%0 Journal Article
%@ 0009-0352
%A Subramanian, V
%A Hoseney, R C
%A Bramel-Cox, P J
%D 1994
%F icrisat:3042
%I American Association of Cereal Chemists
%J Cereal Chemistry
%N 3
%P 275-278
%T Factors Affecting the Color and Appearance of Sorghum Starch
%U http://oar.icrisat.org/3042/
%V 71
%X 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.