Abstract
SUMMARYSeventeen varieties and hybrids of grain sorghum were analyzed for content of total starch, amylose, amylopectin, starch density, and starch granule diameter. Correlations among these attributes and organoleptic quality were made. Starches of regular‐starch type varieties had higher densities than waxy starch varieties. Starch density was related directly to amylose content and inversely to total starch and amylopectin content. Amylose content was directly related to total starch content, starch density, and inversely related to amylopectin content. The varieties with high amylopectin content were preferred for sorghum bread. Organoleptic quality was directly related to amylopectin content and inversely related to total starch and amylose content.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
