Characterization of modified pearl millet (Pennisetum typhoides) starch

被引：76

作者：

Balasubramanian, S. ^{[1
]}

Sharma, R. ^{[1
]}

Kaur, J. ^{[1
]}

Bhardwaj, N. ^{[2
]}

机构：

[1] Cent Inst Post Harvest Engn & Technol, Ludhiana 141004, Punjab, India

[2] Lovely Profess Univ, Phagwara 144402, Punjab, India

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2014年 / 51卷 / 02期

关键词：

Pearl millet; Starch; Modification; Hydrothermal; Acid; Enzymatic; PHYSICOCHEMICAL PROPERTIES; FINGER MILLET; ELEUSINE-CORACANA; POTATO STARCH; ENZYMATIC DIGESTIBILITY; RHEOLOGICAL PROPERTIES; NORMAL MAIZE; RICE; BEHAVIOR; GELATINIZATION;

D O I：

10.1007/s13197-011-0490-1

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Pearl millet starch (Pennisetum typhoides) was isolated and subjected to hydrothermal, acidic and enzymatic modifications. Native and various modified starches were characterized in terms of yield, moisture, protein, ash, bulk density, swelling power, solubility, colour, sediment volume, gel consistency, water binding capacity, pasting properties, freeze thaw stability and paste clarity. Hydrothermal modification (HTMS) caused an increase in swelling power and solubility. L value was higher for acid and enzymatically modified starches (EMS). A significant reduction (p a parts per thousand currency signaEuro parts per thousand 0.05) in sediment volume and water binding capacity was observed for acid modified starch (AMS) and EMS. Peak viscosity values declined for all modifications. However, EMS and AMS showed an improved freeze-thaw stability and paste clarity.

引用

页码：294 / 300

页数：7

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