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Effect of popping on the properties of some millet starches.

Muralikrishna, G. and Malleshi, N. G. and Desikachar, H. S. R. and Tharanathan, R. N. (1986) Effect of popping on the properties of some millet starches. Starch/Staerke, 38 (2). 48-51, 18 ref..

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Abstract

Starches were isolated from popped bajra (Pearl millet), ragi (Finger millet) and Navane (Foxtail millet). Popping resulted in complete loss of birefringence characteristics of starch granules, increased solubility in dimethyl sulphoxide, low cold paste and setback viscosity and lower relative viscosity in KOH. Popped starches in comparison to native starches exhibited higher susceptibility to in vitro enzymic (pancreatin) digestibility. greater than 50% of popped pearl and finger millet starches was hydrolysed by pancreatic alpha-amylose within 120 min, while popped foxtail millet starch required 180 min for greater than 50% hydrolysis. [From En summ.]

Item Type: Article
Uncontrolled Keywords: STARCHES-SPECIFIC; millet starch, popping & characteristics of; millet starch, enzymic digestibility of popped; DIGESTIBILITY-; MILLETS-; popping & characteristics of millet starch; enzymic digestibility of popped millet starch
Subjects: 600 Technology > 08 Food technology > 11 Food Biochemistry
600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions: Dept. of Biochemistry
Depositing User: Users 197 not found.
Date Deposited: 21 Dec 2011 11:24
Last Modified: 21 Dec 2011 11:34
URI: http://ir.cftri.com/id/eprint/6462

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