Physico‐chemical Properties of Native and Malted Finger Millet, Pearl Millet and Foxtail Millet Starches
1986; Wiley; Volume: 38; Issue: 6 Linguagem: Inglês
10.1002/star.19860380608
ISSN2192-4236
AutoresN. G. Malleshi, H. S. R. Desikachar, Rudrapatnam N. Tharanathan,
Tópico(s)Enzyme Production and Characterization
ResumoAbstract The physico‐chemical properties of starches isolated from native and malted finger millet, pearl millet and foxtail millet were studied. Malt starches, as compared with native starches, contained a majority of smaller granules, slightly more amylose, and exhibited higher gelatinisation temperature, lower swelling power, higher solubility in water as well as in dimethyl sulfoxide and lower intrinsic viscosity. The in‐vitro digestibility of starches from native and malted millets was more or less similar but it was different for different starches: pearl millet starch was more susceptible whereas finger millet starch was slighly resistant for amylolysis.
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