Noodle quality as related to sorghum starch properties

Starch was extracted from 10 sorghum genotypes and physicochemical properti es (amylose content and pasting, textural, and thermal properties) were eva luated. The amylose content was 24-30%. DC-75 starch had the highest peak v iscosity (380 Rapid Visco Analyser units). Gelatinization peak temperature occurred over a narrow range (67-69 degreesC). Genotypes Kasvikisire and SV 2 produced white starches. Starches from other genotypes were different sha des of pink. The starch noodles prepared were, accordingly, either white or pink. Cooking enhanced the pink coloration of noodles. Cooking loss, noodl e rehydration, and elasticity were evaluated. Cooking loss was low (mean 2. 4%). Noodle elasticity was highly correlated with starch pasting properties of hot paste viscosity (HPV) (r = 0.81, P < 0.01) and cold paste viscosity (CPV) (r = 0.75, P < 0.01). Noodle rehydration was significantly correlate d to the initial swelling temperature of starch (T-i) (r = -0.91, P < 0.001 ) and gelatinization peak temperature (T-p) (r = 0.69, P < 0.05). The findi ngs suggest a potential area of food application for sorghum genotypes of d ifferent grain colors. Evaluation of starch properties could be a good star ting point for selecting sorghum genotypes with superior noodle-making prop erties.