Young, RGomez, MHMcDonough, CMWaniska, RDRooney, LW2007-06-292007-06-291993-03Young, R, et al. 1993. Changes in sorghum starch during parboiling. Cereal Chemistry, vol. 70(2), pp 179-1830009-0352http://hdl.handle.net/10204/754Copyright: 1993 American Association of Cereal ChemistsSorghum 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.enSorghum grainsStarch compositionParboiled kernelsArticleYoung, R., Gomez, M., McDonough, C., Waniska, R., & Rooney, L. (1993). Changes in sorghum starch during parboiling. http://hdl.handle.net/10204/754Young, R, MH Gomez, CM McDonough, RD Waniska, and LW Rooney "Changes in sorghum starch during parboiling." (1993) http://hdl.handle.net/10204/754Young R, Gomez M, McDonough C, Waniska R, Rooney L. Changes in sorghum starch during parboiling. 1993; http://hdl.handle.net/10204/754.TY - Article AU - Young, R AU - Gomez, MH AU - McDonough, CM AU - Waniska, RD AU - Rooney, LW AB - 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. DA - 1993-03 DB - ResearchSpace DP - CSIR KW - Sorghum grains KW - Starch composition KW - Parboiled kernels LK - https://researchspace.csir.co.za PY - 1993 SM - 0009-0352 T1 - Changes in sorghum starch during parboiling TI - Changes in sorghum starch during parboiling UR - http://hdl.handle.net/10204/754 ER -