Abstract
Pearl millet starches were modified using heat moisture treatment (HMT) (moisture content 25%, 110 °C at 3 h) and its structural and in vitro digestibility properties were studied. Amylose content, swelling power and solubility of starches were decreased after HMT. The results showed lower pasting viscosities for HMT starches as compared to native starches, thereby indicating their thermostability, and lower retrogradation capacity. G' values during heating and frequency sweep decreased after HMT. Yield stress and consistency index value ranged from 3.34 to 16.10 Pa and 5.5 to 21.2 Pa.s, the lowest value was observed for cv.HHB-67 and cv.GHB-732, respectively. Steady shear properties showed flow behavior index values <1 for starch pastes, indicating pseudoplastic and shear-thinning behavior. After modification, RS and SDS content increased and RDS content decreased as compared to their native counterpart starches. After HMT modification thermal stability and nutritional value of starches improved which enhance food applications of starches.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
More From: Carbohydrate Polymer Technologies and Applications
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.