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Nature of carbohydrates and proteins in three pearl millet varieties varying in processing chracteristics and kernel texture.

Hadimani, N. A. and Muralikrishna, G. and Tharanathan, R. N. and Malleshi, N. G. (2001) Nature of carbohydrates and proteins in three pearl millet varieties varying in processing chracteristics and kernel texture. Journal of Cereal Science, 33 (1). 17-25, 33 ref..

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Abstract

Information on texture and composition of pearl millet var. in relation to their processing properties would be useful in determining end uses for different var. and improving overall grain quality. This study analysed the composition (proteins and carbohydrates) and kernel texture of 3 different pearl millet cv.: CO 6 (good milling and popping characteristics); a traditional var. (TV; good milling but poor popping); and MBH 157 (poor milling and poor popping). Texture analysis using microscopy revealed that the good milling cv. (CO 6 and TV) had compact pericarps and corneous endosperms; these cv. also contained a higher proportion of non-starch polysaccharides (NSP) and a higher prolamin protein fraction. MBH 157 exhibited a thick, multi-layered seed coat with a larger proportion of floury endosperm. CO 6, MBH 157 and TV contained 72.9, 75.3 and 65.8% starch, respectively; NSP contents were 6.5, 8.5 and 15.7%. Major sugars determined in NSP fractions were glucose, arabinose and xylose. It is postulated that the higher matrix protein levels found in CO 6 and TV cv. may contribute to the corneous endosperm textures which give them their good milling properties.

Item Type: Article
Uncontrolled Keywords: CARBOHYDRATES-; MILLET-; MILLING-; PHYSICAL-PROPERTIES; PROCESSING-; PROTEINS-CEREAL; TEXTURE-; CEREAL-PROTEINS; CV-; MILLING-PROPERTIES; PEARL-MILLET; POPPING-; QUALITY-
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 01 Carbohydrates
600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Jun 2011 05:35
Last Modified: 16 Jun 2011 05:35
URI: http://ir.cftri.com/id/eprint/7664

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