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The Effect of Cooking on the Nano-Sized Crystallites in Finger Millet and Barley using Waxs Data

Smitha, V. K. and Samir, O. M. and Gopalkrishne, Urs (2008) The Effect of Cooking on the Nano-Sized Crystallites in Finger Millet and Barley using Waxs Data. International Journal of Food Properties, 11. pp. 781-790.

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Abstract

Finger millet and barley malt flours, as well as their blends, were cooked and the hydrolysates were spray dried. These samples along with native millet and barley flours were used for recording X-ray diffraction data in the range 2q = 2 to 40°. Using an in-house line profile analysis (LPA) program based on the Fourier method, the nano-sized crystallite dimension along with the intrinsic strain present in these cereals have been estimated for the first time. The effects of hydrolyzing the malts and their blends on the nano-sized crystallites have been discussed.

Item Type: Article
Uncontrolled Keywords: WAXS, Finger millet, Barley, Malt, Crystallinity, Crystallite Size
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 02 Barley
600 Technology > 08 Food technology > 03 Cooking-Recipes
600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Jun 2009 06:34
Last Modified: 03 Jul 2015 12:26
URI: http://ir.cftri.com/id/eprint/9013

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