Starch characteristics of selected grain sorghums as related to human foods

Miller, O.H. and Burns, E.E. (1970) Starch characteristics of selected grain sorghums as related to human foods. Journal of Food Science, 35 (5). pp. 666-668.

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Seventeen varieties and hybrids of grain sorghum were analyzed for content of total starch, amylose, amylopectin, starch density, and starch granule diameter. Correlations among these attributes and organoleptic quality were made. Starches of regular-starch type varieties had higher densities than waxy starch varieties. Starch density was related directly to amylose content and inversely to total starch and amylopectin content. Amylose content was directly related to total starch content, starch density, and inversely related to amylopectin content. The varieties with high amylopectin content were preferred for sorghum bread. Organoleptic quality was directly related to amylopectin content and inversely related to total starch and amylose content

Item Type: Article
Author Affiliation: Advance Laboratory, Soil and Crop Sciences Department, Texas A&M University, College Station, Texas 77843
Subjects: Postharvest Management > Food Technology
Divisions: Sorghum
Depositing User: Ms K Syamalamba
Date Deposited: 22 Aug 2012 08:23
Last Modified: 22 Aug 2012 08:25
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