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

Trust Beta, Harold Corke*, John R.N. Taylor

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

14 Scopus citations

Abstract

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.

Original languageEnglish
Pages (from-to)467-470
Number of pages4
JournalStarch/Staerke
Volume52
Issue number12
DOIs
StatePublished - Dec 2000
Externally publishedYes

Keywords

  • Sorghum flour
  • Sorghum starch
  • Traditional beer

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