Título:	Sorghum Starch As Food Ingredient: Pasting and Thermal Properties.
Autoria:	SANTOS, T. B. F. NETO, R. S. COLLANTES, N. F. HIDALGO CHÁVEZ, D. W. CARVALHO, C. W. P. de QUEIROZ, V. A. V.
Afiliação:	Thaís B. Santos, UFRRJ; Raimundo S. F. NETO, UFRRJ; Nathalia F. Collantes, UFRRJ; Davy W. H. CHÁVEZ, UFRRJ; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS.
Ano de publicação:	2020
Referência:	In: CONGRESSO ON-LINE BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO, 2020, virtual. Anais... Saudabilidade na Indústria de Cereais e Panificação. Sete Lagoas: Universidade Federal de São João del-Rei, 2020. 4 p.
Conteúdo:	Sorghum is a cereal that can be an alternative source of starch, of interesting properties following the demand for non-chemically modified starches, which is current market trend. Therefore, this study evaluated the pasting and thermal properties of sorghum starches extracted from three cultivars:BRS305, BRS308 and CMSXS180that were compared tocommercial maize starch.Sorghum starches showed higher peak viscosityand lower enthalpy of gelatinization than maize. The most interestingproperty presented by sorghum starch was the high retrogradation viscosity which is responsible for gels of outstanding viscosity during cooling, which would be interesting to preparation of high viscosity gels.
NAL Thesaurus:	Food technology Gelling agents Retrogradation
Palavras-chave:	Apparent viscosity
ISBN:	978-65-88243-73-2
Digital Object Identifier:	0.29327/cbcp2020.278634
Notas:	CBCP. 5 a 9 out.
Tipo do material:	Artigo em anais e proceedings
Acesso:	openAccess
Aparece nas coleções:	Artigo em anais de congresso (CTAA)