Characterisation of the Physico-chemical Properties of Selected WhiteSorghum Grain and Flours for the Production of Ice Cream Cones

摘要

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 icecream cones. Physico- chemical properties of the sorghums were determined and correlated to the properties of the icecream cones produced from them. Results from this study showed that the swelling power and pasting properties of theflours determined by amylose/amlopectin ratio and amylose content as well as the presence of lipids, dietary fibre, tanninsand 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 correlatedwith dietary fibre content (r=0.576), tannin content(r=0.75) and protein (r=-0.458). Hardness showed highest correlationwith 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 bestsorghum ice cream cone.