Physico‐chemical Properties of Native and Malted Finger Millet, Pearl Millet and Foxtail Millet Starches
N. G. Malleshi, H. S. R. Desikachar, Rudrapatnam N. Tharanathan
Starch - Stärke
Abstract
Abstract 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.
Extracted Claims
8 claims extracted from this paper into the knowledge graph
finger millet starch was slightly resistant to amylolysis
“pearl millet starch was more susceptible whereas finger millet starch was slighly resistant for amylolysis”
malt starches exhibited lower swelling power
“Malt starches, as compared with native starches, exhibited lower swelling power”
malt starches exhibited higher solubility in water
“Malt starches, as compared with native starches, exhibited higher solubility in water”