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Titre du document / Document title

Non-starch polysaccharides and bound phenolic acids from native and malted finger millet (Ragi, Eleusine coracana, Indaf - 15)

Auteur(s) / Author(s)

SUBBA RAO M. V. S. S. T. (1) ; MURALIKRISHNA G. (1) ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

(1) Biochemistry and Nutrition Department, Central Food Technological Research Institute, Mysore-570 013 Karnataka, INDE

Résumé / Abstract

Nature of non-starch polysaccharides (NSP) and bound phenolic acids from native and malted ragi were studied using a recently-released hybrid variety of ragi, (Indaf-15). Yields of water-soluble NSP, hemicellulose-B and cellulose polysaccharides increased upon malting whereas a substantial decrease in the yield of hemicellulose-A was observed. Hemicellulose-B is the most viscogenic and its relative viscosity decreased from 3.04 to 1.98 upon 96 h of malting, whereas the solubility and viscosities of the rest of the NSP increased upon malting. The major sugars identified in all the NSP fractions were arabinose, xylose, galactose and glucose. A one- to two-fold decrease in arabinose was observed in all the NSP upon malting except for the alkali-insoluble residue wherein a decrease of glucose was observed. A progressive decrease in the pentose to hexose ratio was observed, indicating mainly pentosan degradation during malting, whereas an increase in the pentose to hexose ratio was observed in the alkaline-insoluble residue (AIR). Ferulic, caffeic and coumaric acids were identified as the major bound phenolic acids in native ragi and one- to two-fold decrease was observed in their contents after 4 days of malting.

Revue / Journal Title

Food chemistry    ISSN  0308-8146   CODEN FOCHDJ 

Source / Source

2001, vol. 72, no2, pp. 187-192 (28 ref.)

Langue / Language

Anglais

Editeur / Publisher

Elsevier, Kidlington, ROYAUME-UNI  (1976) (Revue)

Mots-clés anglais / English Keywords

Millet

;

Malting

;

Solubility

;

Viscosity

;

Chemical composition

;

Eleusine coracana

;

Polysaccharide

;

Phenolic acid

;

Gramineae

;

Monocotyledones

;

Angiospermae

;

Spermatophyta

;

Cereal

;

Food technology

;

Physicochemical properties

;

Cereal crop

;

Carbohydrate

;

Organic acids

;

Mots-clés français / French Keywords

Millet

;

Maltage

;

Solubilité

;

Viscosité

;

Composition chimique

;

Eleusine coracana

;

Polyoside

;

Acide phénolique

;

Gramineae

;

Monocotyledones

;

Angiospermae

;

Spermatophyta

;

Céréale

;

Technologie alimentaire

;

Propriété physicochimique

;

Plante céréalière

;

Glucide

;

Acide organique

;

Mots-clés espagnols / Spanish Keywords

Mijo

;

Malteado

;

Solubilidad

;

Viscosidad

;

Composición química

;

Eleusine coracana

;

Poliósido

;

Acido fenólico

;

Gramineae

;

Monocotyledones

;

Angiospermae

;

Spermatophyta

;

Cereal

;

Tecnología alimentaria

;

Propiedad fisicoquímica

;

Planta cerealista

;

Glúcido

;

Acido orgánico

;

Localisation / Location

INIST-CNRS, Cote INIST : 17810, 35400009404394.0050

Nº notice refdoc (ud4) : 860450



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