Starch Properties of Barnard Red, a South African Red Sorghum Variety of Significance in Traditional African Brewing

TY - JOUR

T1 - Starch Properties of Barnard Red, a South African Red Sorghum Variety of Significance in Traditional African Brewing

AU - Beta, Trust

AU - Corke, Harold

AU - Taylor, John R.N.

PY - 2000/12

Y1 - 2000/12

N2 - Starch was isolated from Barnard Red (a South African sorghum variety) and a Chinese sorghum sample. Starch and flour properties (gelatinization, pasting, and gel texture) were compared with those of a standard corn starch. Significant findings were: 1. Barnard Red starch had lower gelatinization temperature than either Chinese sorghum or corn starch; 2. starch gels of corn and Barnard Red were of similar hardness; 3. Barnard Red starch pastes had very high viscosity compared to corn and Chinese sorghum; 4. Barnard Red starch shear-thinned more than its flour paste in the absence of amylase activity.

AB - Starch was isolated from Barnard Red (a South African sorghum variety) and a Chinese sorghum sample. Starch and flour properties (gelatinization, pasting, and gel texture) were compared with those of a standard corn starch. Significant findings were: 1. Barnard Red starch had lower gelatinization temperature than either Chinese sorghum or corn starch; 2. starch gels of corn and Barnard Red were of similar hardness; 3. Barnard Red starch pastes had very high viscosity compared to corn and Chinese sorghum; 4. Barnard Red starch shear-thinned more than its flour paste in the absence of amylase activity.

KW - Sorghum flour

KW - Sorghum starch

KW - Traditional beer

UR - http://www.scopus.com/inward/record.url?scp=0005657820&partnerID=8YFLogxK

U2 - 10.1002/1521-379X(200012)52:12<467::AID-STAR467>3.0.CO;2-A

DO - 10.1002/1521-379X(200012)52:12<467::AID-STAR467>3.0.CO;2-A

M3 - 文章

AN - SCOPUS:0005657820

SN - 0038-9056

VL - 52

SP - 467

EP - 470

JO - Starch/Staerke

JF - Starch/Staerke

IS - 12

ER -