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Please use this identifier to cite or link to this item: http://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5543
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dc.contributor.authorMULIMANI, VH
dc.contributor.authorSUPRIYA, D
dc.date.accessioned2020-06-12T15:08:12Z-
dc.date.available2020-06-12T15:08:12Z-
dc.date.issued1993
dc.identifier.citationJOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , Vol. 30 , 5 , p. 321 - 323en_US
dc.identifier.urihttp://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5543-
dc.description.abstractSorghum (Sorghum bicolor M) seeds were analysed for amylase inhibitory activity and the effects of cooking on them were studied. Cooking and UV radiation decreased the amylase inhibitory activity. The loss of amylase inhibitory activity in pre-soaked sorghum seeds after these heat treatments was more drastic than in the heat-treated raw seeds. Amylase inhibitory activities in some commonly consumed sorghum products were tested. Popped sorghum and idli did not exhibit any amylase inhibitory activity, though it was present in the grains used for making these products.en_US
dc.publisherASSN FOOD SCIENT TECHN INDIA
dc.subjectALPHA-AMYLASE INHIBITOR
dc.subjectSORGHUM
dc.subjectCOOKING
dc.subjectUV RADIATION
dc.subjectSORGHUM PRODUCTS
dc.titleALPHA-AMYLASE INHIBITOR ACTIVITY IN SORGHUM GRAINS - EFFECTS OF COOKING AND UV-RADIATIONen_US
dc.typeArticle
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