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- Singh, Narpinder, et al. Show all 3 Authors
- Food chemistry 2010 v.119 no.1 pp. 95-100
- retrogradation; cultivars; starch granules; gelling properties; texture; amylose; grain sorghum; principal component analysis; physicochemical properties; food composition; Sorghum bicolor; pasting properties; shape; thermal properties; India
- ... Starches from 15 Indian sorghum cultivars were separated and evaluated for physicochemical, morphological, thermal, retrogradation, pasting and textural properties. The morphological characterisation revealed the presence of irregular-polyhedral as well as spherical shaped granules. A wide variation in amylose content ranging from 11.2% to 28.5% was observed. Thermal, retrogradation, pasting and t ...