Abstract
The present study dealt with the utilisation of pearl millet starch by complexing it with germ, a by-product during milling using ultrasonication (indirect exposure) known to be an eco-friendly technology. The physicochemical, structural, and digestibility properties of ultrasonicated starch-germ complex was investigated. The incorporation of ultrasonicated starch-germ complex on predicted glycaemic index of bread was also studied. The ultrasonicated starch-germ complex had significant (p < 0.05) decrease in ΔH and a significant (p < 0.05) increase in relative crystallinity, 1045/1020 cm−1 ratio, and resistant starch content when compared to native pearl millet starch. The removal of lipid prior to complexing increased the starch digestibility when compared to deproteinized ultrasonicated starch-germ complex. The ultrasonicated starch-germ complex was substituted in the bread at the rate of 20, 25, and 30% with wheat flour. The bread incorporated with 30% ultrasonicated starch-germ complex had significantly (p < 0.05) increased hardness with a significant (p < 0.05) decrease in the glycaemic index. These results would provide new insights into pearl millet starch-germ complex for development of food products with reduced glycaemic index suitable for targeted population.
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