![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Influence of hydrothermal processing on functional properties and grain morphology of finger millet
Usha, Dharmaraj and Meera, M. S. and Yella Reddy, S. and Malleshi, N. G. (2015) Influence of hydrothermal processing on functional properties and grain morphology of finger millet. Journal of Food Science and Technology, 52 (3). pp. 1361-1371. ISSN 0022-1155
![[img]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png) |
PDF
Journal of Food Science and Technology March 2015, Volume 52, Issue 3, pp 1361-1371.pdf - Published Version Restricted to Registered users only Download (1MB) |
Abstract
Finger millet was hydrothermally processed followed by decortication. Changes in color, diameter, density, sphericity, thermal and textural characteristics and also some of the functional properties of the millet along with the grain morphology of the kernels after hydrothermal processing and decortication were studied. It was observed that, the millet turned dark after hydrothermal processing and color improved over native millet after decortication. A slight decrease in grain diameter was observed but sphericity of the grains increased on decortication. The soft and fragile endosperm turned into a hard texture and grain hardness increased by about 6 fold. Hydrothermal processing increased solubility and swelling power of the millet at ambient temperature. Pasting profile indicated that, peak viscosity decreased significantly on hydrothermal processing and both hydrothermally processed and decorticated millet exhibited zero breakdown viscosity. Enthalpy was negative for hydrothermally processed millet and positive for decorticated grains. Microscopic studies revealed that the orderly structure of endosperm changed to a coherent mass after hydrothermal processing and the different layers of seed coat get fused with the endosperm.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Fingermillet .Hydrothermalprocessing .Physical properties . Functional properties . Grain morphology |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet) |
| Divisions: | Grain Science and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 17 Feb 2016 10:12 |
| Last Modified: | 17 Feb 2016 10:12 |
| URI: | http://ir.cftri.res.in/id/eprint/12115 |
Actions (login required)
 |
View Item |