Carbohydrates of red gram dhal in varieties having differences in cooking time.

Nagaraja, G. M. and Salimath, P. V. (1991) Carbohydrates of red gram dhal in varieties having differences in cooking time. Starch, 43 (11). pp. 437-441.

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Abstract

Twelve varieties of red gram with varying cooking times were studied for chemical make-up and carbohydrate profile. Water-soluble polysaccharides and pectic complexes were isolated from a easy-cooking (HY- 3C) and a difficult-cooking (GS-I) variety of red gram and their chemical composition was studied. Content of xylose, mannose and uronic acid was more in difficult-cooking variety. The pectic complex obtained from both the varieties was subjected to chromatography on DEAE-cellulose. Fractionation profile and composition of the isolated fractions were different and were mainly due to xylose and mannose. Starches were isolated from these two varieties and their physicochemical characteristics showed that the solubility and swelling power of starches in water and solubility in DMSO were more in easycooking variety. Brabender viscograph studies of the flours showed linear relationship between viscosity and cooking time. Poor-cooking varieties showed higher viscosity.

Item Type:	Article
Uncontrolled Keywords:	red gram, cooking times, Carbohydrates
Subjects:	500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 05 Carbohydrate Biochemistry 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	26 May 2016 12:00
Last Modified:	26 May 2016 12:00
URI:	http://ir.cftri.res.in/id/eprint/3293

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