Variation in Popping Quality Related to Physical, Biochemical and Nutritional Properties of Finger Millet Genotypes

被引：5
作者：
Mirza N. [1 ]
Sharma N. [1 ]
Srivastava S. [2 ]
Kumar A. [1 ]
机构：
[1] Department of Molecular Biology and Genetic Engineering, College of Basic Science and Humanities, G.B. Pant University of Agriculture and Technology, Pantnagar, 263145, Uttarakhand
[2] Department of Foods and Nutrition, College of Home Science, G.B. Pant University of Agriculture and Technology, Pantnagar, 263145, Uttarakhand
来源：
Proceedings of the National Academy of Sciences, India Section B: Biological Sciences | 2015年 / 85卷 / 2期
关键词：
Digestibility; Finger millet; Grain colour; Popping quality; Protein solubility; Proximate analysis;
D O I：
10.1007/s40011-014-0384-x
中图分类号：
学科分类号：
摘要：
Finger millet (Eleusine coracana) has an immense potential as a wonder crop in the fast emerging arena of nutraceuticals due to its high nutritional profile. Being gluten free and rich in fibre, finger millet can prove to be a boon for people with Celiac disease and can be utilized as preventive drug entities for osteoporosis due to its exceptionally high calcium content. In the present investigation, six finger millet genotypes differing in grain colour viz. Brown, golden and white were evaluated for their popping quality to select the appropriate genotype for developing ready to eat products and for studying the relationship of their physical, nutritional and biochemical properties with popping quality. Grain hardness, hydration capacity and moisture content showed a significant relationship with the popping quality. Maximum solubility at acidic pH was shown by brown genotypes. Interestingly, grain hardness also showed substantial relationship with protein solubility. Grain hardness and protein solubility might thus serve as markers for better popping quality. Considerable difference in properties was found at genotype level. However, the brown genotypes, particularly PRM-6107 having considerably good biochemical and nutritional properties (moisture 10.65 %, crude protein 9.92 % and crude fibre 3.6 %), greater protein solubility and greater grain hardness seems to have better popping quality. © 2014, The National Academy of Sciences, India.
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页码：507 / 515
页数：8
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