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Resumen:
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Maize, pearl millet, barley, sorghum, wheat, oats and rice were hydrated and hydrothermally treated at different conditions and flaked in a roller flaker. Maize showed highest amylose content (~ 29%) and wheat had least amylose content (20%). Marginal decrease was observed in the amylose content after flaking and blistering, because of reduction in anatomical parts while preparing the flakes. Soluble amylose was least in wheat and highest in oats. Gelatinization temperature (GT) was highest in pearl millet (77.40 C) and least in barley (59.50 C). Peak viscosity (PV) was high in all the grains except pearl millet and the values ranged from 363 to 925 BU. On flaking and blistering, the GT values and P V reduced to different extent. In wheat and oats flakes the GT was high, indicating clearly these grains have undergone a type of parboiling effect. Swelling power in grains were 11 to 17 and solubility were 8 to 29%. On flaking, the Swelling power remained almost same, however the solubility increased to significant extents. Grains hydrated slowly but flakes hydrated fast, indicating the effect of hydrothermal treatment along with parboiling. Equilibrium moisture content on soaking at room temperature was very high in barley (46%, w.b) and least in maize grits and sorghum ( ~ 30% , w.b). Polyphenol content was highest in pearl millet (180 mg GAEq/100g db) and least was in maize grits (22 mg GAEq/100g). This reduced to different extent after flaking and blistering. Because of blistering, these flakes are used as a Ready to eat snacks.
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