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PASTE PROPERTIES OF SORGHUM FLOUR AND STARCHES
Author(s) -
AKINGBALA J.O.,
ROONEY LLOYD W.
Publication year - 1987
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1987.tb00032.x
Subject(s) - amylose , food science , sorghum , starch , chemistry , swelling , viscosity , starch gelatinization , particle size , materials science , agronomy , composite material , biology
The paste properties of sorghum starch and flour were measured. Mean swelling power and solubility of starch showed significant varietal differences that were highly correlated with the amylose content of the varieties. There was a significant difference in means of the apparent gelatinization temperatures of starch from sorghums grown in different years. The mean apparent gelatinization temperature of sorghum flours was 10°C greater than observed for sorghum starch and was dependent on the particle size of the flour. Apparent peak pasting viscosity of waxy starch was greater than that of the nonwaxy. However the apparent peak pasting viscosity of the nonwaxy flour was greater than that of the waxy. Apparent viscosities were greater for pastes from smaller than larger flour particles in both acid and alkali pHs.