Preparation and physicochemical properties of starches and their fractions from finger millet (Eleusine coracana) and foxtail millet (Setaria italia).

Wankhede, D. B. and Shehnaz, A. and Raghavendra Rao, M. R. (1979) Preparation and physicochemical properties of starches and their fractions from finger millet (Eleusine coracana) and foxtail millet (Setaria italia). Staerke, 31 (5). 153-159, 36 ref..

PDF Starch Starke 31 (1979) Nr. 5, S. 153-159.pdf - Published Version Restricted to Registered users only Download (1MB)

Abstract

The isolation and physicochemical properties of starches and their fractions from 3 var. of finger millet ('ragi') and 1 of foxtail millet were studied. Tabulated results and photomicrographs showed that starches from all the millets exhibited single stage swelling and low solubility. Brabender viscosites decreased considerably during cooking. Purna starch tended to retrograde extensively during cooking. Native starches were susceptible to glucoamylase attack. Amylose contents were 15.5-17.5%. Successive leaching of starches with water and alkali yielded different amylose components or varying mol. wt. and beta-amylolysis limit, suggesting heterogeneity of total amyloses.

Item Type:	Article
Uncontrolled Keywords:	PROTEINS-CEREAL; mi!let starch, physico-chemical properties of; MILLETS-; physico-chemical properties of mi!let starch
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
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	24 May 2016 11:55
Last Modified:	24 May 2016 11:55
URI:	http://ir.cftri.res.in/id/eprint/6976

Actions (login required)

View Item