Abstract
The present study was aimed to modify sorghum grain by infrared thermal treatment (IRTT) under various moisture regimes and to obtain a modified corneous endosperm (CE) fraction. The CE fraction was studied for starch digestibility, functional, thermal and structural characteristics. The study revealed that the IRTT increased the resistant starch and slowly digestible starch contents in the CE. An increase in storage elasticity modulus (51000–118000 Pa) and peak gelatinization temperature (73.36–76.89 °C) in the modified CE was also observed. The characteristics of starch isolated from modified CE differed from the CE fraction with respect to rheology, oil absorption capacity and starch digestibility. Scanning Electron Microscopy and birefringence micrographs revealed high degree of structural modifications in starch at 30% moisture content. Fourier Transform Infrared spectroscopy revealed that IRTT increased crystallinity at low moisture and it promoted starch retrogradation at high moisture content. Further, the –OH stretching suggested that the starch-protein interaction depended on the moisture content. The IRTT caused structural modifications and hence low starch digestibility. The study indicated that the IRTT could be efficiently used to modify grain starch fraction having low glycemic index with potential in developing functional food formulations.
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