http://oar.icrisat.org/id/eprint/3042 2011-11-02T06:00:24Z info:eu-repo/semantics/descriptiveMetadata http://oar.icrisat.org/3042/ Factors Affecting the Color and Appearance of Sorghum Starch Subramanian, V Hoseney, R C Bramel-Cox, P J Sorghum Seven cultivars of grain sorghum with various seed colors were studied for the presence of light-absorbing substances in the grain and starch. A corn sample was used for comparison. Starch was isolated from both sorghum and corn. Corn starch was bright in appearance and had a yellowish tinge. Sorghum starch from the cultivars Dorado, UANL-1-V-187, and Blanco 88 was also bright in appearance and white; the seed color was pale yellow. Although Sorghum cultivar Dekalb 42Y had a pale yellow seed color, it yielded a dull-appearing starch. Kansas local, Bajio, and Tamaulipas cultivars had reddish-brown seed color and also yielded dull-appearing starch that had a reddish tint. It appears that the presence of certain alcohol-soluble components contributes to the dullness of some sorghum starches, because extraction of dull starch with methanol resulted in a brighter starch. Dehulling of the grain before starch isolation improved the appearance of starch. A simple alkali test on the grain was effective in predicting the dullness of starch. American Association of Cereal Chemists 1994 Article PeerReviewed application/pdf en http://oar.icrisat.org/3042/1/JA_1208.pdf Subramanian, V and Hoseney, R C and Bramel-Cox, P J (1994) Factors Affecting the Color and Appearance of Sorghum Starch. Cereal Chemistry, 71 (3). pp. 275-278. ISSN 0009-0352 http://www.aaccnet.org/cerealchemistry/abstracts/1994/cc1994a55.asp info:eu-repo/semantics/objectFile info:eu-repo/semantics/humanStartPage