ArticleInternational journal of molecular sciences2010
Impact of the soak and the malt on the physicochemical properties of the sorghum starches.
Article in International journal of molecular sciences, 2010. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed.
- Transition from fermentation to precision fermentation: Role in sustainable food system.Biotechnology reports (Amsterdam, Netherlands) · 2026Review
- Effect of triple-frequency sono-germination and soaking treatments on techno-functional characteristics of barley.Ultrasonics sonochemistry · 2025Article
- Effect of malting on physicochemical, antioxidant, and microstructural properties of finger millet (Food science & nutrition · 2024Article
- Sorghum Flour and Sorghum Flour Enriched Bread: Characterizations, Challenges, and Potential Improvements.Foods (Basel, Switzerland) · 2023Review
- Combined ultrasound and germination treatment on the fine structure of highland barley starch.Ultrasonics sonochemistry · 2023Article
- A microbotanical and microwear perspective to plant processing activities and foodways at Neolithic Çatalhöyük.PloS one · 2021Article
- Article
- Comparison of pasting properties measured from the whole grain flour and extracted starch in barley (Hordeum vulgare L.).PloS one · 2019Article
- Influence of steeping duration, drying temperature, and duration on the chemical composition of sorghum starch.Food science & nutrition · 2018Article
- Malting and fermentation effects on antinutritional components and functional characteristics of sorghum flour.Food science & nutrition · 2018Article
- Changes in nutritional and physico-chemical properties of pearl millet (Journal of food science and technology · 2017Article
- Physicochemical properties of sorghum flour are selectively modified by combined germination-fermentation.Journal of food science and technology · 2017Article
- Development and standardization of sorghum pasta using extrusion technology.Journal of food science and technology · 2015Article
- Exploiting Nutritional Value of Staple Foods in the World's Semi-Arid Areas: Risks, Benefits, Challenges and Opportunities of Sorghum.Healthcare (Basel, Switzerland) · 2015Review
- Some physicochemical properties of flour from germinated sorghum grain.Journal of food science and technology · 2013Article
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5 authors.
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Abstract
Starches were isolated from soaked and malted sorghum and studied to understand their physicochemical and functional properties. The swelling power (SP) and the water solubility index (WSI) of both starches were nearly similar at temperatures below 50 °C, but at more than 50 °C, the starch isolated from malted sorghum showed lower SP and high WSI than those isolated from raw and soaked sorghum. The pasting properties of starches determined by rapid visco-analyzer (RVA) showed that malted sorghum starch had a lower viscosity peak value (86 BU/RVU) than raw sorghum starch (454 BU/RVU). For both sorghum, X-ray diffractograms exhibited an A-type diffraction pattern, typical of cereal starches and the relative degrees of crystallinity ranged from 9.62 to 15.50%. Differential scanning calorimetry (DSC) revealed that raw sorghum starch showed an endotherm with a peak temperature (Tp) at 78.06 °C and gelatinization enthalpies of 2.83 J/g whereas five-day malted sorghum starch had a Tp at 47.22 °C and gelatinization enthalpies of 2.06 J/g. Storage modulus (G') and loss modulus (G″) of all starch suspensions increased steeply to a maximum at 70 °C and then decreased with continuous heating. The structural analysis of malted sorghum starch showed porosity on the granule's surface susceptible to the amylolysis. The results showed that physicochemical and functional properties of sorghum starches are influenced by soaking and malting methods.
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