کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
223875 464412 2010 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Milling behavior of hulled barley and its thermal and pasting properties
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Milling behavior of hulled barley and its thermal and pasting properties
چکیده انگلیسی

Eight commonly grown Indian hulled barley cultivars were studied for their dehusking, pearling, physico-chemical, β-glucan, pasting and thermal behavior. Milling of the hulled barley at 14% moisture significantly lowered the dehusking and pearling time as compared to milling at 10% moisture content. The extraction rate ranged from 55.05% to 62.35% and significantly (p < 0.05) differed among the cultivars. Particle size distribution of flours was significantly different among the cultivars with flour from RD-2552 and RD-2035 cultivars having the most even particle size distribution. The colour difference (ΔE) was not significantly different among cultivars. The extractable β-glucan content varied from 1.93% to 3.81% among the cultivars and was highest in PL-172. The final pasting viscosity was significantly different among cultivars while the pasting temperature did not vary significantly. The enthalpy (ΔH) of gelatinization of barley flour varied from 4.45 to 7.08 J/g and gelatinization temperature (Tp) varied from 64.23 to 66.26 °C.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 97, Issue 3, April 2010, Pages 329–334
نویسندگان
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