Sorghum Starch As Food Ingredient: Pasting and Thermal Properties.

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.

Bibliographic Details

Main Authors:	SANTOS, T. B., F. NETO, R. S., COLLANTES, N. F., HIDALGO CHÁVEZ, D. W., CARVALHO, C. W. P. de, QUEIROZ, V. A. V.
Other Authors:	Thaís B. Santos, UFRRJ; Raimundo S. F. NETO, UFRRJ; Nathalia F. Collantes, UFRRJ; Davy W. H. CHÁVEZ, UFRRJ; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS.
Format:	Anais e Proceedings de eventos biblioteca
Language:	Ingles English
Published:	2020-11-09
Subjects:	Apparent viscosity., Food technology, Gelling agents, Retrogradation.,
Online Access:	http://www.alice.cnptia.embrapa.br/alice/handle/doc/1126393
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