Milling, popping and malting characteristics of some minor millets.

Malleshi, N. G. and Desikachar, H. S. R. (1985) Milling, popping and malting characteristics of some minor millets. Journal of Food Science and Technology, India, 22 (6). 400-403, 15 ref..

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Abstract

14 var. of (i) foxtail millet (Setaria italica), 2 var. each of (ii) proso millet (Panicum miliaceum) and (iii) barnyard millet (Echinochloa frumentacia), and 1 var. each of (iv) little millet (Panicum miliare) and (v) kodo millet (Paspalum scorbiculatum) were analysed for proximate composition, and for milling, popping and malting characteristics (yield, vol. expansion, % germination, and alpha-amylase activity on germination). The hot paste viscosity of the malt flours was 30-74 cP for (i) and (ii), 140-190 cP for (iii), 92 cP for (iv) and 710 cP for (v). Crude fibre content was negatively correlated with yield of polished grains; the relationship between 1000-kernel wt. and vol. of popped grains was highly significant. Amylose content was negatively correlated with vol. expansion of popped grains. alpha-Amylase activity of malt samples had a positive relationship with Ca and starch contents of the seeds.

Item Type:	Article
Uncontrolled Keywords:	MILLING-; millets, milling characteristics of; MALTING-; millets, malting characteristics of; MILLETS-; milling characteristics of millets; malting characteristics of millets
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet) 600 Technology > 08 Food technology > 04 Milling
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	01 Feb 2021 04:12
Last Modified:	01 Feb 2021 04:12
URI:	http://ir.cftri.res.in/id/eprint/6572

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