Abstract
Job’s tear grain (Coix lachryma-jobi L.) was hydro-thermally treated to study the effects of heat-moisture treatment on the milling, nutritional and certain physicochemical properties of the grain. The milling yield improved by 30% after processing due to hardening of the grain. This was proved by the texture profile analysis which showed the increased trend in hardness with the increase in the intensity of heat treatment on the grains. The total starch content of the grain was 75–82 g 100 g−1, with just 2–5 g 100 g−1 being amylose. Soaking before steaming has a greater effect on water absorption capacity and solubility power of the grain; it also improved cooking time. The pasting and thermal properties of native and steamed grains were similar but there was a difference in soak and steamed grains. The presence of non-starch components like protein and lipids also played a role in gelatinization and viscosity of the grain.
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