DSpace Repository

Effect of Modification Methods on Gelatinization Properties and Colour Attributes of Kithul (Caryotaurens) Flour

Show simple item record

dc.contributor.author Wijesinghe, J.A.A.C.
dc.contributor.author Wickramasinghe, I.
dc.contributor.author Saranandha, K.H.
dc.date.accessioned 2017-02-27T08:38:31Z
dc.date.available 2017-02-27T08:38:31Z
dc.date.issued 2015-10
dc.identifier.citation Wijesinghe, J.A.A.C., Wickramasinghe, I., & Saranandha, K.H. (2015). Effect of Modification Methods on Gelatinization Properties and Colour Attributes of Kithul (Caryotaurens) Flour. International Journal of Science and Research (IJSR), 4(10), 2189-2192. en_US, si_LK
dc.identifier.issn 2319-7064 (online)
dc.identifier.uri http://dr.lib.sjp.ac.lk/handle/123456789/4146
dc.description.abstract The aim of the present study is to compare gelatinization properties and colour attributes of modified Klthul (Caryotaurens) flour with thrree different modification methods to find out the suitability as a new modified flour source for industrial use. Isolated flour was subjected to physical, chemical modifications to generate pre-gelatinized (PG), acid modified (AC) and dextrinized(DX) flour treatments. The colour attributes and thermal analysis of the native (RW) and modified flour were characterized: Results obtained revealed that Lightness (L *) was increased with following modifications titan unmodified samples while redness (a*) and yellowness (b *) were reduced. Gelatinization initial temperature and enthalpy were significantly increased in DX flour treatment. All three modifications were significantly affected on gelatinization enthalpy with a comparison of RW flour samples. Finally, DX flour treatment provides most modified characteristics with highest thermal properties. en_US, si_LK
dc.language.iso en en_US, si_LK
dc.publisher IJSR en_US, si_LK
dc.subject Kithul en_US, si_LK
dc.subject (Caryotaurens) en_US, si_LK
dc.subject Modified flour en_US, si_LK
dc.subject Functional properties en_US, si_LK
dc.subject DSC en_US, si_LK
dc.subject Gelatinization en_US, si_LK
dc.title Effect of Modification Methods on Gelatinization Properties and Colour Attributes of Kithul (Caryotaurens) Flour en_US, si_LK
dc.type Article en_US, si_LK


Files in this item

This item appears in the following Collection(s)

Show simple item record

Search DSpace


Browse

My Account