Effect of duration of liquefaction on viscosity and polyphenol content of the mash and subsequent glucose recovery in bird‐proof sorghum

An increase in the period of sorghum starch liquefaction (amylolytic period) resulted in a sharp increase in mash viscosity and a drastic drop in glucose recovery. The highest recovery (84%) was obtained with a liquefaction period of 5 min. The progress of the hydrolysis process was recorded by monitoring the change in sugar composition by means of h.p.l.c. The polyphenol content of the mash remained almost constant during the optimum hydrolysis process.