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ABSTRACT:
SUBMITTER: Punia R
PROVIDER: S-EPMC5686029 | biostudies-literature | 2017 Dec
REPOSITORIES: biostudies-literature
Punia Rakesh R Sharma Madan Mohan MM Kalita Dipankar D Mukhrjee Jagriti J Nayak Tarkeshwar T Singh Harinder H
Journal of food science and technology 20171020 13
This is a first kind of study on genotype diversity of starches of Moth Bean an underutilized pulse of India. Physicochemical properties like amylose content (7.8-21.4%), swelling power (11-13.5 g/g), solubility (5.9-9.0%) of starches were observed to differ significantly among the six moth bean starches. Swelling power of all the moth bean starches was observed to increase in the temperature range of 55-95 °C. Scanning electron microscopy indicated polyhedral, irregular shape of granule. X-ray ...[more]