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Determination of damaged starch content of flours of Indian wheats.

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Title Determination of damaged starch content of flours of Indian wheats.
 
Creator Tara, K. A.
Bains, G. S.
 
Subject 30 Starch Chemistry
04 Wheat
 
Description Damaged starch (DS) contents of 63 samples of flour from 39 varieties of Indian wheats were analysed by 4 different methods: the enzymatic methods of (i) Farrand [Cereal Chem. (1964) 41: 98], (ii) Stewart [Milling (1966) 146: 491] and (iii) the AACC [Cereal Sci. Today (1969) 14: 320] and the colorimetric method of (iv) Williams and Fegol [FSTA (1969) 1 9M635]. DS contents, correlation coeff., regression equations and residual variance ratios in prediction of DS by one method from another are tabulated. The following values were obtained by the 4 methods (% DS mean, range, SD, coeff. of variation): (i) 14.2, 3.5-33.2, 7.41, 52.3; (ii) 8.1, 2.3-12.9, 2.57, 31.7; (iii) 9.2, 3.0-16.9, 2.57, 27.9; (iv) (expressed as absorbance (OD) at 555 nm) 1.05, 0.11-2.38, 0.46, 43.8. Significant positive correlations were obtained between the values by the 4 methods (r = 0.81-0.96). From the ratios of residual variance in prediction of DS, the enzymatic methods appeared more reliable than the colorimetric procedure.
 
Date 1972
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/3729/1/Die%20Starke%2024.%20Jahrg.%201972%20I%20Nr.%20I.pdf
Tara, K. A. and Bains, G. S. (1972) Determination of damaged starch content of flours of Indian wheats. Staerke, 24 (5). 159-161, 16 ref..