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Determination of damaged starch content of flours of Indian wheats.

Tara, K. A. and Bains, G. S. (1972) Determination of damaged starch content of flours of Indian wheats. Staerke, 24 (5). 159-161, 16 ref..

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Abstract

Damaged starch (DS) contents of 63 samples of flour from 39 varieties of Indian wheats were analysed by 4 different methods: the enzymatic methods of (i) Farrand [Cereal Chem. (1964) 41: 98], (ii) Stewart [Milling (1966) 146: 491] and (iii) the AACC [Cereal Sci. Today (1969) 14: 320] and the colorimetric method of (iv) Williams and Fegol [FSTA (1969) 1 9M635]. DS contents, correlation coeff., regression equations and residual variance ratios in prediction of DS by one method from another are tabulated. The following values were obtained by the 4 methods (% DS mean, range, SD, coeff. of variation): (i) 14.2, 3.5-33.2, 7.41, 52.3; (ii) 8.1, 2.3-12.9, 2.57, 31.7; (iii) 9.2, 3.0-16.9, 2.57, 27.9; (iv) (expressed as absorbance (OD) at 555 nm) 1.05, 0.11-2.38, 0.46, 43.8. Significant positive correlations were obtained between the values by the 4 methods (r = 0.81-0.96). From the ratios of residual variance in prediction of DS, the enzymatic methods appeared more reliable than the colorimetric procedure.

Item Type: Article
Uncontrolled Keywords: STARCH-; Detn. of damaged starch in wheat flour; WHEAT-; FLOUR-
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 30 Starch Chemistry
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 May 2016 08:30
Last Modified: 24 May 2016 08:30
URI: http://ir.cftri.com/id/eprint/3729

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