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Legume and cereal starches - why differences in digestibility? II. Isolation and characterization of starches from rice (O. sativa) and ragi (finger millet, E. coracana).

Basavaraj, Madhusudhan and Tharanathan, R. N. (1995) Legume and cereal starches - why differences in digestibility? II. Isolation and characterization of starches from rice (O. sativa) and ragi (finger millet, E. coracana). Carbohydrate Polymers, 28 (2). 153-158, 26 ref..

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Abstract

Starches were isolated from rice and ragi (finger millet) flours and studied for their physicochemical and digestibility properties. Both the starches were poorly birefringent and non-ionic in nature. They exhibited single stage swelling and low solubility in water and showed -100% (for rice) and -65% (for ragi) solubility in DMSO after 60 h. Gas liquid chromatography (GLC) analysis of fatty acid methyl ester (FAME) derivatives of the isolated starch lipid fractions revealed the predominance of C16:O in rice starch and both C16:O and C18:2 in ragi starch. The amylose. content of starch isolates ranged between 22 and 30%. The ragi starch isolates (I/II) exhibited a slightly higher hot paste viscosity (300 BU) than those of rice starch isolates (~200BU). Their setback viscosity increase was minimal. In vitro digestibility studies showed rice starch to be more digestible; in the native state, pancreatic a-amylase digested rice starch I to 40% and ragi starch I to -56%; whereas in the gelatinized state, glucoamylase digested the former to -88% and the latter to -70%.

Item Type: Article
Uncontrolled Keywords: legume straches cereal starches
Subjects: 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Nov 2008 10:00
Last Modified: 23 May 2012 06:23
URI: http://ir.cftri.com/id/eprint/4555

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