PROXIMAL, THERMAL, AND STRUCTURAL CHARACTERIZATION OF STARCH EXTRACTED FROM TWO VARIETIES OF WHITE SORGHUM CULTIVATED IN MEXICO

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:32:49Z
Fecha de publicación2023-01-01
ResumenSorghum (Sorghum bicolor) is a starch source that may contain tannins in red varieties, so white grains are preferred as a better alternative. The hypothesis of this study was that white sorghum starch grown in Mexico has the necessary properties for industrial use. The objective was to evaluate the chemical, thermal and structural characteristics of starch extracted from white sorghum var. Mazatlan-16, and RB-Paloma. Protein, moisture, ash, fiber, fat, water absorption rate, and swelling capacity were evaluated. Thermal properties were determined by calorimetry and viscosity analysis; structural properties by Fourier transform infrared spectroscopy and X-ray diffraction. One-way analysis of variance and Student's t-test (p \& LE; 0.05) were performed. The starch extracted from Mazatlan-16 grain contained the highest moisture (5.47 \%), protein (0.72 \%) and crude fiber values, and no significant differences (p \& LE; 0.05) were found for ash and fat content in both starch varieties. The water absorption rate and swelling power was higher for RB-Paloma variety starch (p \& LE; 0.05). Regarding thermal properties, the maximum viscosity temperature was 80.55 and 89 \& DEG;C for RB-Paloma and Mazatlan-16 starch, respectively; the peak gelatinization temperature was higher for Mazatlan-16 (72.28 \& DEG;C) and showed differences (p \& LE; 0.05) with RB-Paloma. Structural analysis revealed that the starches of both varieties correspond to the A-type crystalline pattern, with the presence of OH, CH in stretching, H2O and CH2 groups. The starches extracted from the two varieties showed properties suitable for use as a viable alternative in the food industry.es_ES
Doihttps://doi.org/10.47163/agrociencia.v57i1.2641es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/4650
Idiomaenes_ES
EditorialCOLEGIO POSTGRADUADOSes_ES
RelaciónAgrocienciaes_ES
URL relacionadohttps://doi.org/10.47163/agrociencia.v57i1.2641es_ES
DerechosAcceso abierto (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_abf2es_ES
FuenteAgrociencia
Palabra claveSorghum bicolores_ES
Palabra clavechemical compositiones_ES
Palabra claveanalysises_ES
Palabra claveutilizationes_ES
TítuloPROXIMAL, THERMAL, AND STRUCTURAL CHARACTERIZATION OF STARCH EXTRACTED FROM TWO VARIETIES OF WHITE SORGHUM CULTIVATED IN MEXICOes_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorReyes-Gallardo, Jared
AutorRodriguez-Castillejos, Guadalupe
AutorNavarro-Cortez, Ricardo
AutorPerales-Torres, Adriana
AutorAleman-Castillo, San Juana
AutorCastillo-Ruiz, Octelina
AutorReyes-Gallardo, Jaredes_ES
AutorRodriguez-Castillejos, Guadalupees_ES
AutorNavarro-Cortez, Ricardoes_ES
AutorPerales-Torres, Adrianaes_ES
AutorAleman-Castillo, San Juanaes_ES
AutorCastillo-Ruiz, Octelinaes_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número1es_ES
URL relacionadahttps://doi.org/10.47163/agrociencia.v57i1.2641
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen57es_ES

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