EVALUATION OF CHEMICAL, MORPHOLOGICAL, STRUCTURAL AND THERMAL PROPERTIES OF WHITE SORGHUM STARCH

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EHTIATI A.; SHAHIDI F.; KOOCHEKI A.; RAZAVI S.M.A.; MAJZOOBI M.

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ISSN: 2588-4824

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Journal: Iranian Food Science and Technology Research Journal Year:2017 | Volume:13 | Issue:2 (42) Page(s): 393-404

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Title

EVALUATION OF CHEMICAL, MORPHOLOGICAL, STRUCTURAL AND THERMAL PROPERTIES OF WHITE SORGHUM STARCH

Author(s)

Keywords

DSCQ2

FTIRQ1

SEMQ1

SORGHUMQ1

STARCHQ2

XRDQ2

Abstract

Introduction: SORGHUM (Sorghum bicolor) is a tropical plant and has the fifth ranking of world cereals production. One of the important aspects of SORGHUM is drought tolerance and little input need during growth which has made that suitable for cultivation in SEMiarid regions. Due to the presence of tannin compounds in internal part of SORGHUM grains and low digestion of cooked protein, SORGHUM flour consumption is limited. SORGHUM grain contains more than 70% STARCH which is an important tasteless ingredient in food formulas, as the main source of energy and thickening and gelling agent. …

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APA: Copy

EHTIATI, A., SHAHIDI, F., KOOCHEKI, A., RAZAVI, S.M.A., & MAJZOOBI, M.. (2017). EVALUATION OF CHEMICAL, MORPHOLOGICAL, STRUCTURAL AND THERMAL PROPERTIES OF WHITE SORGHUM STARCH. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 13(2 (42)), 393-404. SID. https://sid.ir/paper/143568/en

Vancouver: Copy

EHTIATI A., SHAHIDI F., KOOCHEKI A., RAZAVI S.M.A., MAJZOOBI M.. EVALUATION OF CHEMICAL, MORPHOLOGICAL, STRUCTURAL AND THERMAL PROPERTIES OF WHITE SORGHUM STARCH. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2017;13(2 (42)):393-404. Available from: https://sid.ir/paper/143568/en

IEEE: Copy

A. EHTIATI, F. SHAHIDI, A. KOOCHEKI, S.M.A. RAZAVI, and M. MAJZOOBI, “EVALUATION OF CHEMICAL, MORPHOLOGICAL, STRUCTURAL AND THERMAL PROPERTIES OF WHITE SORGHUM STARCH,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 13, no. 2 (42), pp. 393–404, 2017, [Online]. Available: https://sid.ir/paper/143568/en

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