Abstract
In this study, we evaluated the functionality of starches extracted from dual‐purpose sorghum lines (KDFGS1, KDFGS6, KDFGS9, and KDFGS20). There were no significant differences in swelling factor, solubility, or paste clarity among the lines. Sorghum starches exhibited similar pasting patterns with differences in peak viscosity, breakdown, and setback. Starch pastes had similar consistency and had shear‐thinning behavior. Sorghum starches showed good gel setting ability, while hardness, cohesiveness, and springiness were not statistically different among the lines. Starch from KDFGS20 had lower retrogradation rate and syneresis during storage at 4°C. Starch pastes were highly susceptible to successive freeze‐thaw cycles. Approximately 80% water was separated after five freeze‐thaw cycles. Our findings revealed that sorghum starches from dual‐purpose lines had acceptable water binding, viscosifying, and gelling properties, making them suitable for food applications that do not require starches with high freezing stability.
Published Version
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