Morphological, Physicochemical, and Pasting Properties of Modified White Sorghum (Sorghum bicolor) Starch

Abstract

Starch isolated from white sorghum (nWSS) was subjected to chemical modifications to prepare acid thinned (aWSS), oxidized (oWSS), and dual modified acetylated-oxidized (aoWSS) white sorghum starch. Chemical modifications resulted in roughness on the surface of sorghum starch granules. Solubility and paste clarity improved significantly due to the three modifications. Pasting temperature, peak viscosity, and time to reach peak viscosity of modified starches was significantly less than nWSS. Reassociative tendency was curtailed in modified starches as is evident by the decline in setback viscosity. At 8% starch concentration, oWSS and aoWSS completely failed to form a proper gel network.

Keywords:

• Starch
• Morphology
• Physicochemical
• Sorghum