Improved Storage Stability of Pearl Millet Flour Through Microwave Treatment

Improved Storage Stability of Pearl Millet Flour Through Microwave Treatment

Due to the high fat content and lipase activity, the pearl millet ( Pennisetum typhoides ) flour had limited shelf-life at ambient conditions. The present study was aimed to inactivate lipase in pearl millet grains through microwave treatment. Microwave heating of pearl millet grains decreased lipas...

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Veröffentlicht in:Agricultural research (India : Online) 2012-12, Vol.1 (4), p.399-404
Hauptverfasser: Yadav, Deep N., Anand, Tanupriya, Kaur, Jaspreet, Singh, Ashish K.
Format: Artikel
Sprache:eng
Schlagworte:
Biodiversity
Biomedical and Life Sciences
Cell Biology
Full-Length Research Article
Life Sciences
Plant Biochemistry
Plant Ecology
Plant Genetics and Genomics
Plant Sciences
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Zusammenfassung:Due to the high fat content and lipase activity, the pearl millet ( Pennisetum typhoides ) flour had limited shelf-life at ambient conditions. The present study was aimed to inactivate lipase in pearl millet grains through microwave treatment. Microwave heating of pearl millet grains decreased lipase activity significantly ( p  
ISSN:2249-720X
2249-7218
DOI:10.1007/s40003-012-0040-8