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Physico‐chemical Properties of Native and Malted Finger Millet, Pearl Millet and Foxtail Millet Starches
Author(s) -
Malleshi N. G.,
Desikachar H. S. R.,
Tharanathan R. N.
Publication year - 1986
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19860380608
Subject(s) - foxtail , starch , amylose , finger millet , chemistry , food science , solubility , resistant starch , agronomy , biology , organic chemistry
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.