Relations Between Amylose Content and Physicochemical Properties of Starches from White and Red Sorghum Varieties
Francisco Martín Flores‐Garcia,
Marcela Gaytán‐Martínez,
Amira Daniela Calvo‐Lopez
et al.
Abstract:This research aims to determine the relationship between amylose content and physicochemical properties in white and red sorghum starches. Five varieties of red sorghum and four varieties of white sorghum were evaluated. The chemical properties, the amylose content, the resistant starch content, scanning electron microscopy, the absorption and solubility index in water, the viscosity profile, the thermal properties, and the correlation between the amylose content were determined. Sorghum starches had an amylos… Show more
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