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PROCESSING FOODS FROM SORGHUM FLOUR FOR CELIAC SUFFERING PEOPLE | ||
| IRAQ JOURNAL OF AGRICULTURE | ||
| Article 1, Volume 14, Issue 4, 2009, Pages 0-0 | ||
| Authors | ||
| A. S. Mahdi; H. R. Al-Shariffi | ||
| Abstract | ||
| Certain cereal foods were processed from sorghum flour (100%) for people suffering from celiac. The first was Kisra bread (Sudanese bread) which was sensory acceptable even though with a sour taste, the bread obtained a score of 88.0% in the first day and decreased to 72.8 and 58.9% after 2 and 3 days after manufacturing respectively The second product was loaf which was made by addition of some improving substances to promote specific volume. The product gained 65.2% due to low grades obtained for specific volume which was only 18 out of 40. The third product was biscuit which was prepared from fermented and non fermented sorghum dough. They were acceptable by sensory evaluatiors and gained 77.7 and 80.2% respectiely compared to biscuit made of wheat flour which obtained 88.7% due to the dark colour of sorghum flour. | ||
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