Physiochemical and rheological characterization of sorghum starch
1992
Carcea, M. | Cubadda, R. | Acquistucci, R.
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 degrees C. Sorghum starches showed single-step vis- coamylographic curves with pronounced pasting peaks, good pasting stability and good set-back on cooling.
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