期刊名称：American Journal of Food Science and Technology
印刷版ISSN：2333-4827
电子版ISSN：2333-4835
出版年度：2017
卷号：5
期号：4
页码：125-134
DOI：10.12691/ajfst-5-4-2
出版社：Science and Education Publishing
摘要：Five types of starches isolated from cereal cultivars (gray millet, white creamy millet, wheat, rice and corn) were used in a comparative study with respect to their physico-chemical and morphological properties. Physico-chemical properties, such as chemical composition, water and oil absorption capacity, swelling power, solubility and syneresis attributes showed significant differences among the resulted starches. Amylose content of starches isolated from gray millet, white creamy millet, wheat, rice and corn was 21.35, 21.70, 19.32, 22.77 and 24.77%, respectively. White creamy millet possessed the highest swelling power 15.96 g.g-1 at 90°C. The granule size varied from 3.6 to 13.1 and 2.8 to 12.3 µm for gray and white creamy millet, respectively. Rice starch had the smallest granules size, it ranged from 1.5 to 8.9µm. Granule sizes of wheat and corn varied from 6.9 to 34.8 and 2.4 to 9.8 µm, respectively. Rice starch showed a slower increase (76.79- 79.0%) in syneresis up to five day of storage at 4°C, followed by white creamy millet starch paste (77.7-82.0%). In addition, wheat starch paste showed a sharper increase (68.07-75%). While peak, break down, final and set back viscosity were in ranges of 2920-5190, 608-2964, 3781-4421 and 1469-2414 RVU, respectively.
