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dc.contributor.author Young, R
dc.contributor.author Gomez, MH
dc.contributor.author McDonough, CM
dc.contributor.author Waniska, RD
dc.contributor.author Rooney, LW
dc.date.accessioned 2007-06-29T07:54:56Z
dc.date.available 2007-06-29T07:54:56Z
dc.date.issued 1993-03
dc.identifier.citation Young, R, et al. 1993. Changes in sorghum starch during parboiling. Cereal Chemistry, vol. 70(2), pp 179-183 en
dc.identifier.issn 0009-0352
dc.identifier.uri http://hdl.handle.net/10204/754
dc.description Copyright: 1993 American Association of Cereal Chemists en
dc.description.abstract Sorghum grains varying in grain hardness or endosperm texture (soft and intermediate) and starch composition (nonwaxy and waxy) were parboiled. Whole grain (one volume) and water (three volumes) were boiled, soaked for 12 hr, and brought to boil again (boil-soak-boil process) or, alternatively, soaked overnight and boiled for 10 min (soak-boil process). The grain was dried at room temperature and decorticated. Parboiled kernels were darker, denser, smaller, and harder than non-parboiled kernels. Parboiling decreased starch crystallinity and starch dispersion in hot water. Parboiled grain with soft endosperm texture contained less dispersible and soluble starch than parboiled grain with intermediate endosperm texture. The physical characteristics of the waxy cultivar were changed after parboiling; however, starch solubility and crystallinity decreased only slightly. Pasting properties of waxy sorghum were not changed as dramatically by parboiling as were those of nonwaxy cultivars. Apparently, the absence of amylose in waxy starch substantially decreased retrogradation of starch polymers. en
dc.language.iso en en
dc.publisher American Association Cereal Chemists en
dc.subject Sorghum grains en
dc.subject Starch composition en
dc.subject Parboiled kernels en
dc.title Changes in sorghum starch during parboiling en
dc.type Article en


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