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Article: Starch Properties of Barnard Red, a South African Red Sorghum Variety of Significance in Traditional African Brewing
Title | Starch Properties of Barnard Red, a South African Red Sorghum Variety of Significance in Traditional African Brewing |
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Authors | |
Keywords | Sorghum Flour Sorghum Starch Traditional Beer |
Issue Date | 2000 |
Citation | Starch/Staerke, 2000, v. 52 n. 12, p. 467-470 How to Cite? |
Abstract | Starch was isolated from Barnard Red (a South African sorghum variety) and a Chinese sorghum sample. Starch and flour properties (gelatinization, pasting, and gel texture) were compared with those of a standard corn starch. Significant findings were: 1. Barnard Red starch had lower gelatinization temperature than either Chinese sorghum or corn starch; 2. starch gels of corn and Barnard Red were of similar hardness; 3. Barnard Red starch pastes had very high viscosity compared to corn and Chinese sorghum; 4. Barnard Red starch shear-thinned more than its flour paste in the absence of amylase activity. |
Persistent Identifier | http://hdl.handle.net/10722/178387 |
ISSN | 2023 Impact Factor: 2.6 2023 SCImago Journal Rankings: 0.505 |
ISI Accession Number ID | |
References |
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Beta, T | en_US |
dc.contributor.author | Corke, H | en_US |
dc.contributor.author | Taylor, JRN | en_US |
dc.date.accessioned | 2012-12-19T09:47:24Z | - |
dc.date.available | 2012-12-19T09:47:24Z | - |
dc.date.issued | 2000 | en_US |
dc.identifier.citation | Starch/Staerke, 2000, v. 52 n. 12, p. 467-470 | en_US |
dc.identifier.issn | 0038-9056 | en_US |
dc.identifier.uri | http://hdl.handle.net/10722/178387 | - |
dc.description.abstract | Starch was isolated from Barnard Red (a South African sorghum variety) and a Chinese sorghum sample. Starch and flour properties (gelatinization, pasting, and gel texture) were compared with those of a standard corn starch. Significant findings were: 1. Barnard Red starch had lower gelatinization temperature than either Chinese sorghum or corn starch; 2. starch gels of corn and Barnard Red were of similar hardness; 3. Barnard Red starch pastes had very high viscosity compared to corn and Chinese sorghum; 4. Barnard Red starch shear-thinned more than its flour paste in the absence of amylase activity. | en_US |
dc.language | eng | en_US |
dc.relation.ispartof | Starch/Staerke | en_US |
dc.subject | Sorghum Flour | en_US |
dc.subject | Sorghum Starch | en_US |
dc.subject | Traditional Beer | en_US |
dc.title | Starch Properties of Barnard Red, a South African Red Sorghum Variety of Significance in Traditional African Brewing | en_US |
dc.type | Article | en_US |
dc.identifier.email | Corke, H: harold@hku.hk | en_US |
dc.identifier.authority | Corke, H=rp00688 | en_US |
dc.description.nature | link_to_subscribed_fulltext | en_US |
dc.identifier.scopus | eid_2-s2.0-0005657820 | en_US |
dc.identifier.hkuros | 63523 | - |
dc.relation.references | http://www.scopus.com/mlt/select.url?eid=2-s2.0-0005657820&selection=ref&src=s&origin=recordpage | en_US |
dc.identifier.volume | 52 | en_US |
dc.identifier.issue | 12 | en_US |
dc.identifier.spage | 467 | en_US |
dc.identifier.epage | 470 | en_US |
dc.identifier.isi | WOS:000166237000004 | - |
dc.publisher.place | Germany | en_US |
dc.identifier.scopusauthorid | Beta, T=6603223650 | en_US |
dc.identifier.scopusauthorid | Corke, H=7007102942 | en_US |
dc.identifier.scopusauthorid | Taylor, JRN=7405403431 | en_US |
dc.identifier.issnl | 0038-9056 | - |