Shear Thinning Properties of Sorghum and Corn Starches

Subramanian, V and Hoseney, R C and Bramel-Cox, P J (1994) Shear Thinning Properties of Sorghum and Corn Starches. Cereal Chemistry, 71 (3). pp. 272-275. ISSN 0009-0352

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The paste viscosities of sorghum and corn starches were studied with a Brabender viscograph. Sorghum starches and the laboratory-prepared corn starch gave higher paste consistencies than did the two commercial corn starches. Considerable variation existed in shear thinning of starches. In general, sorghum starches shear-thinned more than corn starches, although certain sorghum starches gave low shear thinning. When the hot pastes were sheared at high speed, sorghum starches thinned more than corn starches. The gelatinization characteristics did not appear to be related to shear thinning of sorghum starches. Swelling power at 95 C was lower for corn starch than it was for sorghum starch. Solubility of both corn and sorghum starches at 95 C varied among the cultivars. The reasons for high shear thinning of certain sorghums requires further investigation.

Item Type: Article
Subjects: Mandate crops > Sorghum
Depositing User: Mr Charan Sai Ch
Date Deposited: 21 Oct 2011 03:13
Last Modified: 02 Nov 2011 06:01
Official URL:
Funders: S.A. De CV Guadalajara, Mexico
Acknowledgement: We Thank S.A. De CV Guadalajara, Mexico for the financial support for this project. We thank Adam Aboubacar for technical assistance.
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