The Effect of Cooking on the Nano-Sized Crystallites in Finger Millet and Barley Using Waxs Data

Finger millet and barley malt flours, as well as their blends, were cooked and the hydrolysates were spray dried. These samples along with native millet and barley flours were used for recording X-ray diffraction data in the range 2θ  =  2 to 40°. Using an in-house line profile analysis (LPA) progra...

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Bibliographic Details
Published inInternational journal of food properties Vol. 11; no. 4; pp. 781 - 790
Main Authors Smitha, V.K., Samir, O.M., Urs, R. Gopalkrishne, Mahesh, S.S., Malleshi, N.G., Somashekar, R.
Format Journal Article
LanguageEnglish
Published Taylor & Francis Group 18.11.2008
Subjects
Barley
Crystallinity
Crystallite Size
Finger millet
Malt
WAXS
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Summary:Finger millet and barley malt flours, as well as their blends, were cooked and the hydrolysates were spray dried. These samples along with native millet and barley flours were used for recording X-ray diffraction data in the range 2θ  =  2 to 40°. Using an in-house line profile analysis (LPA) program based on the Fourier method, the nano-sized crystallite dimension along with the intrinsic strain present in these cereals have been estimated for the first time. The effects of hydrolyzing the malts and their blends on the nano-sized crystallites have been discussed.
ISSN:1094-2912
1532-2386
DOI:10.1080/10942910701611162