Physical Properties of Starches Isolated from Yellow Corn, Sorghum, Sordan and Pearl Millet
1987; Wiley; Volume: 39; Issue: 1 Linguagem: Inglês
10.1002/star.19870390104
ISSN2192-4236
AutoresM. A. Abd Allah, R.M. Mahmoud, M. H. El‐Kalyoubi, A. A. Abou Arab,
Tópico(s)Polysaccharides Composition and Applications
ResumoAbstract Water‐binding capacity, swelling power and solubility, amylograph viscosity, relative, specific, reduced and intrinsic viscosities of starches isolated from yellow corn, sorghum (Giza 3 and 114), Sordan 79 and pearl millet were investigated. Yellow corn and pearl millet starches were characterized by their higher water binding capacities. Pearl millet starch showed higher initial transition temperatures (about 91°C) to be gelatinized than the other starch which gelatinized at initial transition temperature ranging from 66 to 70°C. Differences in maximum viscosities expressed as Brabender units were also ranging from 780 to 185 BU. On the other hand, slight differences in intrinsic viscosity were observed.
Referência(s)