Starches From Cold‐Climate Adapted Sorghums: Their Properties and Implications for Food Systems

ABSTRACT This study explores the physicochemical and functional properties of starches extracted from seven cold climate‐adapted sorghum genotypes, offering a promising solution to enhance food security, and sustainability in regions with challenging growing conditions above 48°N latitude. Our analysis revealed that starch granules of Dusormil (Dutch) (HD) and Canadian (CGSH) sorghums ranged from 1 to 20 µm in size, with crystallinity values between 24% (HD7) and 31% (CGSH‐28) and a type‐A structure. Gelatinization temperatures ranged from 61.86°C to 77.44°C. Notably, some Dusormil starches exhibited high pasting properties. The granule, thermal, and pasting properties of starches from these high latitude sorghums suggest their potential suitability for various applications, including gluten‐free baking, food product development, and use as thickening agents in food processing. By characterizing starches from these novel sorghums, this research provides new insights into avenues they can be used as human food. Furthermore, the findings underscore the importance of crop adaptation and diversification in addressing the challenges of climate change and food security, highlighting the potential of cold‐climate sorghums to contribute to a more resilient food future.