Abstract
In general, native starch does not have all the properties needed for a particular product, even though product required properties can be achieved by altering the structure and properties of starch. Most of the starches are modified by chemical methods leaving impact on environment and the end product. Recently sustainable starch source and clean label ingredient are attaining considerable interest. Starch contributes approximately 70 % of millet grain. Millet starch is a sustainable and underutilized source being investigated due to its physicochemical qualities. Physical modifications have been more popular as a green approach in recent years due to their safety and ecologically friendly nature. Thermal and non-thermal modification methods, such as annealing, dry heat, hydrothermal, ultrasonication, irradiation, high pressure processing and cold plasma, can improve millet starch functions. This review emphasizes thermal and non-thermal millet starch modification and its effects on granular structure, techno-functional properties, and applications. However, few studies on the physical modification of millet starch have been published, and many studies indicate theoretical applications of modified millet starch rather than any application in food model systems. Considering this, further research is required before millet starch can be effectively used in a comprehensive application.
Published Version
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