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Test for checking distribution of lysine impregnated grains in fortified bread.

Tara, K. A. and Bains, G. S. (1969) Test for checking distribution of lysine impregnated grains in fortified bread. Cereal Science Today, 14 (4). 152-53, 10 ref..

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Abstract

Lysine impregnated grains (LG) are susceptible to differential staining with ethanol solutions of (i) indanetrione hydrate (ninhydrin) and of (ii) cupric chloride. To a weighed sample of fortified wheat a measured amount of 0.5% solutions of (i) or 1.5% solution of (ii) (on the basis of 5 ml/100 g) is added. LG start developing colour on their surfaces in 2-3 min at room temp. and are easily spotted for counting and weighing. The staining reaction is faster if the grains are warmed to 50-55 degree C. Results of replicate analyses of LG weights were subjected to statistical analysis. Results indicate possible sampling errors due to variations in distribution pattern of LG when admixed in proportions of 0.5-99.5, 1-99 and 2-98. Methods of detection outlined are useful for a study of the pattern of distribution of LG in order to devise proper sampling for quantitative analysis of lysine in fortified wheat. They may also be used for detecting LG of rice (raw, milled and parboiled), pearled barley, sorghum, maize, maize grits and dehulled Panicum miliaceum in fortified grists.

Item Type: Article
Uncontrolled Keywords: LYSINE-; Distribution of lysine impregnated grains in fortified bread; GRAINS-; BREAD-
Subjects: 600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Jun 2014 06:27
Last Modified: 17 Jun 2014 06:27
URI: http://ir.cftri.com/id/eprint/7398

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