Moisture sorption and the degree of starch polymer degradation on flours of popped and malted sorghum (Sorghum bicolor)

Moisture sorption characteristics of flours from malted and popped sorghum (MSF and PSE) were investigated based on results of moisture sorption isotherms at 25 degrees C and 35 degrees C and differential heat of sorption. The polymer degradation of flour samples was also investigated. The moisture content for optimum stability of flour samples from popped and malted sorghum lies between 46-7.0% under conditions that stimulated distribution and marketing of the products. No marked difference existed between the moisture-starch-binding behaviours of PSF and MSF. Higher polymer degradation was observed in the malted sample than in the popped sample. (C) 2000 Academic Press.