Comparison of Starch Characteristics from Pigmented and Non‐Pigmented Sorghum Cultivars before and after Electron Beam Irradiation

Starch is extracted from the seeds of a pigmented (Phule Rohini) and a non‐pigmented (Phule Maldandi) Indian sorghum cultivar using same wet milling method for both cultivars. This study is focused on investigation of the effect of the pigment on starch characteristics. Isolated starches differing i...

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Bibliographic Details
Published in:Starch - Stärke 2021-03, Vol.73 (3-4), p.n/a
Main Authors: Jaiswal, Vivek, Rawat, Kauslesh Pan Singh, Gupta, Arijit Dutta, Bhadauria, Vivek, Chavan, Uttam, Kalita, Dipankar, Singh, Harinder
Format: Article
Language:English
Subjects:
Amylopectin
Amylose
Bakery products
Color
Cultivars
Digestibility
electron beam
Electron beams
Electron irradiation
Irradiation
Morphology
pasting
Seeds
Sorghum
Starch
Starches
TGA
Viscosity
Wet milling
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Summary:Starch is extracted from the seeds of a pigmented (Phule Rohini) and a non‐pigmented (Phule Maldandi) Indian sorghum cultivar using same wet milling method for both cultivars. This study is focused on investigation of the effect of the pigment on starch characteristics. Isolated starches differing in color are irradiated with an electron beam dose of 5 kGy and compared by measuring physicochemical, structural, pasting, and digestibility properties. Amylose content increases after irradiation and the increase is greater in the case of Phule Maldandi starch. The pigmented starch shows higher carboxyl content after irradiation which may be due to higher amylopectin content. Granular morphology remains constant after irradiation. Irradiation causes a decrease in swelling power and an increase in pasting viscosity of both starches. Color content of red sorghum starch is not changed significantly after irradiation. The increase in pasting viscosity and solubility of non‐pigmented starch is more drastic in nonpigmented starch than in pigmented starch after irradiation. Resistant starch decreases after irradiation which indicates opening up of granular structure or hydrolytic action of irradiation. Pigmented starch can have potential applications in custard powder and bakery products. Starch from pigmented and non‐pigmented sorghum cultivars are chosen for the study. Starch is irradiated with an electron beam of 5 kGy intensity. Granular morphology remains unchanged after electron beam irradiation. Pasting viscosities increase after irradiation. Resistant starch content decreases after irradiation
ISSN:0038-9056
1521-379X
DOI:10.1002/star.202000143