Agrotermos

Preferred term

Almidón de sorgo

Starch is the major storage form of carbohydrate in sorghum and millets. It consists of amylopectin, a branched-chain polymer of glucose, and amylose, a straight-chain polymer. Starch content in sorghum, which ranges from approximately 65% to 81% with an average of 79.5%, significantly influences physiochemical properties and consequently its wide range of applications. These applications include roles in a raw material in wine fermentation and a precursor for the synthesis of esters, alcohols, and aromatic acids. Additionally, its utility as a thickening agent and adhesive in the food industry is well documented.

Producto amilaceo

English

Created

2025-10-08T14:04:51

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

Notation

9a9078ed

sorghum starch

French

Created

2025-10-08T14:06:17

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

Notation

9a9078ed

amidon de sorgho

Portuguese

Created

2025-10-08T14:16:07

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

Notation

9a9078ed

amido de sorgo

URI

http://aims.fao.org/aos/agrovoc/c_9a9078ed

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Created 10/8/25, 2:04 PM, last modified 3/5/26, 7:24 PM