Record Details

Carbohydrates of red gram dhal in varieties having differences in cooking time.

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/3293/
 
Title Carbohydrates of red gram dhal in varieties having differences in cooking time.
 
Creator Nagaraja, G. M.
Salimath, P. V.
 
Subject 05 Carbohydrate Biochemistry
22 Legumes-Pulses
 
Description Twelve varieties of red gram with varying cooking times were studied
for chemical make-up and carbohydrate profile. Water-soluble polysaccharides
and pectic complexes were isolated from a easy-cooking (HY-
3C) and a difficult-cooking (GS-I) variety of red gram and their chemical
composition was studied. Content of xylose, mannose and uronic
acid was more in difficult-cooking variety. The pectic complex obtained
from both the varieties was subjected to chromatography on
DEAE-cellulose. Fractionation profile and composition of the isolated
fractions were different and were mainly due to xylose and mannose.
Starches were isolated from these two varieties and their physicochemical
characteristics showed that the solubility and swelling power
of starches in water and solubility in DMSO were more in easycooking
variety. Brabender viscograph studies of the flours showed
linear relationship between viscosity and cooking time. Poor-cooking
varieties showed higher viscosity.
 
Date 1991
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3293/1/starchstarke%2043%20Nr.%2011.%20S.%20437-441.pdf
Nagaraja, G. M. and Salimath, P. V. (1991) Carbohydrates of red gram dhal in varieties having differences in cooking time. Starch, 43 (11). pp. 437-441.