Udachan, I.S. and Sahu, A.K. and Hend, F.M.
(2012)
Extraction and characterization of sorghum (Sorghum bicolor L. Moench) starch.
International Food Research Journal, 19 (1).
pp. 315-319.
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Abstract
Four local Indian varieties of sorghum (CSH-9, CSH-5, Dadar and Parbhani) were subjected for
proximate analysis and characterization of extracted starch. Starch from the above varieties was extracted by
steeping, wet grinding and sedimentation process. Isolated starch was then characterized for amylose and
amylopectin content, gelatinization temperature, viscosity, swelling power, solubility and water absorption
capacity (WAC). Maximum amylose content of 19% was found for CSH-9, while Dadar had minimum amylose
content of 11%.This gives an indication of utilization of low amylose or waxy starch variety like Dadar for
pie-filling and puddings and high amylose variety of CSH-9 for gelling characteristics of cooled and cooked
starches. Water absorption capacity (WAC) gave maximum value for Dadar and CSH-9, and minimum for
CSH-5.So these varieties can be used in soups and in thickeners for their water holding capacity. Maximum
viscosity was reported for Parbhani and CSH-9, and minimum for CSH-5 and Dadar. Gelatinization temperature
was varied from 64°C for CSH-9 to a maximum of 68°C for Dadar and Parbhani.
| Item Type: |
Article
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| Author Affiliation: |
Shivaji University,Department of Technology, Faculty of Food Technology, Shivaji University,
Kolhapur-416004, Maharashtra State, India
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| Subjects: |
Crop Improvement |
| Divisions: |
Sorghum |
| Depositing User: |
Library ICRISAT-InfoSAT
|
| Date Deposited: |
26 Apr 2012 06:42 |
| Last Modified: |
26 Apr 2012 06:43 |
| URI: |
http://eprints.icrisat.ac.in/id/eprint/4798 |
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