Statistics, Univ. of Nebraska, Lincoln, NE 68583. Joint contribution of the Dep. of Agronomy and Horticulture and Agricultural Research Division, Univ. of Nebraska, and USDA-ARS Grain, Forage and Bioenergy Research Unit, with partial funding from the Nebraska Grain Sorghum Board and INTSORMIL, project DAN 1254-G-0021, funded by the United States Agency for International Development, Washington, DC. The use of trade, firm, or corporation names in this publication (or page) is for the information and convenience of the reader. Such use does not constitute an official endorsement or approval by the Univ. of Nebraska or the USDA Agricultural Research Service of any product or service to the exclusion of others that may be suitable
Grain processors would benefit from information about the production environment and the influences of the sorghum [Sorghum bicolor (L.) Moench] hybrid on food-grade flour properties. The objective of this study was to determine the effects of environment and hybrid on rapid-visco-analysis (RVA) flour properties of commercially available food-grade sorghum. A randomized complete block experiment was planted in 12 environments, which included the 2004 and 2005 growing seasons and irrigated and dryland water regimes in eastern, central, and west central Nebraska, and a dryland, low-N environment in eastern Nebraska. The environment accounted for 71–85% of the total variation in RVA parameters, while the hybrid accounted for 11–23% and the environment-by-hybrid interaction, 1–3%. Unfortunately, the results of this experiment suggest that it is difficult to predict the effect that environment will have on resulting sorghum-flour parameters. Although of secondary importance in terms of total variation in sorghum-flour RVA properties, the choice of hybrid predictably and significantly contributes to sorghum-starch viscosity properties. Food-grade hybrids were grouped based on viscosity properties into those best suited for dry-mill and alkaline-cooked products (Asgrow Orbit; Sorghum Partners NK1486) and those best suited for porridge, consumable alcohol, and ethanol production (Kelly Green Seeds KG6902; NC+ Hybrids 7W92; Asgrow Eclipse; and Fontanelle W-1000). These results were consistent with those previously reported for grain density.Please view the pdf by using the Full Text (PDF) link under 'View' to the left.
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