Microwave (MW) treatment is a promising technique in cereal processing to improve nutritional quality. The present study investigated the effect of MW power level and exposure time on white finger millet flour (WFMF). Nine different MW treatment combinations were taken based on power level (720 W, 840 W, and 900 W), and exposure time (2 min, 4 min, and 6 min), after the MW treatment the flours are stored at 45 C for 15 days for storage study. The physicochemical, functional, pasting properties, and storage stability of the treated flours were analyzed. According to the results of the study, MW power level and exposure time significantly (p < 0.05) affected the color, swelling power, and water and oil absorption index. The MW treatment reduces the free fatty acid (FFA) and peak viscosity of the samples. The storage study for up to 15 days reveals the changes in color, FFA, and pasting properties of the sample. During storage, the change in FFA content was higher in control untreated flour (CF) than MW treated samples. Due to the structural changes in the starch molecules, the viscosity of MW treated samples was reduced drastically than the CF sample. Results denote that both MW power level and exposure time had a significant effect to alter the functionality and storage stability of WFMF. Practical ApplicationsWhite finger millet (WFM) is the major raw material used for numerous cereal-based products. Microwave (MW) treatments are a novel and promising technology used in cereal processing. A study on changes in finger millet properties under MW treatment helps to improve/alter the functional properties of millet flour, which can be used in new product development. Based on the study, MW treatment significantly improves storage stability by reducing the free fatty acid content, so MW treatment can be used to maintain the quality of the WFM during the storage period to minimize storage losses.

In this study, it was aimed to understand the effect of drying temperature (40, 50, and 60 C) and pretreatments such as conventional blanching (60 C for 5 min) (CB), microwave-assisted blanching (430 W for 2 min) (MAB), and ultrasound (amplitude: 60%; time: 15 min) (US) conditions on shrinkage and rehydration behavior of ginger slices. In all treatment combinations, the volumetric shrinkage of ginger slices was well described by the quadratic equation as a function of moisture content. From the experimental study, it was found that the ginger slices pretreated with US had shown the lowest percentage of shrinkage in length (6-7%), breadth (41-43%), and volume (64-65%) at three different drying temperatures, following that control (7-10%, 44-45%, and 66-71%), CB (17-19%, 55-57%, and 80-81%), and MAB (16-23%, 46-53%, and 76-80%) slices have higher volumetric shrinkage. In rehydration, the Peleg's, exponential, and Vega-Galvez models comparatively well describe the rehydration kinetics of ginger slices as a function of rehydration time. The US treated samples dried at 60 C have the higher rehydration ratio (RR) of 4.886 at 35 C rehydration temperature. The relationship between the Peleg's kinetic rates constant (k 1 ), and various treatment conditions was estimated. The rehydration ratio of ginger slices lies between 2.5 and 5. Compared to other pretreatments and drying conditions, US treated samples dried at 60 C have better quality in terms of volumetric shrinkage and rehydration ratio. Practical ApplicationsWhen it comes to the preservation of fresh agricultural products, drying is the most common method. Studying dried product quality using physical criteria such as shrinkage and rehydration helps to understand the textural and physical nature of foods. This study will aid in selecting better process parameters to obtain higherquality products and information on ginger shrinkage and rehydration behavior. The shrinkage and rehydration behavior of ginger slices have been satisfactorily described using mathematical models. A quadratic equation best describes the shrinkage behavior. The rehydration property of ginger slices is well represented by the Peleg's, exponential, and Vega-Galvez models. The ginger slices pretreated with US treatment undergone fewer shrinkage changes and have higher water uptake in a minimum rehydration period. They can be used in ready to cook products.