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 |