Abstract
AbstractThe starch from pearl millet is sequestered and modified using acidic, hydrothermal, and enzymatic processes. The yield, protein, moisture, ash, swelling power, solubility, color, water binding capacity, bulk density, sediment volume, gel consistency, freeze‐thaw stability, pasting capabilities, and paste clarity of native and different modified starches are characterized. Both the swelling power and solubility increase as a result of hydrothermal modification (HTMS). For acid and enzymatically modified starches (EMS), L value is greater. For acid modified starch (AMS) and EMS, a substantial decrease (p < 0.05) in residue volume and water binding aptitude is noted. All adjustments see a drop in peak viscosity values. However, the freeze‐thaw stability and paste clarity of EMS and AMS are enhanced.
Published Version
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