Physical and Chemical Characteristics of Depigmented Oven Dried Dehulled Millet Flours
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Tarih
2018
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The physical and chemical characteristics oven dried millet flour from dehulled milletsoaked in different media was studied. Depigmented oven dried dehulled millet flour wasproduced by soaking dehulled millet in different solutions; water, 1% NaCl, 1% Na2CO3,and 1% citric acid. All samples were soaked in their respective solution for 12h, dried inthe oven at 60oC for 6h then milled into flour and sieved through 710?m mesh size. Thephysical properties of oven dried dehulled millet; colour had L* (whiteness value), a*(redness values), and b* (yellowness values) that differed significantly ranging from66.74 to 84.21, 0.85 to 1.43, and 6.89 to 12.69 respectively. The minimum, mean andmaximum particle size distributions of samples ranged from 9.53 to 23.41?m, 29.09 to50.15?m and 59.46 to 176.01 ?m respectively. Starch granules in micrographs of ovendried depigmented millet flours were irregular, compact and polygonally shaped.Gelatinization properties of oven dried millet flour; the onset temperature (To), peaktemperature (Tp), end set temperature (Te) and enthalpy varied significantly ranging from70.15 to 97.65 o C, 79.48 to 102.31 o C, 83.30 to 104.96 o C, and 6.70 to 28.41 (J/g)respectively. Chemical properties comprising of moisture, fats, ash, protein, crude fiber,pH, total titratable acidity, pH of soak solution, phytates and tannins varied significantlyranging from 10.19 to 10.88%, 4.27 to 4.61%, 0.71 to 1.19%, 7.25 to 8.67%, 1.00 to1.08%, 4.35 to 8.45, 0.001 to 0.084%, 3.32 to 9.93, 0.60 to 0.62, 1.84 to 6.45mg/g and3.06 to 6.68 mg/g respectively. Depigmenting dehulled millet by soaking in 1% Na2CO3impaired the colour of sample ODMF2 while depigmenting dehulled millet grains bysoaking in 1% citric acid solution for 12 h improved colour of sample ODMF1.
Açıklama
Anahtar Kelimeler
Beslenme ve Diyetetik, Gıda Bilimi ve Teknolojisi
Kaynak
Türk Tarım - Gıda Bilim ve Teknoloji dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
6
Sayı
8
