@article{jfnr20231191,
author={{Qiang, Wang Jian and Yong, Liu and Xiaoyan, Xue and Yangwei, Wubo and juan, Zhang xiao and fang, Hao Yan and Hongyan, Bai and Noor, Fida},
title={Adoption of Efficient Varieties Management for Improving Sugar Content Moisture Content, and Fermentation Parameters and Wine Quality of Different Sorghum (<i>Sorghum bicolor</i> L.)},
journal={Journal of Food and Nutrition Research},
volume={11},
number={9},
pages={557--563},
year={2023},
url={http://pubs.sciepub.com/jfnr/11/9/1},
issn={2333-1240},
abstract={The water holding capacity, light transmittance, solubility and swelling power of waxy sorghum grain starch were higher than those of non每waxy sorghum. The six crystal structure types of sorghum starch were all type A. The absorption peak of waxy sorghum at a diffraction angle of 20.0∼ was weaker than that of non每waxy sorghum grain starch. The sorghum starch particle size ranged from 5 to 23 米m. 6 kinds of sorghum starch granules all showed typical "Maltese cross" by polarized light.and there were two clusters The P1 value of LZ-19 (P1=66.5%) was the largest, which showed that the starch granules were larger and more complex; the P1 of waxy JN-3 (P1=33.8%). The value was the smallest, the starch granules were smaller, the granules were simpler, and the distribution was scattered, but there was no significant difference between waxy and non每waxy rice. The starting temperature, ending temperature and enthalpy value of waxy sorghum grain starch slurry were higher than those of non每waxy, and there were significant differences between waxy and non每waxy sorghum, indicating that the starch structure of waxy sorghum grain was more compact and orderly than that of non每waxy sorghum. It was easier to gelatinize, and the required heat was higher. The gelatinization temperature, gelatinization time and valley viscosity of waxy sorghum starch were higher than those of non每waxy sorghum, and there were significant differences in the gelatinization retrogradation characteristics of waxy and non每waxy sorghum starch.},
doi={10.12691/jfnr-11-9-1}
publisher={Science and Education Publishing}
}