Some Sorghum Milling Techniques versus Flour Quality
نویسندگان
چکیده
منابع مشابه
Sorghum Flour Characterization and Evaluation in Gluten-free Flour Tortilla
Four sorghum hybrids (Fontanelle-625 [F-625]), Fontanelle-1000 [F-1,000], ATx631xRTx2907 [NE#20] and 5,040C) were characterized and evaluated for kernel characteristics, proximate analysis, flour characterization (particle size distributions, starch damage, amylose content and starch pasting properties) and end product in gluten-free tortilla. A commercial sorghum flour (TVM) was used as a cont...
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This work aims to evaluate starch digestion in whole sorghum grains. Nine sorghum cultivars were sampled from the Sahara of Algeria. The structural characteristics of sorghum grains were measured. Total starch (TS) varied between 67.67% and 74.82%, digestible starch (DS) between 64.34% and 69.70%, and resistant starch (RS) ranged from 2.55% to 7.98%. The kinetic of starch digestion displayed fi...
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ژورنال
عنوان ژورنال: Egyptian Academic Journal of Biological Sciences. C, Physiology and Molecular Biology
سال: 2014
ISSN: 2090-083X
DOI: 10.21608/eajbsc.2014.16038