Scopus İndeksli Yayınlar Koleksiyonu
Permanent URI for this collectionhttps://hdl.handle.net/20.500.12573/395
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Book Part Citation - Scopus: 7Starch(Elsevier, 2023) Köksel, Hamit F.; Muti, Serpil Ozturk; Kahraman, KevserStarch is the major source of carbohydrates in the human diet. It occurs in most plants in granules, which are usually between 1 and 100µm in diameter, depending on the plant source. Starch is the major component in cereals, comprising 60%-75% of the grain weight. Besides its nutritive value, starch is a valuable component because it affects the physical properties of foods. Different starches have characteristic features, varying in molecular structure, morphological properties, crystallinity, gelatinization and pasting, and enzyme digestibility. In recent years, modified starches and enzyme-resistant starches have also gained importance because of their functional benefits in foods. In addition, starch is an important industrial raw material in products like syrups, ethanol, textiles, and paper. This chapter explains the molecular structure of starch, its physical, physicochemical, and functional properties, as well as modified and resistant starches, focusing on the starches in cereal grains. © 2023 Elsevier B.V., All rights reserved.Article Citation - Scopus: 21Characterization of Local Sorghum (Sorghum Bicolor L.) Population Grains in Terms of Nutritional Properties and Evaluation by GT Biplot Approach(Wiley-VCH Verlag info@wiley-vch.de, 2020-02-03) Kaplan, Mahmut; Kale, Hasan; Kardeş, Yusuf Murat; Karaman, Kevser; Kahraman, Kevser; Yilmaz, Mehmet Fatih; Akar, TanerThis study is conducted to characterize some nutritional attributes and starch properties of 156 Turkish sorghum populations and 4 standard cultivars (Sorghum bicolor L.). Crude protein contents of the populations vary between 6.67% and 14.33%, digestible protein ratios between 6.67% and 82.24%, crude oil contents between 2.15% and 6.40%, phytic acid contents between 0.37% and 4.09%, resistant starch between 1.10% and 34.23%, nonresistant starch between 10.79% and 79.61%, total starch between 15.42% and 85.54%, amylose between 5.67% and 43.48%, amylopectin between 9.45% and 65.67%, total phenolic between 0.19% and 5.06 mg GAE/g and antiradical activity between 3.72% and 91.48%. Significant differences are obtained from starch-based Rapid Visco Analyzer parameters of sorghum genotypes. As compared standard cultivars, several superior genotypes are identified in terms of nutritional characteristics. Genotype treatment (GT) biplot analysis revealed ideal genotypes for investigated parameters. Present findings confirmed that there are many genotypes with superior nutritional properties in local sorghum genotypes. © 2020 Elsevier B.V., All rights reserved.