01606nam a2200265 a 450000100080000000500110000800800410001910000180006024500940007826002120017250000220038452007070040665000200111365000130113365000100114665000100115665000160116665300230118265300200120570000190122570000210124470000270126570000260129270000220131821266992020-11-17       2020    bl uuuu     u01u1 u    #d1 aSANTOS, T. B.  aSorghum starch as food ingredientbpasting and thermal properties.h[electronic resource]  aIn: CONGRESSO ON-LINE BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO, 2020. Saudabilidade na indústria de cereais e panificação: [anais]. Sete Lagoas: Universidade Federal de São João del-Reic2020  aCBCP.  5 a 9 out.  aSorghum is a cereal that can be an alternative source of starch, of interesting properties following the demand for non-chemically modified starches, which is current market trend. Therefore, this study evaluated the pasting and thermal properties of sorghum starches extracted from three cultivars: BRS305, BRS308 and CMSXS180 that were compared to commercial maize starch. Sorghum starches showed higher peak viscosity and lower enthalpy of gelatinization than maize. The most interesting property presented by sorghum starch was the high retrogradation viscosity which is responsible for gels of outstanding viscosity during cooling, which would be interesting to preparation of high viscosity gels.  aFood technology  aAlimento  aAmido  aSorgo  aViscosidade  aAgente gelificante  aRetrogradação1 aF. NETO, R. S.1 aCOLLANTES, N. F.1 aHIDALGO CHÁVEZ, D. W.1 aCARVALHO, C. W. P. de1 aQUEIROZ, V. A. V.