A READY-TO-EAT BREAKFAST CEREAL FROM FOOD-GRADE SORGHUM

Two food-grade sorghum hybrids, ATx631Tx436 (nonwaxy) and B.BON 34 (w axy), were micronized and evaluated for their potential use in ready-t o-eat breakfast cereals (RTE-BC). Whole and decorticated grains were e xposed to infrared burners and flaked between corrugated rollers. Whol e B.BON 34 flakes had the lowest density, best flavor and texture, and the most starch gelatinization. Decorticated flakes from both microni zed sorghums expanded more and had different texture than their whole grain flakes. Based on flake characteristics (texture, expansion, and flavor), whole B.BON 34 and decorticated ATx631Tx436 flakes were sele cted for granola preparation. Granolas were prepared by mixing, baking , and cooling sorghum flakes, wheat bran, sesame and sunflower seeds, raisins, sorghum molasses, oil, fructose and water. A control granola was prepared with rolled oats instead of sorghum flakes. Texture and f lavor were the most important attributes of granolas. All granolas wer e crispy, sweet, and had a nutty flavor. Decorticated ATx631Tx436 gra nola had the hardest texture and remained crispy in milk for the longe st time. Whole B.BON 34 granola was the most acceptable; it was prefer red (P < 0.05, n = 36) by a sensory panel over the decorticated ATx631 Tx436 and control granolas. The micronized waxy sorghum, B.BON 34, pr oduced whole-grain fiber-rich flakes with a puffed texture that result ed in excellent granola-type RTE-BC and granola bars.