Transcript Sorghum Pasta - Rutgers Food Science

Sorghum Pasta
Team Members
Mona Gadkari
Michelle Dvores
Linda Rosenberg
Judy Mukuria.
Aim
To create a nutritious and tasty pasta
utilizing sorghum flour.
Why Sorghum?
Better yielding crop.
Stops soil erosion.
Wild life don’t like it so much to destroy it.
Sorghum produces more ethanol than corn.
It is rich in nutrients and vitamins.
It doesn’t require a lot of pesticide and
fertilizer.
Michalenko Farms
Were growing corn before but changed to
sorghum.
The land is 400 acres big.
Two brothers operate the farm.
Most of the machinery and equipment
needed is available (same as corn).
The farm is located in Stockton NJ.
A. Zerega’s Sons, Inc.
Oldest pasta manufacturer in
the U.S.
Specializes in custom pasta
 Ingredients
Application
Shape
Our co-packer and advisor in
pasta making
Fifty50 Foods
History
Gary Russell who is the
president
Pat Gawdun who is the
vice-president
Began this company in
1992 with 3 products
Made a company that
donates half of its profits to
diabetes research
PO Box 89 Mendham, NJ
07945.
http://www.fifty50foods.co
m
Current Products
Cookies
Wafers
Spreads
chocolate bars
peanut butter
sandwich cookies
peppermint patties
crispy nuggets
snack bars
Syrup
Piecrusts
Fifty50 Foods, NJ Farmers and Sorghum Pasta
Sorghum can be ground,
milled, and extruded easily
with pre-existing equipment
NJ farmers already growing
sorghum
Pasta recipes for sorghum
available
Some ethnic noodles made
out of sorghum already
available
Sorghum is high in insoluble
fiber and thus is digested
slowly
Slower rates of digestibility
are beneficial for diabetics
Anti-oxidant content and
other health benefits could
include cancer prevention
and improved cardiovascular
health
Diabetes
A disease of the endocrine system of the
human body
The disease occurs when the body does not
either produce insulin or is unable to use
insulin in the correct manner
There are four main types of diabetes that
will be discussed, types 1 and 2 diabetes,
gestational diabetes and pre-diabetes
History of Diabetes
Hesy-Ra, Egyptian
physician spoke about
“polyuria” in the 3rd
Century
In the 11th Century,
Diabetes Mellitus was
coined by the Water
Tasters who diagnosed
the disease
1869- Frank
Langerhans found a
link between
pancreatic juices and
the cells that make
them
1922- Eli Lily began
to mass produce
Insulin derived from
Pigs
History of Diabetes
Development of different insulin products
Insulin Pumps
Pen delivery systems
More oral drugs for diabetes control
Humulin, synthetically made insulin from
recombinant DNA
75th Anniversary of Insulin discovery was
celebrated in 1996
Type I Diabetes
Juvenile Diabetes
Occurs because the
body does not produce
the insulin that is
needed for the
breakdown of sugars
in the body for energy
Can have side effects
such as:
Hypoglycemia
Hyperglycemia
Ketoacidosis
Celiac disease
Hemochromatosis
Frozen shoulder
Hypoglycemia
When the body has low blood sugar
Checking blood sugar frequently can check
this
If one is suffering from hypoglycemia then
they should take 3 glucose tablets or 5-6
pieces of hard candy
Hyperglycemia
When there is too much sugar in the blood
This happens when
Not enough insulin is taken
Too much food eaten
Less exercise is done than should be
Stress, cold or flu can also trigger
Can be remedied by taking an insulin shot
Type II Diabetes
More commonly found version of diabetes
The body is either unable to produce enough
insulin or the cells in the body malfunction and are
unable to recognize the insulin that was created
Occurs in patients of all races and ages
Complications that can arise from this type of
diabetes are heart disease and stroke, kidney
disease, eye complications, neuropathy, nerve
damage, foot and skin complications.
Complications
Heart Disease, Stroke
Due to the decreased
circulation
Kidney Disease
the kidneys in a
diabetic patient
degrade over time of
having to filter large
amounts of blood
Eye Complications,
Neuropathy, Nerve
Damage, Foot and
Skin
Higher the pressure the
more likely the patient
is to develop these
conditions
Gestational and Pre-Diabetes
Gestational
a type of diabetes that
affects pregnant women
only
Hyperglycemia is the main
symptom of gestational
diabetes
That theory is that the
hormones that are created
by the developing placenta,
which are meant to help the
baby grow and form, block
the action of the insulin in
the mother’s body
Pre-Diabetes
When the patient has high
levels of glucose in their
bloodstream, but the levels
are not high enough to be
classified as diabetes
Measures that one can take
towards preventing prediabetes from becoming
diabetes
• Diet
• Exercise
Inflammatory Disease
Research done at Lausanne University
Hospital that has found a gene that is said to
be linked to the theory that diabetes is an
inflammatory disease
Inflammation of the pancreatic cells which
are the one’s the secrete the hormone insulin
cause apoptosis to occur
Treatment Options
Diet
Glycemic Index
Exercise
Oral Drugs
Insulin Shots
Different Insulin delivery systems
Glycemic Index
A ranking of foods based on how the will
affect a person’s blood glucose levels
Brings into light the idea that not only
regular sucrose will be the sugar that
diabetics need to avoid. Carbohydrates are
very detrimental to the diabetic patient
An off-shoot is the glycemic load
Glycemic Index
Food Name
Glycemic Index
Value (as
compared to
glucose)
Glycemic
Load
Serving Size
(g)
Rice (white,
boiled)
48
20.2
150
White Bread
70
9.4
30
Oatmeal
Cookies
54
8.5
25
Chocolate Cake
(packet made w/
frosting)
31
22
111
Hamburger with
white bun
61
10.8
30
Special K
Breakfast cereal
54
11.2
30
Skim milk
32
4.1
259
Diabetes Statistics
In 2002 there were
18.2 million people
that had diabetes in the
US
This comprised 6.3%
of the population of
the country
2002 US Diabetes
Prevalance
0-20
21-60
61 +
New Diabetes Diagnosis (20002005)
25000000
20000000
2000
2001
2002
2003
2004
2005
15000000
Value
10000000
5000000
0
Years
New Jersey Diabetes Statistics
6% Rise from 2001 to
2002
Up from 4% increase
from 1994
New Diagnoses in
2002 was 426,000
75 +
17%
65-74
26%
18-44
16%
45-64
41%
18-44
45-64
65-74
75 +
Why Sorghum Pasta?
Fifty50 Foods wants a new product for
people with diabetes
Idea: use sorghum to make a whole grain
pasta
Whole grain flour has more complex
carbohydrates than refined flour
Complex carbohydrates don’t cause spikes
in blood sugar
Dr. Rafi researches benefits of brown
sorghum
Why Sorghum Pasta?continued
Sorghum has potential as a New Jersey crop
New Jersey grows corn, has a lot of
development, and a lot of deer
Deer eat corn but not sorghum
Sorghum sold as animal feed
Therefore sorghum pasta is a value
added product that is good for NJ
farmers and diabetics
Sorghum (Sorghum bicolor)
A cereal
Classified by color
We use Brown sorghum
•grain sorghums *
•sweet sorghums
•grasses
Nutrient Composition
Comparable to barley and maize
Polyphenols
•Tannins ?
Carotenoids ?
A Staple of Africa and India
Favors hot and dry climates
Today 55% grown in Africa and India
Made into foods like porridge, bread, and
beer
Sorghum in the U.S.
U.S. produces 29% of
sorghum
Most is sold as animal
feed
A tiny amount is used in
gluten-free products
Sorghum Pasta
Research yielded mixed
results
A recipe exists
Additives like gluten, corn
starch, xanthan gum, eggs
will probably be needed
Pasta
Typically made from
durum wheat or rice
Unleavened dough of
flour+water
Usually extruded and
dried
Variety of colors, flavors,
shapes
Producing Sorghum Pasta
Tom Michalenko will grow and mill
sorghum flour
An attrition mill can be used to do the
milling
Zerega makes the pasta:
flour+water+additives(?) mixed into dough
Single screw extrusion
drying
Fifty50 packages and distributes
Processing Concerns
Keeping sorghum and flour cool
Flour safety
Extrudabilty of sorghum
Dry Pasta is safe pasta
Low carb diets
More than 800 new low-carb products
Almost 1/3 of adults in the U.S. are overweight
Someone in more than 17% of US households
currently on a low-carbohydrate diet
6.2% of the population has diabetes
90-95% of all diagnosed cases are Type II diabetes
Rising trends in obesity and diabetes in young
children
Making connections between
low-carb, obesity, and diabetes
All categories of foods
show the effects of the
low-carb trend
Cost of type 2 diabetes
related to overweight and
obesity in 2001 was
estimated at about $98
billion
New Jersey spent 3.29%
of the US total grocery
expenditures, which was
$472,357,365
The Story of Pasta
Pasta is consumed by
96% of US households
In 2003,
$1,251,817,664 was
spent on dry pasta,
down only 0.1% from
last year
Sorghum pasta not
readily available on
the market
Sorghum, the US, and the World
The US is the number one
producer and exporter of
sorghum
Sorghum is the fifth
largest cereal grain in US
and world production
In India and various
African countries,
sorghum is the staple grain
of the diet
Sold in the US to
those who need to eat
gluten-free baked
products
Available mostly in
ethnic and specialty
foods stores
Used by the Japanese
food industry to
market snacks
Market for Sorghum Products
Grain sorghum kernels can be extruded, steamflaked, popped, or puffed to produce snacks,
granola cereals, granola bars, baked products, dry
snack cakes and other products
Several extruded salty snacks and milled products
are sold by Japanese food companies. They are
marketing flour, meal, grits and decorticated
sorghum sold as a rice-like product
Whole sorghum kernels can be popped like
popcorn
Traditional Uses of Sorghum
Food
Product type
Form of grain used
Consumers
No.
Percentage
Sorghum
Roti
Unleavened flat bread
Flour
1 132
67
Sangati
Stiff porridge
Mixture of coarse particles and
flour
811
48
Annam
Rice-like
Dehulled grain
586
35
Kudumulu
Steamed
Flour
295
18
Dosa
Pancake
Flour
213
13
Ambali
Thin porridge
Flour
167
10
Boorelu
Deep fried
Flour
164
10
Pelapindi
Popped whole grain and flour
Mixture of coarse particles and
flour
94
6
Karappoosa
Deep fried
Flour
42
3
Thapala chakkalu
Shallow fried
Flour
24
1
a Of surveyed consumers of each grain, percentage who consume the specified preparation. For example, 67 percent of sorghum
consumers reported that they consume sorghum prepared as roti.
Source: Pushpumma and Chittemma Rao, 1981. (http://www.fao.org/DOCREP/T0818e/T0818E0g.htm)
Fifty50 Foods, NJ Farmers and Sorghum Pasta
Grain sorghum produces
bland flour that takes on
other flavors very well
Customers want products
that deliver convenience,
taste, texture, color and
shelf-stability at an
economical cost
Upscale sorghum and
millet products that meet
these requirements are
usually not available in
urban areas
Best strategy is to produce
high-value products priced
slightly lower than
imported products
Marketing of new grains
calls for imagination
Market for pasta is large,
and diabetic market is
large as well
Definitely a niche for the
product
Harvesting and storage
Use of combine harvesters
Stored in silos with cool temperatures of
about 60 F
Shelf life of the grain is 6-8 months.
Legalities
Farmers-NJ farmers have to have a
chemical license for spraying insecticides
on the crops.
Abide by USDA rules and regulations (US
code title 7 chapter 3 sec 71-87K elaborates
licensing procedures, criminal penalties,
registration requirements, records, standards
and procedures).
Fifty/50 is required to have both county and
public health licenses as a food distributor.
Has to have a Federal Tax Identification
Number for taxation purposes.
Finances
Basic Capital
Milling equipment
Transportation (farmer
to co-packer)
Packaging
Distribution
100,000
38,000
20,000
30,000
30,000
Individual pasta boxes weighing about 1
pound will cost about $2.49.
The pasta will be processed into different
kinds to attract customers.
The End
Questions?