Investigation on Steaming and Cooking Properties of Six Varieties of Sorghum

The steaming and cooking properties of six varieties of sorghum including three southern sorghum(Lunuo No.8,Qingkeyang,and Guojiaohong No.1) and three northern sorghum(Heilongjiang sorghum,Inner Mongolia sorghum,and Liaoning sorghum) were investigated and the results showed that water absorption rate,gel consistency,and gelatinization degree of three southern sorghum were better than those of northern sorghum,however,iodine blue value indicated that southern sorghum had far lower content of amylase and southern sorghum displayed good properties of easy gelatinization and aging resistance.