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

Malik, M Singh, U

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

16

INGLESE

Article

Food Science/Nutrition

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

0022-1155 → ACNP

38

4

2001

393 - 396

ISI

0022-1155(200107/08)38:4<393:COFPOH>2.0.ZU;2-S

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.