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Physico-Chemical Properties of a Coarse Grain (Maize) and a Fine Grain (Rice), Physical Modification of their Flour as well as their Isolated Starches

Nathia, D. (2007) Physico-Chemical Properties of a Coarse Grain (Maize) and a Fine Grain (Rice), Physical Modification of their Flour as well as their Isolated Starches. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Maize of commercial variety was taken and grits from the same was prepared by laboratory apparatus. These were powdered in different grinding systems. They were subjected to physico-chemical studies, where swelling and solubility, phospohorus content, sedimentation volume, amylose content and soluble amylose were estimated. The flour obtained was pregelatinized at different concentrations and their physico-chemical properties were also studied.. From the maize, starch was isolated as well as this starch was also subjected to pregelanization and their physicochemical studies were also carried out. Tremendous changes were observed in the leach out property of pregelatinized material. One of the mineral viz. phosphorus was found to leach out from the stainless steel roller. Two types of rice varieties were taken for studies. One of the rice was red colored and the other was brown colored. These two rices were powdered and starch was also isolated from these rice varieties. Pregelainization was carried out in flour as well as starch. Even in both the varieties, brown rice was also considered, where it was also used and no. of properties have been analysed.
Uncontrolled Keywords: Maize Rice rheological behaviour Rice flour Isolation starch Starch modification
Subjects: 600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 14 Physical properties
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 Feb 2008 06:21
Last Modified: 28 Dec 2011 09:32
URI: http://ir.cftri.com/id/eprint/1647

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