The Indian Journal of Nutrition and Dietetics

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The Characterization of Legume Starches


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1 Department of Home Economics, Lady Amritabai Daga College of Women, Nagpur - 440 010, India
     

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The major emphasis in microscopic studies of properties of food materials relates to texture and textural changes. Sherman discussed the internal structure of food materials and stressed the importance of the study of textural properties. Various methods are employed to study the structural features of starch granules such as Light microscopy, Polarized light microscopy, X-ray Diffractometry (XRD) and Scanning Electron Microscopy (SEM).
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  • The Characterization of Legume Starches

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Authors

Madhuri Kelkar
Department of Home Economics, Lady Amritabai Daga College of Women, Nagpur - 440 010, India
Pratima Shastri
Department of Home Economics, Lady Amritabai Daga College of Women, Nagpur - 440 010, India
B. Y. Rao
Department of Home Economics, Lady Amritabai Daga College of Women, Nagpur - 440 010, India

Abstract


The major emphasis in microscopic studies of properties of food materials relates to texture and textural changes. Sherman discussed the internal structure of food materials and stressed the importance of the study of textural properties. Various methods are employed to study the structural features of starch granules such as Light microscopy, Polarized light microscopy, X-ray Diffractometry (XRD) and Scanning Electron Microscopy (SEM).