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Articles by N.G. Malleshi
Total Records ( 3 ) for N.G. Malleshi
  S. Chethan and N.G. Malleshi
  Finger millet, one of the important minor cereals contains 0.3-3% polyphenols. The millet is known for its health benefits such as hypoglycemic, hypocholestrolemic and anti-ulcerative characteristics, besides for its extremely good storage qualities. It is generally presumed that, the polyphenols of millet have major beneficial role in some of these health beneficial characteristics of millet. However, a very limited reports are available relating to the varietal variations with respect to the polyphenol contents, methods of isolation and characterization of the polyphenols and their nutritional implications. Recently, some information on the characteristics of millet polyphenols, their localization in the millet kernel and also on their nutraceutical ability has been generated. This review deals with the information published as well as under publication on the millet polyphenols in general and their isolation, characterization and also their nutraceutical potential in particular.
  Manisha Guha , Shankar Shetty Umesh , S. Yella Reddy and N.G. Malleshi
  Functional properties of rice with slow carbohydrate digestibility developed by CFTRI (Mysore, India) were studied. The processed rice exhibited typical characteristics of pre-gelatinized starch, having high hydration at lower temperature (≤50°C) and low hydration capacity at higher temperatures (≥50°C). The insoluble amylose content and sediment volume of processed rice increased by 18.9 and 37.3%, respectively, compared to its native counterpart. Gel consistency was higher by four times, whereas resistant starch content of processed rice was higher by 2.6 times compared to native rice. The in-vitro carbohydrate digestibility of processed rice after 30 min was lower by 16% than its native counterpart. The pasting characteristics indices determined in rapid visco-analyser and the endothermic energy determined in the differential scanning calorimetry were considerably lower as compared to the native rice. The scanning electron microscopic examination revealed the continuous rigid matrix whereas the X-ray diffractograms showed negligible crystallinity of starch, indicating the presence of gelatinized starch in the processed rice. This observation indicates its suitability as a staple to the population at the risk of diabetes and obesity.
  Usha Dharmaraj , R. Ravi and N.G. Malleshi
  The decorticated finger millet was subjected to high temperature short time treatment to prepare the expanded product. The product with 5.64 expansion ratio showed a cream color and was very light in weight with a bulk density of 0.14 g/ml and contained 4.69 g/100 g protein, 0.74 g/100 g ether extractives, 72 g/100 g carbohydrates, 11 g/100 g dietary fiber, and 190 mg/100 g calcium. The expanded millet was a crisp product with very low compression values (2.14 N) and contained two thin concentric layers with a vacuole inside. The pasting profile of the product revealed substantial initial viscosity and negligible set back viscosity. The functional and textural properties indicated the possible usage of the product in snacks and supplementary foods.
 
 
 
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