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Kanchana, S.
- 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 Health
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- Studies on the Quality Evaluation of Idli Prepared from Barnyard Millet (Echinochloa frumentacaea)
Abstract Views :874 |
PDF Views:0
Authors
J. Vanithasri
1,
S. Kanchana
2
Affiliations
1 Department of Food Science and Nutrition, Home Science College and Research Institute (T.N.A.U.) Madurai, T.N., IN
2 Department of Food Science and Nutrition, Home Science College and Research Institute (T. N.A.U.) Madurai, T.N., IN
1 Department of Food Science and Nutrition, Home Science College and Research Institute (T.N.A.U.) Madurai, T.N., IN
2 Department of Food Science and Nutrition, Home Science College and Research Institute (T. N.A.U.) Madurai, T.N., IN
Source
Asian Journal of Home Science, Vol 8, No 2 (2013), Pagination: 373-378Abstract
Barnyard millet (Echinochloa frumentacea) is one of the hardiest millet, which is called by several other names viz., kuthiraivali (T), shama (H), shamula (M), sawank (T) and sama (G). An investigation was undertaken to develop value added barnyard millet idlis. Standardization trials indicated that incorporation of barnyard millet at 30, 40 and 50 per cent could be incorporated in the standard recipe to yield acceptable idlis with low fat 0.88g per cent. Barnyard millet rice idlis were developed and its nutritionally superior than the control idlis. Wide variations in physico-chemical characteristics of the idlis were noted. Average value of volume, weight, pH, spreadability, specific gravity, diameter and width of barnyard millet rice idli ranged from 1.40ml, 2.91g, 1.03, 0.40cm, 1.25g/cm3, 7.2cm and 2.6cm, respectively. The protein (6.82g), fibre (4.64g), phosphorus (122.01mg) and iron (4.05mg) were comparatively better than control idli. The organoleptic qualities of idlis were analysed by panellists on a 9 point hedonic scale and found to be organoleptically good.Keywords
Quality Evaluation, Idli,barnyard MilletReferences
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