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



J. Kigozi*, 1, Y. Byaruhanga2, N. Banadda1, A. Kaaya2
1 Department of Agricultural and Bio-Systems Engineering, Makerere University, P.O. 7062 Kampala, Uganda
1 Department of Food Technology and Nutrition, Makerere University, P.O. Box 7062 Kampala, Uganda


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© 2013 Kigozi et al;

open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: https://creativecommons.org/licenses/by/4.0/legalcode. This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

* Address correspondence to this author at the Department of Agricultural and Bio-Systems Engineering, Makerere University, P.O. 7062 Kampala, Uganda; Tel: 256- 772-609649; Fax: 256-414-533676; E-mail: jbulyakigozi@yahoo.com


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.

Keywords: Ice cream cones, Physico-chemical properties, Sorghum.