Jump to Main Content
- Cappato, Leandro P., et al. Show all 6 Authors
- Journal of cereal science 2019 v.85 pp. 120-129
- Pennisetum glaucum; color; cooking; cooking quality; grains; ohmic heating; pasting properties; pericarp; solubility; starch; texture; viscosity; water uptake; whole grain foods
- ... The effects of two cooking methods, ohmic heating (OH) and conventional open-pan (CONV) on the cooking yield, texture profile analysis (TPA), color parameters, water absorption (WAI), solubility index (WSI) and pasting properties (RVA) of pearl millet grains (Pennisetum glaucum (L.) R. Br.) were investigated. Whole grains were pre-processed by mechanical decortication for 5 min to obtain a 9.1% de ...