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Legume and cereal starches - why differences in digestibility? I. Isolation and composition of legume (greengram and Bengalgram) starches.

Madhusudhan, B. and Tharanathan, R. N. (1995) Legume and cereal starches - why differences in digestibility? I. Isolation and composition of legume (greengram and Bengalgram) starches. Starch/Staerke, 47 (5). 165-171, 31 ref..

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Abstract

Starch fractions differing in size and shape were isolated from greengram (Phaseolus aureus, mungbeans, GG) and Bengalgram (Cicer arietinum, chickpeas, BG) flour and their properties investigated. All starches were non-ionic and exhibited single state swelling with high solubility in water and DMSO. The starch content of different populations of granules varied from 40 to 80%, the amylose content was in the range 32-46%, and the protein and lipid contents varied depending on size and shape. Brabender viscograms indicated that BG starch had lower values for peak and setback viscosities than GG starch. Fatty acid analysis of lipid fractions showed that palmitic acid was predominant. GG starch exhibited slightly higher in vitro digestibility than BG starch. [From En summ.]

Item Type: Article
Uncontrolled Keywords: CARBOHYDRATES-; LEGUMES-; STARCH-; VEGETABLES-SPECIFIC; STARCHES-
Subjects: 600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 22 Legumes-Pulses
600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Mar 2012 06:38
Last Modified: 19 Mar 2012 06:38
URI: http://ir.cftri.com/id/eprint/7880

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