Legume and cereal starches—why differences in digestibility? — Part II. Isolation and characterization of starches from rice (O. sativa) and ragi (finger millet, E. coracana) (original) (raw)

Carbohydrate Polymers, 1995

Abstract

Starches were isolated from rice and ragi (finger millet) flours and studied for their physicochemical and digestibility properties. Both the starches were poorly birefringent and non-ionic in nature. They exhibited single stage swelling and low solubility in water and showed ~100% (for rice) and ~65% (for ragi) solubility in DMSO after 60 h. Gas liquid chromatography (GLC) analysis of fatty

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