[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Studies on the effect of milling finger millet in different pulverisers on physico-chemical properties of the flour

Smitha, V. K. and Sourav, Kumar and Malleshi, N. G. (2008) Studies on the effect of milling finger millet in different pulverisers on physico-chemical properties of the flour. Journal of Food Science and Technology, 45 (5). pp. 398-405.

[img] PDF
JFST_45(5)_2008_398-405.pdf
Restricted to Registered users only

Download (336kB)

Abstract

Finger millet (Eleusine coracana) was milled in attrition (iron plates), abrasion (carborandum coated plates), comminuting (pin and hammer) and compression-cum-shearing (roller) mills and the physico-chemical characteristics of the flours (whole meals) were studied. The particle size of the flours from roller, emery and plate mills were finer than the pin and hammer mill flours and their damaged starch (DS) content was 22.8, 10.6, 9.4, 7.2 and 5.0%, respectively. Positive relationships were observed between the particle sizes and the DS content of the flours. The hot paste viscosity of flours containing higher proportion of DS was lower than the flours with lower DS content. The falling number and the sedimentation values of the flours varied from 419 to 604 sec and 117 to 35 ml, respectively. The dough prepared from the flours using hot (90°C) water exhibited considerable cohesiveness and elasticity. Scanning electron microscopy of the flours revealed that the flours from plate, emery and roller mills contained particles with a large number of starch granules exposed, whereas, those of pin and hammer mills comprised intact starch granules with particles having sharp cut edges. From the X-ray diffraction pattern it was observed that, the crystallinity as well as the crystal size of the starch in flours decreased with increase in DS content.

Item Type: Article
Uncontrolled Keywords: Finger millet flour, Pulverizers, Damaged starch, Pasting characteristics, Crystallinity
Subjects: 600 Technology > 08 Food technology > 05 Processing and Engineering
600 Technology > 08 Food technology > 04 Milling
600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions: Flour Milling Bakery and Confectionary Technology
Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Mar 2009 04:02
Last Modified: 03 Jul 2015 12:27
URI: http://ir.cftri.com/id/eprint/8884

Actions (login required)

View Item View Item