Exploring starches from varied sorghum genotypes compared to commercial maize starch.

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dc.contributorTHAÍS BARBOSA DOS SANTOS, Universidade Federal Rural do Rio de Janeiro; RAIMUNDO DA SILVA FREIRE NETO, Universidade Federal Rural do Rio de Janeiro; NATHALIA FERREIRA COLLANTES, Universidade Federal Rural do Rio de Janeiro; DAVY WILLIAM HIDALGO CHÁVEZ, Universidade Federal Rural do Rio de Janeiro; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; CARLOS WANDERLEI PILER DE CARVALHO, CTAA.
dc.creatorSANTOS, T. B. dos
dc.creatorFREIRE NETO, R. da S.
dc.creatorCOLLANTES, N. F.
dc.creatorCHÁVEZ, D. W. H.
dc.creatorQUEIROZ, V. A. V.
dc.creatorCARVALHO, C. W. P. de
dc.date2022-12-29T12:01:20Z
dc.date2022-12-29T12:01:20Z
dc.date2022-12-29
dc.date2022
dc.date.accessioned2026-07-07T05:25:55Z
dc.descriptionSorghum has been lately attracted the attention for human consumption as a glutenfree cereal rich in bioactive compounds. Sorghum starches isolated from brown (BRS305), red (BRS308), and white (CMSXS180) genotypes were compared to commercial maize starch, based on proximate composition, particle size distribution, microstructure, X-ray diffraction, amylose and total starch content, solubility index, swelling power, pasting, and thermal properties. The carbohydrate content of sorghum starch samples ranged from 98.24 to 99.23 g/100 g (dry basis). The particle size distribution of the CMSXS180 sorghum genotype was very similar to commercial maize starch. The relative crystallinity values varied from 29.83% to 30.39%. The water solubility index and swelling power of sorghum starches were lower than those of maize starch. Sorghum genotypes paste profiles were similar, but greatly differed from maize showing the highest final viscosity (4042.0?4444.5 cP) compared to maize starch (3767.5 cP) and lower gelatinization enthalpy (?H = 9?10.5 J/g) than maize starch (11.8 J/g). The results showed some distinct properties of sorghum starches when compared to maize starch, which may contribute to provide alternative uses, particularly in food products requiring very high viscosity and retrogradation.
dc.identifierJournal of Food Process Engineering, e14251, 2022.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1150465
dc.identifierhttps://doi.org/10.1111/jfpe.14251
dc.identifier.urihttp://hdl.handle.net/123456789/490961
dc.languageeng
dc.rightsopenAccess
dc.subjectPearson's correlation
dc.subjectIsolation
dc.subjectSorgo
dc.subjectGenótipo
dc.subjectAmido
dc.subjectMilho
dc.subjectViscosidade
dc.subjectViscosity
dc.subjectPastes
dc.subjectStarch
dc.subjectSwelling (materials)
dc.titleExploring starches from varied sorghum genotypes compared to commercial maize starch.
dc.typeArtigo de periódico

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