Rancidity Matrix: Development of Biochemical Indicators for Analysing the Keeping Quality of Pearl Millet Flour
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Rancidity Matrix: Development of Biochemical Indicators for Analysing the Keeping Quality of Pearl Millet Flour Suneha Goswami 1 & Purva Asrani 1 & T. P. Ansheef Ali 1 & R. Dinesh Kumar 1 & T. Vinutha 1 & K. Veda 1 & Sweta Kumari 1 & Archana Sachdev 1 & Sumer P. Singh 2 & C. Tara Satyavathi 3 & Ranjeet R. Kumar 1 & Shelly Praveen 1 Received: 6 March 2020 / Accepted: 29 July 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Millets are known for its nutritional excellence because of its high nutrient density. Among all the millets, pearl millet is considered the most important nutricereals, having 3–8% lipids. Rancidity or off-odour development in flour is one of the major limiting factors in the popularization of pearl millet all over the world. In the present investigation, we have evaluated the flour (freshly milled and 10 days after milling) of diverse genotypes of pearl millet for their hydrolytic and oxidative degradation of lipids using different biochemical parameters such as comprehensive acid value (CAV: the number of milligrammes of potassium hydroxide required to neutralize the free fatty acids present in 1 g of flour), comprehensive peroxide value (CPV: determination of the primary oxidation product i.e. hydroperoxides in the flour) and activities of lipase and lipoxygenase (LOX). We have classified pearl millet genotypes into low, medium and high rancid groups and developed a rancidity matrix (RM) with 3 groups and 6 classes; the matrix was validated using 93 diverse pearl millet genotypes. RM will be of great help to the pearl millet breeders for developing low rancid pearl millet lines. Keywords Storage quality . Lipase . LOX . Comprehensive acid value . Comprehensive peroxide value . Rancidity matrix
Abbreviations CAV Comprehensive acid value CPV Comprehensive peroxide value LOX Lipoxygenase PM Pearl millet RM Rancidity matrix
Introduction Pearl millet (Pennisetum glaucum) accounts for almost half of global millet production. It is the sixth most important cereal crop in the world, next to maize (Zea mays L.), rice (Oryza sativa L.), wheat (Triticum aestivum L.), barley (Hordeum
* Suneha Goswami [email protected]
Archana Sachdev [email protected]
* Shelly Praveen [email protected]
Sumer P. Singh [email protected]
Purva Asrani [email protected]
C. Tara Satyavathi [email protected]
T. P. Ansheef Ali [email protected]
Ranjeet R. Kumar [email protected]
R. Dinesh Kumar [email protected] 1
Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi, India
2
Division of Genetics, ICAR-Indian Agricultural Research Institute, New Delhi, India
3
All India Coordinated Research on Pearl Millet, Jodhpur 342304, India
T. Vinutha [email protected] K. Veda [email protected] Sweta Kumari [email protected]
Food Anal. Methods
vulgare L.) and sorghum (Sorghum bicolor L.) (FAOSTAT 2014). Global warming is the real threat to the agricultural system, as evident from the decrease in the pr
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