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Resistant starch derived from processed ragi (finger millet, Eleusine coracana) flour: structural characterization.

Mangala, S. L. and Ramesh, H. P. and Udaya Sankar, K. and Tharanathan, R. N. (1999) Resistant starch derived from processed ragi (finger millet, Eleusine coracana) flour: structural characterization. Food Chemistry, 64 (4). 475-479, 26 ref..

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Abstract

Finger millet (ragi, Eleusine coracana) is an important and versatile cereal consumed in parts of India; it is rich in dietary fibre. The component of dietary fibre which remains undigested until fermentation in the colon is termed resistant starch (RS). RS is known to have beneficial health effects on the large intestine and may be added to processed foods in varying proportions. To determine effects of processing on RS content of finger millet, RS was isolated and structurally characterized from 5-cycle-autoclaved finger millet flour. Sequential enzymic digestion and gel permeation chromatography (GPC)/HPLC were used to isolate and purify RS from the flour. Mol. wt. was calculated to be approx. 1.4 x 106 Da, and permethylation followed by GC-MS analysis showed that the RS was a linear alpha-1,4-D-glucan. The RS showed X-ray diffraction pattern peaks characteristic of B- and V-type starches. Thermogram data for finger millet flour RS showed an endothermic peak at 100-104C and an enthalpy value of 7.86 mcal/mg, indicating that RS is thermally stable. Undigested starch obtained from rats fed processed finger millet flour showed similar properties to isolated RS, suggesting that the RS is an enzyme resistant fraction of the dietary fibre content of finger millet flour.

Item Type: Article
Uncontrolled Keywords: MILLET-; PHYSICAL-PROPERTIES; STARCH-; FINGER-MILLET; RESISTANT-STARCH
Subjects: 600 Technology > 08 Food technology > 05 Processing and Engineering
600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Nov 2008 11:30
Last Modified: 30 May 2012 10:57
URI: http://ir.cftri.com/id/eprint/7744

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