Novel biofortified sorghum lines with combined waxy (high amylopectin) starch and high protein digestibility traits : effects on endosperm and flour properties

摘要

Novel biofortified sorghum lines have been developed with both waxy starch (high amylopectin) andhigh protein digestibility traits. Eight sorghum lines with different combinations of waxy, non-waxy,high- and normal-protein digestibility traits were studied in relation to flour properties. Lines withthe high protein digestibility trait had loosely packed starch granules and floury endosperm, irrespectiveof whether they were waxy or non-waxy. In terms of thermal properties, combined waxy-high digestibilitylines had the highest onset endothermic temperature as well as endothermic energycompared to non-waxy, normal protein digestibility lines. The waxy-high protein digestibility lines hadhigher paste viscosity and formed much softer and less sticky pastes than the non-waxy, normal proteindigestibility lines. Flours of the combined waxy-high protein digestibility sorghum lines had much highersolubility than the non-waxy- normal protein digestibility lines. At 30 C flour solubility, waxy-highprotein digestibility sorghum lines flour was similar to commercial wheat bread flours. The high floursolubility, high pasting viscosity and soft paste of sorghum lines with combined waxy and high proteindigestibility traits indicate that their flours may have better properties for making dough-based foodproducts than normal non-waxy, normal protein digestibility sorghums.