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Physiochemical and Rheological Characterization of Sorghum Starch
Author(s) -
CARCEA M.,
CUBADDA R.,
ACQUISTUCCI R.
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb14348.x
Subject(s) - sorghum , starch , amylose , agronomy , sorghum bicolor , cultivar , chemistry , food science , swelling , rheology , biology , materials science , composite material
Starch was isolated from the seeds of 3 sorghum cultivars and compared with commercial wheat starch. The amylose content of sorghum starches was in the range of 22.0–27.8%. Sorghum starches had less total lipids than wheat starch (1.66%) but there was no difference between sorghum Milo and Sorghum “100”. The water binding capacity of sorghum Dabar did not differ from that of wheat (100%) whereas differences in swelling power were observed, over a range of temperatures, between wheat and sorghum starches except for Sorghum “100” at 70°C. Sorghum starches showed single‐step viscoamylographic curves with pronounced pasting peaks, good pasting stability and good set‐back on cooling.