Physico-chemical properties of native and malted finger millet, pearl millet and foxtail millet starches.

Malleshi, N. G. and Desikachar, H. S. R. and Tharanathan, R. N. (1986) Physico-chemical properties of native and malted finger millet, pearl millet and foxtail millet starches. Starch/Staerke, 38 (6). 202-205, 19 ref..

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Abstract

The physicochemical properties of starches isolated from native and malted finger millet, pearl millet and foxtail millet were studied. Malted starches, as compared with native starches, contained a majority of smaller granules, slightly more amylose, and exhibited higher gelatinization temp., lower swelling power, higher solubility in water as well as in dimethyl sulphoxide and lower intrinsic viscosity. The in-vitro digestibility of starches from native and malted millets was more or less similar but it was different for different starches: pearl millet starch was more susceptible whereas finger millet starch was slightly resistant to amylolysis.

Item Type:	Article
Uncontrolled Keywords:	STARCHES-SPECIFIC; millet starches, physicochemical properties of; MILLETS-; physicochemical properties of millet starches
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 30 Starch Chemistry 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions:	Dept. of Biochemistry Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	25 May 2016 12:43
Last Modified:	25 May 2016 12:43
URI:	http://ir.cftri.res.in/id/eprint/6443

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