Sorghum Starch As Food Ingredient: Pasting and Thermal Properties.
Sorghum Starch As Food Ingredient: Pasting and Thermal Properties.
Author(s): SANTOS, T. B.; F. NETO, R. S.; COLLANTES, N. F.; HIDALGO CHÁVEZ, D. W.; CARVALHO, C. W. P. de; QUEIROZ, V. A. V.
Summary: Sorghum is a cereal that can be an alternative source of starch, of interesting properties following the demand for non-chemically modified starches, which is current market trend. Therefore, this study evaluated the pasting and thermal properties of sorghum starches extracted from three cultivars:BRS305, BRS308 and CMSXS180that were compared tocommercial maize starch.Sorghum starches showed higher peak viscosityand lower enthalpy of gelatinization than maize. The most interestingproperty presented by sorghum starch was the high retrogradation viscosity which is responsible for gels of outstanding viscosity during cooling, which would be interesting to preparation of high viscosity gels.
Publication year: 2020
Types of publication: Paper in annals and proceedings
Unit: Embrapa Food Technology
Keywords: Apparent viscosity, Food technology, Gelling agents, Retrogradation
Observation
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