July
2001
Volume
78
Number
4
Pages
417
—
420
Authors
Trust
Beta
1
and
Harold
Corke
2
Affiliations
Department of Food Science and Human Nutrition, Iowa State University, 2312 Food Sciences Building, Ames, IA 50011.
Corresponding author. Department of Botany, University of Hong Kong, Pokfulam Road, Hong Kong. Fax: +852 2858 3477. E-mail: hcorke@yahoo.com
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RelatedArticle
Accepted April 10, 2001.
Abstract
ABSTRACT
Starch was extracted from 10 sorghum genotypes and physicochemical properties (amylose content and pasting, textural, and thermal properties) were evaluated. The amylose content was 24–30%. DC-75 starch had the highest peak viscosity (380 Rapid Visco Analyser units). Gelatinization peak temperature occurred over a narrow range (67–69°C). Genotypes Kasvikisire and SV2 produced white starches. Starches from other genotypes were different shades of pink. The starch noodles prepared were, accordingly, either white or pink. Cooking enhanced the pink coloration of noodles. Cooking loss, noodle rehydration, and elasticity were evaluated. Cooking loss was low (mean 2.4%). Noodle elasticity was highly correlated with starch pasting properties of hot paste viscosity (HPV) (r = 0.81, P < 0.01) and cold paste viscosity (CPV) (r = 0.75, P < 0.01). Noodle rehydration was significantly correlated to the initial swelling temperature of starch (Ti) (r = -0.91, P < 0.001) and gelatinization peak temperature (Tp) (r = 0.69, P < 0.05). The findings suggest a potential area of food application for sorghum genotypes of different grain colors. Evaluation of starch properties could be a good starting point for selecting sorghum genotypes with superior noodle-making properties.
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© 2001 American Association of Cereal Chemists, Inc.