Comparison of functional properties of hybrids and varieties of pearl millet (Pennisetum americanum)

Authors
Citation
M. Malik et U. Singh, Comparison of functional properties of hybrids and varieties of pearl millet (Pennisetum americanum), J FD SCI M, 38(4), 2001, pp. 393-396
Citations number
16
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
4
Year of publication
2001
Pages
393 - 396
Database
ISI
SICI code
0022-1155(200107/08)38:4<393:COFPOH>2.0.ZU;2-S
Abstract
Several functional properties of flours of newly developed four hybrids and three varieties of pearl millets grown under similar agronomic conditions were examined. There were no large and significant (P<0.05) differences in the water and oil absorption values among the hybrids and varieties. Mean f lour solubility values were significantly (P<0.05) higher in hybrids than i n varieties, whereas small variations between these two groups of genotypes were noticed for the swelling power of flour samples. Significant differen ces (P<0.05) in the nitrogen solubility index (NSI) values were obtained am ong hybrids and varieties, although the magnitude of difference was small. The higher concentration of the flour was required to form a gel in case cf varieties as compared with hybrids.