Academic literature on the topic 'Wheat-finger millet composite flour'

"Quality Characteristics of Custard Made from Composite Flour of Germinated Finger Millet, Rice, and Soybean." In Innovative Food Science and Emerging Technologies. Apple Academic Press, 2018. http://dx.doi.org/10.1201/b22470-33.

"Chung and Ohm triterpene alcohols including 4,4'-dimethylsterols, which is germ and aleurone fractions (Table 25). Germs are the substantially higher than those in corn oil and wheat germ richest source of lipids among all cereal grain fractions, oil [126,127,129]. even though they are relatively small fractions of grain Kuroda et al. [128] analyzed SE, S, SG, and ASG of kernels. The weight percentage of germ is 10-14% of corn, bran separately (Table 22). The 4-methylsterols and triter-8-12% of sorghum, 7% of oats, 2-4% of wheat and 1-2% pene alcohols with 4,4'-dimethylsterol were found along of rice kernel weights. with the 4-demethylsterols in SE and S but not in SG or Lipids are unevenly distributed in grain fractions, and ASG. The principal FA components of SE were linoleic lipid distribution differs among grains (Table 25). In corn (58.3%), oleic (30.4%), and palmitic (7.4%) acids, where-kernels, 73-85% of the lipid is distributed in the germ frac-as those of ASG were linoleic (42.5%), palmitic (29.9%), tions [137,138], whereas in rye, triticale, and wheat ker-and oleic (22.7%) acids [97]. The principal 4-demethyl-nels, 34-42% of the lipid is in the germ fraction [78]. The sterols of all flour sterol lipids (SE, S, SG, and ASG) and corn lipid distribution is quite similar despite the genetic bran oil were (3-sitosterol, campesterol, and stigmasterol differences in strains. The H51 is inbred; LG-11 is a three-(Table 22). The principal 4-monomethylsterols of bran oil way cross hybrid forage corn; both the waxy maize and and sterol lipids (SE and S) were gramisterol and citrosta-amylomaize are endosperm mutants. Amylomaize is also a dienol, and the principal 4,4'-dimethylsterols were 24-high-oil strain [9]. Price and Parsons [139] reported that methylenecycloartanol and cycloartenol. the hulless barley (Prilar) and the hulless oat (James) lipids Mahadevappa and Raina [129] reported the total sterol were distributed mainly in the bran-endosperm fractions lipid content as 149 mg in 100 g finger millet including 13 (Table 26). mg SE, 91 mg S, 25 mg SG, and 20 mg ASG. The major Among oat groat fractions, FL and TL were highest in FA, totaling 85-90%, were the same in both esterified the scutellum and BL were highest in embryonic axis sterols, but the proportions varied: palmitic, oleic, and (Table 27). Both red and white proso millet fractions con-linoleic acids comprised 24, 49, and 17% in SE and 43, 36, tained similar lipid contents except for the bran FL con-and 7% in ASG. All flour sterol lipids in finger millet con-tents, which were somewhat higher in the white than those tained 80-84% (3-sitosterol with the reminder being stig-in the red proso millets [33]. masterol [129]. The starch composition influences the lipid content of The 4-demethylsterols compose 87-98% of the total starch. High-amylose barley and corn starch contained sterols in both corn oil and wheat germ oil (Table 23). The higher FFA and LPL contents than waxy and normal types 4-demethylsterol contents were 1441 and 1425 mg in 100 (Table 28). Waxy-type starch contained lower lipid content g of corn oil and wheat germ oil, respectively [130]. The 13-than normal starchs of barley, corn, and rice (Table 28). sitosterol and campesterol are the major 4-demethylsterols in both corn oil and wheat germ oil. The major 4-B. Lipid Compositions in Various monomethylsterols are gramisterol and citrostadienol. In Grain Fractions addition, obtusifoliol is another major component in corn jor 4,4'-dimethylsterols are 24-methylenecy-Since the cereal lipid compositions are too complex to oil. The ma compare for all grains in one section, each will be dis-cloartanol and cycloartenol in corn and wheat germ oils. A cussed separately. substantial amount of 13-amyrin is present in wheat germ oil (Table 23). 1. Barley Long-term storage or heat treatment of flour [132] pro-The average compositions of NL and PL for two varieties, duces sitosterol oxides. The production of sitosterol oxides Kearney (winter type) and Prilar (spring type), are given in was investigated using wheat flour [132]. The 7-hydroxy-Table 29. In barley, like other cereal grains, NL are the ma-sitosterol of wheat flour lipid increased from 25.4 ppm af-jor class of NSTL (Table 3) and over one half of NL are TG ter 2 months storage to 245.0 ppm after storage of 36 (Table 29). The NL also contains 9.8% free sterols, 4.4% months (Table 24). SE, and 5.7% HC [139]. The two major classes of PL are PC and LPC (Table 29). The FA composition varies among lipid classes. The major FA is 18:2 for all classes except for IV. LIPIDS IN STRUCTURAL PARTS PG and PA. The "others" in Table 29 include relatively OF GRAINS small quantities of the other minor FA (12:0, 14:0, 16:1 A. Lipid Contents in Various and 20:0) [142,143]. Grain Fractions The NSL contents and compositions in hulless barley (Prilar) fractions and their FA compositions of NL, GL, Endosperms are the major fractions of all cereal grains, and PL are given in Table 30. The FA composition differs and yet their lipid contents are significantly lower than depending on the structural parts of the barley kernels." In Handbook of Cereal Science and Technology, Revised and Expanded. CRC Press, 2000. http://dx.doi.org/10.1201/9781420027228-45.