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Changes in carbohydrates, proteins and lipids of finger millet after hydrothermal processing

Usha, Dharmaraj and Malleshi, N. G. (2011) Changes in carbohydrates, proteins and lipids of finger millet after hydrothermal processing. LWT - Food Science and Technology, 44 (7). pp. 1636-1642. ISSN 0023-6438

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Official URL: http://dx.doi.org/10.1015/j.lwt.2010.08.014

Abstract

Finger millet was soaked, steamed and dried to prepare hydrothermally processed millet, followed by decortication to prepare decorticated millet. The physicochemical properties and carbohydrate, protein and lipid profiles of control and processed millet were determined. The carbohydrates were fractionated to amlypectin and amylose equivalent fractions using gel permeation chromatography. The non-starch polysaccharides were isolated and their alditol acetyl derivatives were characterized by gas chromatography (GC). The proteins were extracted using different solvents and the total proteins were fractionated using SDS-PAGE. The ether extractable lipids were esterified and fractionated through GC. Hydrothermal processing decreased the amylopectin fraction and increased the amylose equivalent portion of the starch. Decortication further lowered the first fraction and increased the second fraction. A decrease in cold, hot water soluble and hemicellulose-B fractions and an increase in pectic polysaccharides, hemicellulose-A and cellulosic fractions were observed as a result of hydrothermal processing. Decortication significantly reduced the total non-starch polysaccharides specifically the cellulose fraction. Hydrothermal processing decreased the overall extractability of proteins by 50% but decortication increased it to 80%. It was observed that hydrothermal treatment did not change the gross nutrients composition of finger millet but for their profile. Decortication of hydrothermally processed millet caused significant changes in the nutrient contents and also in their profiles.

Item Type: Article
Uncontrolled Keywords: Finger millet, Hydrothermal processing, Nutrient composition Lipid, protein and carbohydrate profiles
Subjects: 600 Technology > 08 Food technology > 05 Processing and Engineering
600 Technology > 08 Food technology > 16 Nutritive value
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: 15 Jun 2011 06:08
Last Modified: 03 Oct 2018 06:25
URI: http://ir.cftri.com/id/eprint/10110

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