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Functional characteristics of the mucilaginous polysaccharides derived from cowpea (Vigna sinensis), black gram (Phaseolus mungo) and linseed (Linum usitatissimum)

Muralikrishna, G. and Ramadas Bhat, U. and Tharanathan, R. N. (1987) Functional characteristics of the mucilaginous polysaccharides derived from cowpea (Vigna sinensis), black gram (Phaseolus mungo) and linseed (Linum usitatissimum). Starch/Staerke, 39 (4). pp. 107-109.

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Abstract

Viscosity of cowpea polysaccharides was max. at around pH 6, decreased with increase in temp. and increased with increase in concn. Both black gram and cowpea polysaccharides stabilized against thermal disruption the foam formed by surface active proteins. Black gram starch and mucilage combined showed enhanced foam stability, probably due to increased viscosity caused by synergistic interactions between these polysaccharides. Gelatinization temp. and peak and set back viscosities of wheat starch were considerably decreased by adding black gram or linseed polysaccharide. In farinograph experiments, black gram polysaccharide exhibited a strengthening effect on wheat flour dough, whereas linseed polysaccharide resulted only in slightly increased water absorption. Extensographic data indicated increased resistance and strength, but decreased extensibility of wheat flour dough on addition of black gram and linseed polysaccharides.

Item Type: Article
Uncontrolled Keywords: POLYSACCHARIDES-; legume polysaccharides, properties of; LEGUMES-; wheat dough, black gram polysaccharides & rheological properties of; RHEOLOGICAL-PROPERTIES; DOUGH-; wheat dough, linseed polysaccharides & rheological properties of; OILSEEDS-; properties of legume polysaccharides; WHEAT-; black gram polysaccharides & rheological properties of wheat dough; linseed polysaccharides & rheological properties of wheat dough
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 22 Legumes-Pulses > 01 Cow pea
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Jul 2008 04:21
Last Modified: 30 Apr 2012 09:22
URI: http://ir.cftri.com/id/eprint/2015

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