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Studies on Functional Properties of Buckwheat before and after Hydrothermal Processing.

Lijo, Joy (2012) Studies on Functional Properties of Buckwheat before and after Hydrothermal Processing. [Student Project Report] (Submitted)

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Abstract

Parboiling of buckwheat was carried out for different time durations. Hydration studies revealed that, with increase in time, moisture uptake increased. Proximate composition revealed that, with increase in parboiling time, protein, as and fat content increased. A study of functional properties indicated that, solubility and swelling power were increased in the parboiled samples at different temperatures (30- 9°C). Total amylose content decreased marginally and soluble amylose content decreased drastically with parboiling. Scanning electron microscopy studies revealed that the orderly structure of the starch granule changed during parboiling. Clear large crystals were seen in the case of raw buckwheat whereas amorphous structure was observed for parboiled samples. Colour measurement of the raw and hydrothermally treated buckwheat sample was done by the CIE Hunter L*, a*, b* system. Results indicated that, parboiled samples were less bright compared to the control.

Item Type: Student Project Report
Uncontrolled Keywords: Parboiling, buckwheat, functional properties, Hydration studies
Subjects: 600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Apr 2014 11:33
Last Modified: 03 Apr 2014 11:33
URI: http://ir.cftri.com/id/eprint/11438

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