Cereal Chem 62:51-55   |  VIEW ARTICLE
The Quality of Tortillas Containing Whole Sorghum and Pearled Sorghum Alone and Blended with Yellow Maize.

C. E. Choto, M. M. Morad, and L. W. Rooney. Copyright 1985 by the American Association of Cereal Chemists, Inc. 

Tortillas were prepared by replacing 9, 25, 50, 75, and 100% of yellow maize (Zea mays) with whole white sorghum (Sorghum bicolor). Cooking and steeping times and dry matter losses decreased as the percentage of whole sorghum increased in the blend. Tortilla characteristics were best when 25% of yellow maize was replaced by whole sorghum. Tortillas were prepared from sorghum pearled to remove 5, 11, and 15% of the original kernel weight. Cooking time and dry matter losses during cooking decreased as the level of pearling increased. Color improved as the level of pearling increased. Good quality tortillas were obtained from sorghum pearled at 15%. Tortillas were also prepared by replacing 25, 50, 75, and 100% of yellow maize with sorghum pearled at 15%. Cooking and steeping times were decreased as the percentage of pearled sorghum in the blend increased. Tortillas from blends of yellow maize and pearled sorghum had a lighter color than 100% yellow maize tortillas. Tortillas made from 100% yellow maize, 75% yellow maize and 25% whole sorghum, and sorghum pearled at 15% were equally accepted by a 40-member test panel composed of 17 Latin Americans and 23 North Americans. Properly processed sorghum can be partially or totally substituted for yellow maize in tortilla production.