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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Bibliographic Details
Published in:Agricultural research (India : Online) 2012-12, Vol.1 (4), p.399-404
Main Authors: Yadav, Deep N., Anand, Tanupriya, Kaur, Jaspreet, Singh, Ashish K.
Format: Article
Language:English
Subjects:
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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Summary: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