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Effect of grain moisture content during milling on pasting profile and functional properties of amaranth fractions

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Relation http://ir.cftri.com/12249/
http://dx.doi.org/10.1007/s13197-016-2226-8
 
Title Effect of grain moisture content during milling on pasting profile
and functional properties of amaranth fractions
 
Creator Preetham Kumar, K. Vishnuswamy
Usha, Dharmaraj
Suresh, D.Sakhare
Aashitosh, A. Inamdar
 
Subject 14 Physical properties
22 Legumes-Pulses
04 Milling
 
Description Evaluation of functional properties of milled fractions
of grain amaranth may be useful to decide the end uses
of the grain. Hence, pasting profiles of amaranth fractions obtained
by milling the grains at different moisture contents were
studied in relation with their starch profile and also with their
swelling power and solubility indices. It was observed that, for
flour fraction, the viscosity parameters were lowest at 14–16 %
moisture content. Swelling power and solubility indices of the
samples varied as a function of grain moisture content. The
middling fraction also showed similar pasting pattern with the
variation of grain moisture content. The seed coat fractions
showed higher gelatinization temperature compared to that of
fine flour and middling fractions. However, starch content of the
fine seed coat fraction was comparable with that of the flour and
middling fractions. The coarse seed coat fraction showed lower
viscosity parameters than the other samples. Viscosity parameters
correlated well among themselves while, they did not show
significant correlation with the starch content. However, the viscosity
parameters showed negative correlation with the soluble
amylose content. The study revealed that, the fractions obtained
by milling the grains at different moisture content show differential
pasting profiles and functional properties.
 
Date 2016
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/12249/1/J%20Food%20Sci%20Technol%20%28May%202016%29%2053%285%292434%E2%80%932442.pdf
Preetham Kumar, K. Vishnuswamy and Usha, Dharmaraj and Suresh, D.Sakhare and Aashitosh, A. Inamdar (2016) Effect of grain moisture content during milling on pasting profile and functional properties of amaranth fractions. Journal of Food Science and Technology, 53 (5). pp. 2434-2442. ISSN 0022-1155