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Biotechnological Approach for the Processing and Product Development of Finger Millet

Abhijna, P. (2008) Biotechnological Approach for the Processing and Product Development of Finger Millet. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The Finger millet flour has high potential to develop value added products by proper milling and processing. Malt flour, as compared with native, contained a majority of smaller granules, slightly more amylose, lower swelling power, and higher solubility in water. The in-vitro digestibility of starch from malted millet showed higher than native flour. RME could be used as an efficient primary purification step for the recovery of amylase from finger millet. Studies carried out with ionic surfactants AOT and CTAB confirmed electrostatic interaction to be the main driving force. The CTAB system was found to be the most suitable system for the extraction of α-�amylase, in terms of activity recovery (87.95%) and purification fold (5.69). The enzyme solubilized in the reverse micelles could be back extracted into a new aqueous phase with good activity recovery. Dialysed sample gave good extraction of amylase when compared to undialyzed sample during RME. The overall quality of developed product from finger millets was acceptable.
Uncontrolled Keywords: Millet Finger millet Reverse micellar extraction enzyme extraction amylases product development
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 05 Chemical engineering > 03 Enzyme Biotechnology and Engineering
600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions: Food Engineering
Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Oct 2008 04:49
Last Modified: 28 Dec 2011 10:05
URI: http://ir.cftri.com/id/eprint/8754

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