Physiochemical and Rheological Characterization of Sorghum Starch

Starch was isolated from the seeds of 3 sorghum cultivars and compared with commercial wheat starch. The amylose content of sorghum starches was in the range of 22.0–27.8%. Sorghum starches had less total lipids than wheat starch (1.66%) but there was no difference between sorghum Milo and Sorghum “100”. The water binding capacity of sorghum Dabar did not differ from that of wheat (100%) whereas differences in swelling power were observed, over a range of temperatures, between wheat and sorghum starches except for Sorghum “100” at 70°C. Sorghum starches showed single-step viscoamylographic curves with pronounced pasting peaks, good pasting stability and good set-back on cooling.