Abstract
AbstractThe growing need for new starches has sparked interest in the expansion of novel starch sources for the food sector. Millets are popular due to various health benefits and sustainability. Similar to the majority of cereals, the major constituent and quality factor of millet grain is its starch, which contributes 60—70% of the whole grain. Utilization of starch is reliant on its structural and functional properties. Starch in its native form does not possess all the required properties such as low temperature and shear stability. The desired properties for food products can achieved by modifying the starch functionality and morphology via physical, chemical, enzymatic, and dual methods. At present, research for potential application of native as well as modified millet starch is limited. The objective of this review is to focus on the techno‐functional and morphological properties, various modification techniques, and applications of the millet starches. The review paper also summaries the applications of modified millet starch in the food industry.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: 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.
