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Article: Starch Properties of Barnard Red, a South African Red Sorghum Variety of Significance in Traditional African Brewing

TitleStarch Properties of Barnard Red, a South African Red Sorghum Variety of Significance in Traditional African Brewing
Authors
Beta, TCorke, HTaylor, JRN
KeywordsSorghum Flour
Sorghum Starch
Traditional Beer
Issue Date2000
Citation
Starch/Staerke, 2000, v. 52 n. 12, p. 467-470 How to Cite?
AbstractStarch 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 Identifierhttp://hdl.handle.net/10722/178387
ISSN
0038-9056
2023 Impact Factor: 2.6
2023 SCImago Journal Rankings: 0.505
ISI Accession Number ID
WOS:000166237000004
References
References in Scopus

 

DC FieldValueLanguage
dc.contributor.authorBeta, Ten_US
dc.contributor.authorCorke, Hen_US
dc.contributor.authorTaylor, JRNen_US
dc.date.accessioned2012-12-19T09:47:24Z-
dc.date.available2012-12-19T09:47:24Z-
dc.date.issued2000en_US
dc.identifier.citationStarch/Staerke, 2000, v. 52 n. 12, p. 467-470en_US
dc.identifier.issn0038-9056en_US
dc.identifier.urihttp://hdl.handle.net/10722/178387-
dc.description.abstractStarch 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.languageengen_US
dc.relation.ispartofStarch/Staerkeen_US
dc.subjectSorghum Flouren_US
dc.subjectSorghum Starchen_US
dc.subjectTraditional Beeren_US
dc.titleStarch Properties of Barnard Red, a South African Red Sorghum Variety of Significance in Traditional African Brewingen_US
dc.typeArticleen_US
dc.identifier.emailCorke, H: harold@hku.hken_US
dc.identifier.authorityCorke, H=rp00688en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.scopuseid_2-s2.0-0005657820en_US
dc.identifier.hkuros63523-
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0005657820&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume52en_US
dc.identifier.issue12en_US
dc.identifier.spage467en_US
dc.identifier.epage470en_US
dc.identifier.isiWOS:000166237000004-
dc.publisher.placeGermanyen_US
dc.identifier.scopusauthoridBeta, T=6603223650en_US
dc.identifier.scopusauthoridCorke, H=7007102942en_US
dc.identifier.scopusauthoridTaylor, JRN=7405403431en_US
dc.identifier.issnl0038-9056-

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