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Influence of hydrothermal processing on functional properties and grain morphology of finger millet

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/12115/
http://dx.doi.org/10.1007/s13197-013-1159-8
 
Title Influence of hydrothermal processing on functional properties
and grain morphology of finger millet
 
Creator Usha, Dharmaraj
Meera, M. S.
Yella Reddy, S.
Malleshi, N. G.
 
Subject 14 Physical properties
05 Ragi (Finger Millet)
 
Description Finger millet was hydrothermally processed
followed by decortication. Changes in color, diameter, density,
sphericity, thermal and textural characteristics and also
some of the functional properties of the millet along with the
grain morphology of the kernels after hydrothermal processing
and decortication were studied. It was observed that, the
millet turned dark after hydrothermal processing and color
improved over native millet after decortication. A slight decrease
in grain diameter was observed but sphericity of the
grains increased on decortication. The soft and fragile endosperm
turned into a hard texture and grain hardness increased
by about 6 fold. Hydrothermal processing increased solubility
and swelling power of the millet at ambient temperature.
Pasting profile indicated that, peak viscosity decreased significantly
on hydrothermal processing and both hydrothermally
processed and decorticated millet exhibited zero breakdown
viscosity. Enthalpy was negative for hydrothermally
processed millet and positive for decorticated grains.
Microscopic studies revealed that the orderly structure of
endosperm changed to a coherent mass after hydrothermal
processing and the different layers of seed coat get fused with
the endosperm.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12115/1/Journal%20of%20Food%20Science%20and%20Technology%20March%202015%2C%20Volume%2052%2C%20Issue%203%2C%20pp%201361-1371.pdf
Usha, Dharmaraj and Meera, M. S. and Yella Reddy, S. and Malleshi, N. G. (2015) Influence of hydrothermal processing on functional properties and grain morphology of finger millet. Journal of Food Science and Technology, 52 (3). pp. 1361-1371. ISSN 0022-1155