Adoption of Efficient Varieties Management for Improving Sugar Content Moisture Content, and Fermentation Parameters and Wine Quality of Different Sorghum (Sorghum bicolor L.)

Wang Jian Qiang¹, Liu Yong¹, Xue Xiaoyan², Wubo Yangwei^1, , Zhang xiao juan¹, Hao Yan fang¹, Bai Hongyan¹ and Fida Noor³

¹Sorghum Research Institute, Shanxi Agricultural University, Shanxi Key Laboratory of Sorghum Genetic and Germplasm Innovation

²Department of Economics and Management, Beijing Vocational College of Agriculture, Beijing 100093

³College of Veterinary Medicine, Shanxi Agriculture University, Taigu 030801, Shanxi, China

Cite this paper:
Wang Jian Qiang, Liu Yong, Xue Xiaoyan, Wubo Yangwei, Zhang xiao juan, Hao Yan fang, Bai Hongyan and Fida Noor. Adoption of Efficient Varieties Management for Improving Sugar Content Moisture Content, and Fermentation Parameters and Wine Quality of Different Sorghum (Sorghum bicolor L.). Journal of Food and Nutrition Research. 2023; 11(9):557-563. doi: 10.12691/jfnr-11-9-1

Abstract

The water holding capacity, light transmittance, solubility and swelling power of waxy sorghum grain starch were higher than those of non–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–waxy sorghum grain starch. The sorghum starch particle size ranged from 5 to 23 μm. 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–waxy rice. The starting temperature, ending temperature and enthalpy value of waxy sorghum grain starch slurry were higher than those of non–waxy, and there were significant differences between waxy and non–waxy sorghum, indicating that the starch structure of waxy sorghum grain was more compact and orderly than that of non–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–waxy sorghum, and there were significant differences in the gelatinization retrogradation characteristics of waxy and non–waxy sorghum starch.

Keywords:
sorghum yield grain quality physical and chemical properties starch properties fermentation characteristics

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