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- Singh, Narpinder, et al. Show all 3 Authors
- International journal of food properties 2012 v.15 no.2 pp. 312-325
- Sorghum (Poaceae); acetylation; amylose; enthalpy; functional properties; gelatinization; gelatinization temperature; gels; hardness; modified starch; solubility; starch granules; surface roughness; swelling (materials); viscosity
- ... Sorghum starch was modified using acetic anhydride at various levels (1.25–6.25 g/100 g of starch) and evaluated for its structure and functional properties. The acetylated starches showed degree of substitution and acetyl content between 0.05 to 0.081 and 1.31 to 2.1%, respectively. Acetylation led to surface roughness, formation of cavities and fusion of few starch granules, and a slight change ...