Starch properties of Barnard Red, a South African red sorghum variety of significance in traditional African brewing

Starch was isolated from Barnard Red (a South African sorghum variety) and a Chinese sorghum sample. Starch and flour properties (gelatinization, past ing, and gel texture) were compared with those of a standard corn starch. S ignificant findings were: 1. Barnard Red starch had lower gelatinization te mperature than either Chinese sorghum or corn starch; 2. starch gels of cor n and Barnard Red were of similar hardness; 3. Barnard Red starch pastes ha d very high viscosity compared to corn and Chinese sorghum; 4. Barnard Red starch shear-thinned more than its flour paste in the absence of amylase ac tivity.