Wankhede, D.B. and Umadevi, S. (1982) Preparation and Some Physicochemical Properties of Pyrodextrins of Ragi, Wheat, Jowar and Rice Starches. Starch, 34 (5). pp. 162-165.
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Abstract
Ragi (Eleusine coracana), wheat (Triticum aestivum), jowar (Sorghum vulgare) and rice (Oryza sativa) starches (moisture content 8% ± 2%) were dextrinized in the absence of any added catalyst at 200°C ± 5°C. The changes in the physicochemical properties of dextrins during pyrodextrinization process were investigated. The results of the present investigation revealed that the progressive increase in the solubility, reducing power and alkali lability values while considerable decrease in β-amylolysis limit and iodine affinity values of pyrodextrins could be correlated to the initial hydrolysis, increase in the degree of branching during transglycosidation and elaboration of thermal degraded products during the pyrodextrinization of starches
| Item Type: | Article |
|---|---|
| Author Affiliation: | Central Food Technological Research Institute, Mysore-570013 (India) |
| Subjects: | Plant Protection Plant Physiology and Biochemistry > Biochemistry |
| Divisions: | Millet Other Crops |
| Depositing User: | Mr B Krishnamurthy |
| Date Deposited: | 30 Jul 2012 05:22 |
| Last Modified: | 30 Jul 2012 05:23 |
| Official URL: | http://dx.doi.org/10.1002/star.19820340505 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/7039 |
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