Changes in carbohydrates, proteins and lipids of finger millet after hydrothermal processing

LWT

Volumn 44, Issue 7, 2011, Pages 1636-1642

  Dharmaraj, Usha ^a   Malleshi, N G ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Finger millet; Hydrothermal processing; Lipid, protein and carbohydrate profiles; Nutrient composition

Indexed keywords

CARBOHYDRATES; CELLULOSE; CYCLODEXTRINS; GAS CHROMATOGRAPHY; GEL PERMEATION CHROMATOGRAPHY; LIPIDS; NUTRIENTS; PHYSICOCHEMICAL PROPERTIES; STARCH;

ACETYL DERIVATIVES; DIFFERENT SOLVENTS; FINGER MILLETS; HYDROTHERMAL PROCESSING; HYDROTHERMAL TREATMENTS; NON-STARCH POLYSACCHARIDES; NUTRIENT COMPOSITION; PECTIC POLYSACCHARIDES;

PROTEINS;

ELEUSINE CORACANA;

EID: 79954631088     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.08.014     Document Type: Article

References (36)

1. AACC Approved methods of the American Association of Cereal Chemists 2000, AACC, St Paul. 10th ed.
2. Ali S.Z., Bhattacharya K.R. Hydration and amylose-solubility behaviour of parboiled rice. Lebensmittel-Wissenschaft und-Technologie 1972, 5(6):207-212.
3. Asp N.G., Johansson C.G., Hallmer H., Siljestrom M. Rapid enzymatic assay of insoluble and soluble dietary fiber. Journal of Agricultural and Food Chemistry 1983, 31:476-482.
4. Bayram M. Bulgur around the world. Cereal Foods World 2000, 45:80-82.
5. Bhattacharya K.R., Ali S.Z. Changes in rice during parboiling and properties of parboiled rice. Advances in cereal science and technology 1985, Vol. 7:105-167. AACC, Minnesota. Y. Pomeranz (Ed.).
6. Chethan S., Malleshi N.G. Finger millet polyphenols: characterization and their nutraceutical potential. American Journal of Food Technology 2007, 2(7):582-592.
7. Chinnaswamy R., Bhattacharya K.R. Characteristics of gel-chromatographic fractions of starch in relation to rice and expanded rice-product qualities. Starch 1986, 38:51-57.
8. Desikachar H.S.R. Effect of wet heat treatment on the culinary qualities of ragi (Eleusine coracana). Journal of Food Science and Technology 1972, 9(3):149-150.
9. Ford C.W. Estimation of hexose:pentose ratios in solution using the phenol-sulphuric acid method. Journal of the Science of Food and Agriculture 1981, 32(2):153-156.
10. Holm J., Bjorck I. Effects of thermal processing of wheat on starch: II. Enzymic availability. Journal of Cereal Science 1988, 8:261-268.
11. Hulse J.H., Laing E.M., Pearson O.E. Sorghum and the millets: Their composition and nutritive value 1980, Academic Press, New York.
12. Kamini Devi, Geervani P., Sumathi S. Changes in solubility and in vitro digestibility of rice proteins subjected to heat processing. Journal of Food Science and Technology 1997, 34(4):345-347.
13. Karkalas J., Ma S., Morrison W.R., Pethrick R.A. Some factors determining the thermal properties of amylose inclusion complexes with fatty acids. Carbohydrate Research 1995, 268:233-247.
14. Krishnamurthy M.N., Sudershan Rao, Mallika, Kapur O.P. Detection of animal fat (beef tallow) in vanaspati. Indian Food Packer 1983, 17:108-111.
15. Laemmli U.K. Cleavage of structural proteins during the assembly of the head of bactriophage T4. Nature (London) 1970, 227:680-685.
16. Lakshmi Kumari P., Sumathi S. Effect of consumption of finger millet on hyperglycemia in non-insulin dependent diabetes mellitus (NIDDM) subjects. Plants Foods for Human Nutrition 2002, 57:205-213.
17. Mahanta C., Bhattacharya K.R. Thermal degradation of starch in parboiled rice. Starch 1989, 41(3):91-94.
18. Malleshi N.G. Processing of small millets for food and industrial uses. Small millets in global agriculture 1989, 325-339. Oxford and IBH Publishing Company, New Delhi. A. Seetharam, K.W. Riley, G. Harinarayana (Eds.).
19. Malleshi, N. G. (2006). Decorticated finger millet (Eleusine coracana) and a process for preparing the decorticated finger millet. US Patent No. 7029720.
20. Malleshi N.G., Desikachar H.S.R., Tharanathan R.N. Free sugars and non-starchy polysaccharides of finger millet (Eleusine coracana), pearl millet (Pennisetum typhoideum), foxtail millet (Setaria italica) and their malts. Food Chemistry 1986, 20:253-261.
21. Malleshi, N. G., & Ushakumari, S. R. (2007). A process for preparation of expanded finger millet. South African Patent No. 4704.
22. Mouliswar P., Kurien S., Daniel V.A., Malleshi N.G., Venkat Rao S. In vitro digestibility of protein and starch of energy food and its bulk reduction. Journal of Food Science and Technology 1993, 30:36-39.
23. Priestley R.J. Studies on parboiled rice: part I - comparison of the characteristics of raw and parboiled rice. Food Chemistry 1976, 1:5-14.
24. Raghavendra Rao S.N., Juliano B.O. Effect of parboiling on some physicochemical properties of rice. Journal of Agricultural and Food Chemistry 1970, 18(2):289-294.
25. Raja K.C.M., Sindhu P. Properties of steam-treated arrowroot (Maranta arundinacea) starch. Starch 2000, 52:471-476.
26. Reza M.I.H., Chowdhury A.Q., Pasha M.K. Characterization of proteins of brown, bran and endosperm of raw and parboiled rice. Research Journal of Agriculture and Biological Sciences 2005, 1(2):184-189.
27. Sawardekar J.S., Sloneker J.M., Jeanes A. Quantitative determination of monosaccharides as their alditol acetates by gas liquid chromatography. Analytical Chemistry 1965, 27:1602-1604.
28. Schacterle G.R., Pollack R.L. A simplified method for the quantitative assay of small amounts of protein in biologic material. Analytical Biochemistry 1973, 51:654-655.
29. Serna-Saldivar S.O., Clegg C., Rooney L.W. Effects of parboiling and decortication on the nutritional value of sorghum (Sorghum bicolor L. Moench) and pearl millet (Pennisetum glaucum L.). Journal of Cereal Science 1994, 19:83-89.
30. Shobana S., Malleshi N.G. Preparation and functional properties of decorticated finger millet (Eleusine coracana). Journal of Food Engineering 2007, 79:529-538.
31. Shyam Prasad Rao R., Muralikrishna G. Water soluble feruloyl arabinoxylans from rice and ragi: changes upon malting and their consequence on antioxidant activity. Phytochemistry 2006, 67:91-99.
32. Singleton V.L., Orthofer R., Rosa M.L. Analysis of total phenols and other oxidation substrate and antioxidants by means of Folin-Ciocalteau reagent. Methods in Enzymology 1995, 299:152-171.
33. Sowbhagya C.M., Bhattacharya K.R. A simplified colorimetric method for determination of amylose content in rice. Starch 1971, 23(2):53-56.
34. Ushakumari, S. R. (2009). Technological and physicochemical characteristics of hydrothermally treated finger millet. Ph. D. Thesis submitted to the University of Mysore, Mysore.
35. Vaishali V.A., Sadhana R.J. Effect of traditional food processing on phytate degradation in wheat and millets. Journal of Agriculture and Food Chemistry 1997, 45:1659-1661.
36. Youssef A.M. Extractability, fractionation and nutritional value of low and high tannin sorghum proteins. Food Chemistry 1998, 63(3):325-329.