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Non-starch polysaccharides and bound phenolic acids from native and malted finger millet (Ragi, Eleusine coracana, Indaf - 15)

Subba Rao, M. V. S. S. T. and Muralikrishna, G. (2001) Non-starch polysaccharides and bound phenolic acids from native and malted finger millet (Ragi, Eleusine coracana, Indaf - 15). Food Chemistry, 72. pp. 187-192. ISSN 0308-8146

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Official URL: http://www.elsevier.com/locate/foodchem

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Abstract

Nature of non-starch polysaccharides (NSP) and bound phenolic acids from native and malted ragi were studied using a recently-released hybrid variety of ragi, (Indaf-15). Yields of water-soluble NSP, hemicellulose-B and cellulose polysaccharides increased upon malting whereas a substantial decrease in the yield of hemicellulose-A was observed. Hemicellulose-B is the most viscogenic and its relative viscosity decreased from 3.04 to 1.98 upon 96 h of malting, whereas the solubility and viscosities of the rest of the NSP increased upon malting. The major sugars identified in all the NSP fractions were arabinose, xylose, galactose and glucose. A one-to two-fold decrease in arabinose was observed in all the NSP upon malting except for the alkali-insoluble residue wherein a decrease of glucose was observed. A progressive decrease in the pentose to hexose ratio was observed, indicating mainly pentosan degradation during malting, whereas an increase in the pentose to hexose ratio was observed in the alkaline-insoluble residue (AIR). Ferulic, caffeic and coumaric acids were identi®ed as the major bound phenolic acids in native ragi and one- to two-fold decrease was observed in their contents after 4 days of malting.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 21 Cereals
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Jun 2005
Last Modified: 17 Oct 2018 09:27
URI: http://ir.cftri.com/id/eprint/12

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