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Spaghetti making potential of Indian durum wheat varieties in relation to their protein, yellow pigment and enzyme contents

Mehran, Aalami and Leelavathi, K. and Prasada Rao, U. J. S. (2007) Spaghetti making potential of Indian durum wheat varieties in relation to their protein, yellow pigment and enzyme contents. Food Chemistry, 100. pp. 1243-1248.

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Abstract

The research was carried out to evaluate spaghetti making potential of 12 Indian durum wheat varieties in relation to their protein and yellow pigment content and peroxidase, polyphenol oxidase, lipoxygenase, and protease activities. The protein content of the durum wheat varieties varied from 12.1% to 15.9% and their yellow pigments content ranged from 3.8 to 7.2 ppm. The peroxidase activity in these wheat varieties varied from 269 to 1010 U/g and polyphenol oxidase activity from 58.8 to 78.3 U/g. The lipoxygenase activity of durum wheats ranged between 1.44 and 6.88 U/g. Protease activity was in the range of 1.1–5.1 U/ g. The data for varieties MACS- 1967, MACS-3125, MACS-2846, DWR-2006, HI-8498 and N-59 were indicative of their potential for the preparation of pasta products.

Item Type: Article
Uncontrolled Keywords: Durum wheat; Yellow pigment; Peroxidase; Polyphenol oxidase; Lipoxygenase; Protease
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 16 Enzyme Chemistry
Divisions: Dept. of Biochemistry
Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Aug 2008 10:09
Last Modified: 05 Oct 2018 08:19
URI: http://ir.cftri.com/id/eprint/8657

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