Paste properties of sorghum flour and starches

ABSTRACT 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 gelatinizat...

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Bibliographic Details
Published inJournal of food processing and preservation Vol. 11; no. 1; pp. 13 - 24
Main Authors Akingbala, J.O, Rooney, L.W
Format Journal Article
LanguageEnglish
Published Oxford, UK Blackwell Publishing Ltd 01.03.1987
Subjects
ALMIDON
AMIDON
CHEMICOPHYSICAL PROPERTIES
FARINE
FLOURS
HARINAS
PROPIEDADES FISICO-QUIMICAS
PROPRIETE PHYSICO-CHIMIQUE
SORGHUM
STARCH
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Summary:ABSTRACT 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.
Bibliography:Q04
8741690
ArticleID:JFPP13
istex:8F352B6092FD819B1C4DD4C6913F9E5A51FE41C6
ark:/67375/WNG-39PGDZQP-N
ISSN:0145-8892
1745-4549
DOI:10.1111/j.1745-4549.1987.tb00032.x