[en] The starches were isolated from white and red sorghum, predominant cultivars in the Sahara of algeria. Morphological, thermal properties and amylose content of isolated starches were examined. The determination of these proprties is relevant to the comprehension of starch and starch-based foods digestibility in order to direct them towards the specific applications in food and non food sectors.
Disciplines :
Food science
Author, co-author :
Boudries, Nadia
Nadjemi, Boukebeur; High School of Teachers Training, Algiers, Algérie
Belhaneche-Bensemra, Naima; Polytechnic School of Algiers, Algérie
Sindic, Marianne ; Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Laboratoire Qualité et sécurité des produits agro-aliment.
Language :
English
Title :
Morphological and thermal properties of starches isolated from white and pigmented sorghum landraces grown in hyper arid regions
Publication date :
2014
Journal title :
Journal of Agricultural Science and Technology
ISSN :
1680-7073
eISSN :
2345-3737
Publisher :
National Center for Scientific Research, Tehran, Iran
