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 language | English |
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Pages (from-to) | 467-470 |
Number of pages | 4 |
Journal | Starch/Staerke |
Volume | 52 |
Issue number | 12 |
DOIs | |
State | Published - Dec 2000 |
Externally published | Yes |
Keywords
- Sorghum flour
- Sorghum starch
- Traditional beer