Effect of Different Modification Methods on Gelatinization Properties and Amylose Content of Kithul (Caryota urens) Flour

dc.contributor.author	Wijesinghe, J.A.A.C.
dc.contributor.author	Wickramasinghe, I.
dc.contributor.author	Saranandha, K.H.
dc.date.accessioned	2017-11-15T09:48:40Z
dc.date.available	2017-11-15T09:48:40Z
dc.date.issued	2016
dc.identifier.citation	Wijesinghe, J.A.A.C., Wickramasinghe, I., Saranandha, K.H. (2016). "Effect of Different Modification Methods on Gelatinization Properties and Amylose Content of Kithul (Caryota urens) Flour", Pakistan Journal of Nutrition, Vol.15 (4), pp. 312-318	en_US, si_LK
dc.identifier.issn	1680-5194
dc.identifier.uri	http://dr.lib.sjp.ac.lk/handle/123456789/6809
dc.description.abstract	Attached	en_US, si_LK
dc.description.abstract	Detailed studies have been carried out on Kithul (Caryota urens) native and modified flour as two pre-gelatinized treatments (PGI and PGII), acid modified (AC) and dextrinized modification (DX) flour treatments to compare gelatinization properties and amylose content. Among all treatments, PG-II (modified with excess water at 75°C heat treatment) showed significant changes with higher gelatinization temperatures (To = 74.02°C and Tp = 80.51°C) and lower Conclusion temperature (Tc = 90.04°C), gelatinization enthalpy (5.78 J/g) and amylose content (25.36). This study provides evidence that PGII is the most suitable modification treatment for native Kithul flour for introducing new flour source with an applicable form to meet specific needs with a view to effort expand application within the food industry.
dc.language.iso	en_US	en_US, si_LK
dc.publisher	Pakistan Journal of Nutrition	en_US, si_LK
dc.subject	Kithul	en_US, si_LK
dc.subject	(Caryota urens)	en_US, si_LK
dc.subject	Modified flour	en_US, si_LK
dc.subject	gelatinization properties	en_US, si_LK
dc.subject	amylose content	en_US, si_LK
dc.subject	hydrothermal treatment	en_US, si_LK
dc.title	Effect of Different Modification Methods on Gelatinization Properties and Amylose Content of Kithul (Caryota urens) Flour	en_US, si_LK
dc.type	Article	en_US, si_LK