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Elaboration of amylase activity and changes in paste viscosity of some common Indian legumes during germination.

Sumathi, A. and Malleshi, N. G. and Rao, S. V. (1995) Elaboration of amylase activity and changes in paste viscosity of some common Indian legumes during germination. Plant Foods for Human Nutrition , 47 (4). pp. 341-7. ISSN 0921-9668

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Abstract

The effect of germination upto 120 hours on malting loss, amylase activity and viscosity of nine common Indian legumes was investigated. The amylase activity increased on progressive germination in all legumes, the increase being particularly high for green gram, horse gram, moth bean and black gram. Malted samples had lower cooked paste viscosity than native ones. Samples with high amylase activity exhibited proportionately lower viscosity. Maximum reduction in viscosity was observed in green gram, followed by moth bean, horse gram, black gram and cowpea within 48 hours of germination. Malting losses ranged between 12 to 27 percent over a period of 48 hours in all legumes. Germination beyond 48 hours resulted in considerably higher malting losses without much effect on viscosity.

Item Type: Article
Uncontrolled Keywords: Amylase activity, Germination, Legumes, Malting loss, Viscosity
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Mar 2012 09:47
Last Modified: 09 Mar 2012 09:47
URI: http://ir.cftri.com/id/eprint/2250

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