The Effect Of Cooking On The Nano-sized Crystallites In Finger Millet And Barley Using Waxs Data

摘要

Finger millet and barley malt flours, as well as their blends, were cooked and the hydroly-sates were spray dried. These samples along with native millet and barley flours were used for recording X-ray diffraction data in the range 2θ = 2 to 40°. Using an in-house line profile analysis (LPA) program based on the Fourier method, the nano-sized crystallite dimension along with the intrinsic strain present in these cereals have been estimated for the first time. The effects of hydrolyzing the malts and their blends on the nano-sized crystallites have been discussed.