Impact of the Soak and the Malt on the Physicochemical Properties of the Sorghum Starches

Impact of the Soak and the Malt on the Physicochemical Properties of the Sorghum Starches

Starches were isolated from soaked and malted sorghum and studied to understand their physicochemical and functional properties. The swelling power (SP) and the water solubility index (WSI) of both starches were nearly similar at temperatures below 50 °C, but at more than 50 °C, the starch isolated...

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Bibliographic Details
Main Authors: Huiming Zhou, Kexue Zhu, Qin Li, Irakoze Pierre Claver, Haihua Zhang
Format: Article
Language:English
Published: MDPI AG 2010-08-01
Series:International Journal of Molecular Sciences
Subjects:
sorghum
malt
soak
starch
X-ray diffractograms
RVA
DSC
crystallinity
Online Access:http://www.mdpi.com/1422-0067/11/8/3002/

Internet

http://www.mdpi.com/1422-0067/11/8/3002/

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