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Ibrahim, S. M.
- Starch : Modification Techniques and Resistant Starch on Human Wellness
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Authors
I. Nousheen Noorul Iyn
1,
P. Banumathi
2,
S. Kanchana
2,
S. P. Sundaram
3,
S. M. Ibrahim
4,
M. Ilamaran
2,
J. Selvi
2
Affiliations
1 Department of Of Food Science and Nutrition, Home Science College and Research Institute, T.N.A.U., Madurai, T.N., IN
2 Home Science College and Research Institute, T.N.A.U., Madurai, T.N., IN
3 Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, T.N., IN
4 Department of Plant Breeding and Genetics, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, T.N., IN
1 Department of Of Food Science and Nutrition, Home Science College and Research Institute, T.N.A.U., Madurai, T.N., IN
2 Home Science College and Research Institute, T.N.A.U., Madurai, T.N., IN
3 Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, T.N., IN
4 Department of Plant Breeding and Genetics, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, T.N., IN
Source
Asian Journal of Home Science, Vol 8, No 1 (2013), Pagination: 305-315Abstract
Starch modifications such as physical, chemical and enzymatic treatments are done to disrupt the granule structure and to induce the required functional properties of native starches. Resistant starch, a non-digestible polysaccharide and highly retrograded starch fraction used as a functional food ingredient which is formed upon modification of starch and food processing is a useful starch derivative. Resistant starch had evoked a considerable position in human society due to its reputed and positive impacts on health analogous to dietary fibre.The present review focuses on the starch modification techniques to improve the functional properties and resistant starch content in foods.Keywords
Starch Modification, Starch Derivative, Resistant Starch, Food Ingredient, Human HealthReferences
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- Frequency and Spectrum of Chlorophyll Mutations in Greengram [Vigna radiata (L.) Wilczek]
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Authors
Affiliations
1 Department of Plant Breeding and Genetics, Agricultural College and Research Institute (T.N.A.U.), Madurai (T.N.), IN
1 Department of Plant Breeding and Genetics, Agricultural College and Research Institute (T.N.A.U.), Madurai (T.N.), IN
Source
Asian Journal of Bio Science, Vol 9, No 2 (2014), Pagination: 204-207Abstract
Greengram [Vigna radiata (L.) Wilczek], popularly known as mungbean, is third most important pulse crop of India. Mungbean is a cheap source of dietary protein for the poor, with high levels of folate and iron compared with many other legumes. Variability is low available in mungbean and hence, to replace conventional breeding, mutation breeding has gained its momentum. Induced mutagenesis thus seems to be an ideal methodology for the induction of desirable genetic variability. Chlorophyll mutations, an important index in the estimation of induced genetic changes in mutagen treated population are most widely employed for assessing the potentialities of mutagens in creating genetic variability. An investigation was carried out in two mungbean genotypes CO (Gg) 7 and NM 65 treated by two mutagens viz., gamma rays and ethyl methane sulphonate. A wide range of chlorophyll mutations was observed and scored in M2 generation. The highest frequency rate was noted at 300 Gray and 10 mM on M1 plant basis and M2 seedling basis in both the genotypes. The mutant chlorina and xantha occurred in all the treatments of gamma rays and EMS at higher proportions.Keywords
Greengram, Chlorophyll Mutation, EMS, Gamma Rays, VariabilityReferences
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