Effects of Roasting and Malting on Physicochemical Properties of Select Cereals and Legumes

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摘要：

Cereal Chem. 75(6):780-784 Pearl millet, teff, cowpea, and peanut used in the formulation of ex- perimental weaning foods were evaluated for changes in physicochemi- cal properties resulting from roasting and malting. The particle size index (PSI) value for cowpea was significantly higher, indicating a finer flour than that obtained from pearl millet. Pearl millet and teff flours did not have significantly different PSI values, water absorption index values, or gruel viscosities. Viscosities for control and roasted cowpea gruels (15%, w/v) were significantly higher than those obtained from peanut gruels. Malting had the greatest impact on physicochemical properties for all grains, whereas roasting produced no significant differences from control flours. Malting yielded apparent increases in grain protein content, and malted seeds yielded finer flours with reduced water absorption and past- ing qualities.

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关键词：

carbohydrates rhamnose deuterium NMR spectroscopy

DOI：

10.1094/CCHEM.1998.75.6.780

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年份：

2007