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Preparation and some physicochemical properties of pyrodextrins of ragi, wheat, jowar and rice starches.
Wankhede, D. B. and Umadevi, S. (1982) Preparation and some physicochemical properties of pyrodextrins of ragi, wheat, jowar and rice starches. Starch/Staerke, 34 (5). 162-165, 18 ref..
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starchstarke 34 (1982) Nr. 5, S. 162- 165.pdf - Published Version Restricted to Registered users only Download (428kB) |
Abstract
Ragi (Eleusine coracana), wheat (Triticum aestivum), jowar (Sorghum vulgare) and rice (Oryza sativa) starches (moisture content 8% plus/minus 2%) were dextrinized in the absence of any added catalyst at 200 degree C plus/minus 5 degree C. The changes in the physicochemical properties of dextrins during the pyrodextrinization process were investigated. The results revealed that the progressive increase in the solubility, reducing power and alkali lability values with considerable decrease in beta-amylolysis limit and iodine affinity values of pyrodextrins could be correlated to the initial hydrolysis, increase in the degree of branching during transglycosidation and formation of thermally degraded products during the pyrodextrinization of starches.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | DEXTRINS-; cereal starch, pyrodextrins physico-chemical properties in; STARCHES-SPECIFIC; rice starch, pyrodextrins physico-chemical properties in; wheat starch, pyrodextrins physico-chemical properties in; ragi starch, pyrodextrins physico-chemical properties in; sorghum starch, pyrodextrins physico-chemical properties in; RICE-; pyrodextrins physico-chemical properties in rice starch; WHEAT-; pyrodextrins physico-chemical properties in wheat starch; MILLETS-; pyrodextrins physico-chemical properties in ragi starch; SORGHUM-; pyrodextrins physico-chemical properties in sorghum starch |
| Subjects: | 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 30 Starch Chemistry 600 Technology > 08 Food technology > 21 Cereals |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 25 May 2016 06:24 |
| Last Modified: | 25 May 2016 06:24 |
| URI: | http://ir.cftri.res.in/id/eprint/6795 |
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