The effect of cooking on the nano-sized crystallites in finger millet and barley using waxs data

Smitha, V. K. and Samir, O. M. and Urs, Gopalkrishne R. and Mahesh, S. S. and Malleshi, N. G. and Somashekar, R. (2008) The effect of cooking on the nano-sized crystallites in finger millet and barley using waxs data. International Journal of Food Properties, 11 (4). pp. 781-790. ISSN 1532-2386

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Abstract

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.

Item Type:	Article
Subjects:	D Physical Science > Physics
Divisions:	Department of > Physics
Depositing User:	Manjula P Library Assistant
Date Deposited:	26 Aug 2019 11:38
Last Modified:	26 Aug 2019 11:38
URI:	http://eprints.uni-mysore.ac.in/id/eprint/7081

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