Starch properties of native foxtail millet, Setaria italica Beauv.

Properties of foxtail millet (Setaria italica Beauv.) starches have been studied. Amylose content ranged between 3.3 and 11.4%. Starch content was from 67.5 to 68.7%. The onset temperature (To) of all samples ranged from 66.4 to 69.6°C, peak temperature (Tp) ranged 71.0 to 74.2°C, and their gelatinization enthalpy varied from 0.44 to 8.22 J/g, respectively. A highest gelatinization temperature was obtained for Bongseongjaerae (69.6°C). The enthalpy of the gelatinization (Δ H _gel ) was highest in Andongjaerae. The highest peak, highest breakdown, very high final viscosity, and very low setback were noted in Jucheonjaerae. The starch granule sizes ranged 10.1–25.0 in length and 4.7–12.5μm in diameter. X-ray diffraction angles indicated that all starch samples possess a typical A-type crystallinity.