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KMID : 0380620200520030220
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Korean Journal of Food Science and Technology
2020 Volume.52 No. 3 p.220 ~ p.225
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Starch characteristics of foxtail millet and sorghum cultivars grown in Korea
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Kim Hyun-Joo
Woo Koan-Sik
Lee Byong-Won
Lee Jin-Young
Lee Yu-Young
Kim Min-Young
Kim Mi-Hyang
Lee Byoung-Kyu
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Abstract
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In this study, we investigated the starch characteristics of foxtail millet (FM) and sorghum (SG) cultivars grown in Korea. The amylose contents were 29.42 and 6.42% in the Daname and Samdachal FM cultivars, and 9.09 and 11.11% in the Nampungchal and Sodamchal SG cultivars, respectively. The amylopectin polymerization analysis showed that the highest degree of polymerization (DP) was in the range of DP13-24 for all samples, at approximately 60%. The resistant starch content was very low (<0.10%) among the FM and SG cultivars. The starch gelatinization analysis showed low setback values in the Samdachal and Nampungchal cultivars. The gelatinization enthalpy, calculated based on an endothermic reaction, did not differ significantly between the SG cultivars but was significantly higher in the Samdachal FM cultivars than in the Daname FM cultivars. The results of this study might be used as basic data for the development of FM and SG products.
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KEYWORD
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foxtail millet, sorghum, cultivars, starch, characteristics
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