Worldwide interest about using sweet sorghum （sorghum bicolor L. Moench） as bio-fuel stock is booming and a little has been focused to it is grain flour composition, whereas sorghum is important for the economy of s...Worldwide interest about using sweet sorghum （sorghum bicolor L. Moench） as bio-fuel stock is booming and a little has been focused to it is grain flour composition, whereas sorghum is important for the economy of semiarid regions since it thrives and produces both grain and forage. Eight sweet sorghum and four grain sorghum were investigated for chemical composition and physico-chemical characterization. The result showed that amylose content for some sweet varieties was high （YT, 27.10%） as that of grain varieties （GL-1, 27.19%）. Total phenolic content of most sweet varieties was high relative to the grain, whereas most of the grain varieties showed thick gel. Total starch showed significant variation among varieties with higher values obtained from sweet ones （80.20% GL-6 and 82.60% GL-13）. For pasting properties all of sweet varieties clotted upper to the grain varieties in the RVA viscogram. Sweet varieties ranked lower for most of thermal properties than the grain varieties. Current result reflected that sweet varieties studied have prospective future for starch industries and generally characterized by low grain quality in respect to protein content. Among parameter studied protein content, pasting properties and thermal properties clearly exhibited different trends between sweet and grain varieties studied.展开更多
文摘Worldwide interest about using sweet sorghum （sorghum bicolor L. Moench） as bio-fuel stock is booming and a little has been focused to it is grain flour composition, whereas sorghum is important for the economy of semiarid regions since it thrives and produces both grain and forage. Eight sweet sorghum and four grain sorghum were investigated for chemical composition and physico-chemical characterization. The result showed that amylose content for some sweet varieties was high （YT, 27.10%） as that of grain varieties （GL-1, 27.19%）. Total phenolic content of most sweet varieties was high relative to the grain, whereas most of the grain varieties showed thick gel. Total starch showed significant variation among varieties with higher values obtained from sweet ones （80.20% GL-6 and 82.60% GL-13）. For pasting properties all of sweet varieties clotted upper to the grain varieties in the RVA viscogram. Sweet varieties ranked lower for most of thermal properties than the grain varieties. Current result reflected that sweet varieties studied have prospective future for starch industries and generally characterized by low grain quality in respect to protein content. Among parameter studied protein content, pasting properties and thermal properties clearly exhibited different trends between sweet and grain varieties studied.
