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Three small-scale laboratory steeping and wet-milling procedures for isolation of starch from sorghum grains cultivated in Sahara of Algeria

Paper ID Volume ID Publish Year Pages File Format Full-Text
19244 43053 2013 8 PDF Available
Title
Three small-scale laboratory steeping and wet-milling procedures for isolation of starch from sorghum grains cultivated in Sahara of Algeria
Abstract

Starch was isolated from white and red sorghum. The values of thousand kernel weight, test weight, starch and protein contents were respectively 33.05 ± 0.5 (g), 692.85 ± 0.65 (g/l), 65.05 ± 0.19% and 12.27 ± 0.18% for the white sorghum grains and 27.70 ± 0.13 (g), 736.55 ± 0.25 (g/l), 66.37 ± 0.31% and 12.59 ± 0.03% for the red sorghum grains.Three small-scale laboratory steeping procedures were used: steeping in NaOH solution, in SO2 solution and in SO2 solution containing lactic acid. The effect of the concentration of steeping solutions and time of steeping on starch isolate and yield were studied. The starch recovery, starch purity, moisture, amylose, protein content and particle size distribution ranged from 64.8% to 80.4%, 92.61 ± 0.54% to 99.29 ± 0.55%, 11.84% to 14.43%, 27.71 ± 0.41% to 29.88 ± 0.56%, 0.31 ± 0.01% to 0.78 ± 0.01% and 4.0 μm to 36 μm, respectively.The high grain quality traits and isolated starch properties indicated that Algerian sorghum cultivars can have many applications in nutrition and food technology.

► The major grain sorghum cultivars grown in Sahara of Algeria are white and red color. ► Some physical properties and the chemical composition of white and red sorghum grains were determined. ► Starch can be isolated from grain by a small-scale laboratory wet milling procedure. ► High percentage of starch with high purity was recovered. ► Starch isolates have some specific characteristics (granule size distribution, amylose content and granule shape).

Keywords
db, dry basis; CNaOH%, NaOH solution concentration (w/v); Hg%, sorghum grain moisture; Hs%, starch isolate moisture; mg, sorghum grain mass (g); ms, starch isolate mass (g); R%, starch recovery; TSg, total starch in sorghum grain; TSs, total starch in sta
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Three small-scale laboratory steeping and wet-milling procedures for isolation of starch from sorghum grains cultivated in Sahara of Algeria
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 91, Issue 3, July 2013, Pages 225–232
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us