Spaghetti making potential of Indian durum wheat varieties in relation to their protein, yellow pigment and enzyme contents
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/8657/
FC-02-07 |
|
| Title |
Spaghetti making potential of Indian durum wheat varieties in relation to their protein, yellow pigment and enzyme contents
|
|
| Creator |
Mehran, Aalami
Leelavathi, K. Prasada Rao, U. J. S. |
|
| Subject |
04 Wheat
16 Enzyme Chemistry |
|
| Description |
The research was carried out to evaluate spaghetti making potential of 12 Indian durum wheat varieties in relation to their protein and
yellow pigment content and peroxidase, polyphenol oxidase, lipoxygenase, and protease activities. The protein content of the durum
wheat varieties varied from 12.1% to 15.9% and their yellow pigments content ranged from 3.8 to 7.2 ppm. The peroxidase activity
in these wheat varieties varied from 269 to 1010 U/g and polyphenol oxidase activity from 58.8 to 78.3 U/g. The lipoxygenase activity
of durum wheats ranged between 1.44 and 6.88 U/g. Protease activity was in the range of 1.1–5.1 U/ g. The data for varieties MACS-
1967, MACS-3125, MACS-2846, DWR-2006, HI-8498 and N-59 were indicative of their potential for the preparation of pasta products.
|
|
| Date |
2007
|
|
| Type |
Article
PeerReviewed |
|
| Format |
application/pdf
|
|
| Language |
en
|
|
| Identifier |
http://ir.cftri.com/8657/1/Food_Chemistry_100%283%29__2007_1243-1248.pdf
Mehran, Aalami and Leelavathi, K. and Prasada Rao, U. J. S. (2007) Spaghetti making potential of Indian durum wheat varieties in relation to their protein, yellow pigment and enzyme contents. Food Chemistry, 100. pp. 1243-1248. |
|