Development and scale-up of gluten-free sorghum-based bakery goods for K-state Dining Services
To create new product opportunities for sorghum in the state of Kansas, the FARMUs project had three primary pillars: Innovate, Scale, and Connect. The project aims to close the gap between industry and consumers by peaking interest in sorghum, its nutritional and sustainable benefits, and consumpti...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154323003472 |
| _version_ | 1797385068605341696 |
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| author | Aidan Cairns Sophia Brazington Emmalee Gragg Amanda Holmes Christy Vavra Kelly Whitehair Kelly Getty |
| author_facet | Aidan Cairns Sophia Brazington Emmalee Gragg Amanda Holmes Christy Vavra Kelly Whitehair Kelly Getty |
| author_sort | Aidan Cairns |
| collection | DOAJ |
| description | To create new product opportunities for sorghum in the state of Kansas, the FARMUs project had three primary pillars: Innovate, Scale, and Connect. The project aims to close the gap between industry and consumers by peaking interest in sorghum, its nutritional and sustainable benefits, and consumption of sorghum-based products. The primary focus of this study was to develop and scale-up three gluten-free sorghum-based products for Kansas State Dining Services. The secondary objective was to evaluate the sensory and physical properties of these products to provide developmental and research experience for students. Preliminary testing involved identifying optimum ratios of sorghum flour, xanthan gum, starch, and eggs for proper binding. Whipped egg whites were tested at different levels for product volume and texture. Repetition and reformulation of the products provided various renditions of each product. Quantity equipment needs, staffing feasibility, ingredient availability, and cost were determined. Dining staff evaluated each product and once recipes were finalized, parameters (color, specific gravity, internal temperature, moisture loss, height/width, water activity) were evaluated. Dining center customers provided acceptability feedback for the three gluten-free products using the 9-point Hedonic scale. The first product, a savory waffle, can be stacked with turkey sausage and cheddar cheese for a breakfast sandwich. It utilizes sorghum flour, egg whites, xanthan gum, starch, and flaxseed for structure. This product received a range of 7.03–7.63 (n = 43) for all sensory attributes (acceptability, flavor, mouthfeel, texture, and aftertaste). The lemon blueberry muffin contains sorghum flour, eggs, buttermilk, xanthan gum, potato starch, and egg whites. Sensory data (n = 49) measured at acceptability (7.4), flavor (7.6), mouthfeel (6.4), texture (6.6), and aftertaste (7.6). The third product, a sweet potato muffin top, contains sorghum flour, xanthan gum, eggs, egg whites, and sweet potatoes. All three recipes were formatted via Computrition Menu Management system to provide methodology, nutritional analysis, costing, and labeling for university dining use. These recipes, along with sorghum-based educational materials will be shared with higher learning facilities across Kansas. |
| first_indexed | 2024-03-08T21:48:48Z |
| format | Article |
| id | doaj.art-22a47959e03b4823833a03265b63b02d |
| institution | Directory Open Access Journal |
| issn | 2666-1543 |
| language | English |
| last_indexed | 2024-03-08T21:48:48Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj.art-22a47959e03b4823833a03265b63b02d2023-12-20T07:37:39ZengElsevierJournal of Agriculture and Food Research2666-15432023-12-0114100840Development and scale-up of gluten-free sorghum-based bakery goods for K-state Dining ServicesAidan Cairns0Sophia Brazington1Emmalee Gragg2Amanda Holmes3Christy Vavra4Kelly Whitehair5Kelly Getty6Kansas State University, Food Science Institute, 216 Call Hall, 1530 Mid-Campus Drive, Manhattan, KS, USA; Kansas State University, Department of Grain Science and Industry, 047 Waters Hall, 1301 Mid Campus Drive, Manhattan, KS, USAKansas State University, Food Science Institute, 216 Call Hall, 1530 Mid-Campus Drive, Manhattan, KS, USAKansas State University, Food Science Institute, 216 Call Hall, 1530 Mid-Campus Drive, Manhattan, KS, USAKansas State University, Food Science Institute, 216 Call Hall, 1530 Mid-Campus Drive, Manhattan, KS, USAKansas State University, Food Science Institute, 216 Call Hall, 1530 Mid-Campus Drive, Manhattan, KS, USAKansas State University, Department of Food, Nutrition, Dietetics, and Health, 245 Justin Hall, 1324 Lovers Lane, Manhattan, KS, USAKansas State University, Food Science Institute, 216 Call Hall, 1530 Mid-Campus Drive, Manhattan, KS, USA; Kansas State University, Department of Animal Sciences and Industry, 232 Weber Hall, Manhattan, KS, 66506, USA; Corresponding author. Kansas State University, Food Science Institute, 216 Call Hall, 1530 Mid-Campus Drive, Manhattan, KS, USA.To create new product opportunities for sorghum in the state of Kansas, the FARMUs project had three primary pillars: Innovate, Scale, and Connect. The project aims to close the gap between industry and consumers by peaking interest in sorghum, its nutritional and sustainable benefits, and consumption of sorghum-based products. The primary focus of this study was to develop and scale-up three gluten-free sorghum-based products for Kansas State Dining Services. The secondary objective was to evaluate the sensory and physical properties of these products to provide developmental and research experience for students. Preliminary testing involved identifying optimum ratios of sorghum flour, xanthan gum, starch, and eggs for proper binding. Whipped egg whites were tested at different levels for product volume and texture. Repetition and reformulation of the products provided various renditions of each product. Quantity equipment needs, staffing feasibility, ingredient availability, and cost were determined. Dining staff evaluated each product and once recipes were finalized, parameters (color, specific gravity, internal temperature, moisture loss, height/width, water activity) were evaluated. Dining center customers provided acceptability feedback for the three gluten-free products using the 9-point Hedonic scale. The first product, a savory waffle, can be stacked with turkey sausage and cheddar cheese for a breakfast sandwich. It utilizes sorghum flour, egg whites, xanthan gum, starch, and flaxseed for structure. This product received a range of 7.03–7.63 (n = 43) for all sensory attributes (acceptability, flavor, mouthfeel, texture, and aftertaste). The lemon blueberry muffin contains sorghum flour, eggs, buttermilk, xanthan gum, potato starch, and egg whites. Sensory data (n = 49) measured at acceptability (7.4), flavor (7.6), mouthfeel (6.4), texture (6.6), and aftertaste (7.6). The third product, a sweet potato muffin top, contains sorghum flour, xanthan gum, eggs, egg whites, and sweet potatoes. All three recipes were formatted via Computrition Menu Management system to provide methodology, nutritional analysis, costing, and labeling for university dining use. These recipes, along with sorghum-based educational materials will be shared with higher learning facilities across Kansas.http://www.sciencedirect.com/science/article/pii/S2666154323003472SorghumSustainabilityBakery goodsGluten-freeWhole-grain |
| spellingShingle | Aidan Cairns Sophia Brazington Emmalee Gragg Amanda Holmes Christy Vavra Kelly Whitehair Kelly Getty Development and scale-up of gluten-free sorghum-based bakery goods for K-state Dining Services Journal of Agriculture and Food Research Sorghum Sustainability Bakery goods Gluten-free Whole-grain |
| title | Development and scale-up of gluten-free sorghum-based bakery goods for K-state Dining Services |
| title_full | Development and scale-up of gluten-free sorghum-based bakery goods for K-state Dining Services |
| title_fullStr | Development and scale-up of gluten-free sorghum-based bakery goods for K-state Dining Services |
| title_full_unstemmed | Development and scale-up of gluten-free sorghum-based bakery goods for K-state Dining Services |
| title_short | Development and scale-up of gluten-free sorghum-based bakery goods for K-state Dining Services |
| title_sort | development and scale up of gluten free sorghum based bakery goods for k state dining services |
| topic | Sorghum Sustainability Bakery goods Gluten-free Whole-grain |
| url | http://www.sciencedirect.com/science/article/pii/S2666154323003472 |
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