Characterization of hydrothermal and acid modified proso millet starch

Singh, Manjot; Adedeji, Akinbode A.

doi:10.1016/j.lwt.2017.01.008

Cited by 62 publications

(41 citation statements)

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“…According to Pinnavaia and Pizzirani (), the WHC of starch has a significant correlation with its gelatinization degree. Singh and Adedeji () reported a similar trend for HMT proso millet starch, and an increase in AT samples from different botanical sources was reported by Hoover ().…”

Section: Resultssupporting

confidence: 75%

Effects of heat–moisture, autoclaving, and microwave treatments on physicochemical properties of proso millet starch

Zheng

Xiao

Yang

et al. 2020

Food Science & Nutrition

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Proso millet starch was modified by heat–moisture treatment (HMT), autoclaving treatment (AT), and microwave treatment (MT). The effects of these treatments on the starch physicochemical, structural, and molecular properties were investigated. The amylose and resistant starch contents were increased by AT and MT, but only slightly by HMT. HMT and AT significantly increased the water‐holding capacity, to 172.66% and 191.63%, respectively. X‐ray diffractometry showed that the relative crystallinity of the HMT sample decreased by 20.88%, and the crystalline peaks disappeared from the AT and MT sample patterns. The thermal treatments decreased the proso millet starch molecular weight to 1.769 × 106, 7.886 × 105, and 3.411 × 104 g/mol, respectively. The thermal enthalpy decreased significantly in HMT. Modification significantly changed the pasting profiles of the native proso millet starch, and the peak viscosity, setback, and breakdown values decreased. These results clarify the mechanism of starch changes caused by thermal treatment.

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Section: Resultssupporting

confidence: 75%

Effects of heat–moisture, autoclaving, and microwave treatments on physicochemical properties of proso millet starch

Zheng

Xiao

Yang

et al. 2020

Food Science & Nutrition

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“…Starch was isolated using the alkaline steeping method (Singh and Adedeji, 2017;Sira and Amaiz, 2004;Wang and Wang, 2001). Proso flour (100 g) was steeped in 200 mL of 0.1% NaOH for 18 h. The slurry was blended using a Waring blender (model 5011, New Hartford, Conn.) at high speed for 2 min, passed through a 100-mesh sifter, and centrifuged at 1,300g for 10 min.…”

Section: Starch Isolationmentioning

confidence: 99%

“…The starch layer was washed with deionized water and centrifuged. The combined starch was then re-slurried and neutralized with 0.1 N HCl to pH 6.5 and then washed with deionized water four times, centrifuged, and dried in an oven at 45°C for 48 h (Singh and Adedeji, 2017).…”

Section: Starch Isolationmentioning

confidence: 99%

“…Flour samples (10 mg, dry basis) were weighed into high-volume stainless steel pans, followed by 20 L of distilled water to achieve a solid-to-water ratio of 1:2. The pans were hermetically sealed and equilibrated at 4°C for 24 h. The samples were kept at room temperature for 1 h prior to scanning from 10°C to 150°C at 10°C min -1 (Singh and Adedeji, 2017).…”

Section: Gelatinizationmentioning

confidence: 99%

“…A plot of viscosity (Pa·s) versus time (s) was used to determine the pasting temperature, peak viscosity, final viscosity, and holding strength. Breakdown was calculated as the difference between peak viscosity and holding strength, and setback was calculated as the difference between final viscosity and holding strength (Singh and Adedeji, 2017).…”

Section: Pasting Propertiesmentioning

confidence: 99%

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Physico-Chemical and Functional Properties of Nine Proso Millet Cultivars

Singh¹,

Adedeji²,

Santra³

2018

Transactions of the ASABE

Self Cite

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Right click to open a feedback form in a new tab to let us know how this document benefits you.ABSTRACT. Evaluation of the postharvest properties of nine proso millet cultivars was carried out to determine their physical and engineering properties, which are very useful for designing appropriate systems for process operations such as sorting, drying, heating, cooling, and milling. Nine cultivars of proso millet comprising waxy and non-waxy types, namely Cope, Earlybird, Huntsman, Minco, Plateau, Sunrise, Rise, Dawn, and Panhandle, were obtained from the Panhandle Research and Extension Center, University of Nebraska, Scottsbluff. Results showed significant (p < 0.05) differences in their physical properties, such as sphericity, volume, bulk density, porosity, and angle of repose, which ranged from 0.86 to 0.91, from 3.94 to 5.14 mm 3 , from 765.49 to 809.67 kg m -3 , from 42.49% to 44.20%, and from 22.98° to 25.74°, respectively. The cultivars were also evaluated for their pasting and gelatinization properties, and high correlation was found between amylose content and onset temperature (r = -0.94), peak gelatinization temperature (r = -0.92), peak viscosity (r = 0.84), final viscosity (r = 0.91), and setback viscosity (r = 0.90). The understanding of these basic physical and functional properties of proso millet cultivars will form the foundation for processing them into value-added products.

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Investigating the effect of natural fermentation in modifying the physico‐functional, structural and thermal characteristics of pearl and finger millet starch

Gupta,

Gaur

2023

J Sci Food Agric

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BackgroundIn recent years, millets are often considered an emerging crop for sustainable agriculture. Therefore, millets can be exploited as an alternative source of starch which has many applications ranging from food, packaging, bioplastics, and others. However, starch is seldom used in its native form and is more often modified to enhance its functional properties. In literature, many traditional millet‐based food recipes often incorporate a fermentation step before cooking. Therefore, using this traditional knowledge fermentation has been explored as a potential method for modifying millet starch.ResultsPearl millet (PM) and finger millet (FM) flour were allowed to naturally ferment for 24‐hour (h) followed by starch extraction. Compared to native (N) starch water/oil holding capacity and least gelation concentration of fermented (F) starch decreased with no significant change in swelling power. The solubility, paste clarity and invitro digestibility of starch were significantly affected by fermentation. XRD data indicates that after fermentation, crystallinity increased while the A‐type crystalline structure remained intact. FTIR spectra showed no deletion or addition of any new functional groups. Thermal characterization by Differential Scanning calorimeter (DSC) showed that the enthalpy of gelatinization of PM starch decreased while that of FM starch increased after fermentation.ConclusionThe results indicate that 24‐hour natural fermentation had a significant impact of functional properties of starch without altering the structural architecture of starch granules. Therefore, fermentation can be further explored as a low‐cost alternative for starch modification.This article is protected by copyright. All rights reserved.

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Characterization of hydrothermal and acid modified proso millet starch

Cited by 62 publications

References 34 publications

Effects of heat–moisture, autoclaving, and microwave treatments on physicochemical properties of proso millet starch

Effects of heat–moisture, autoclaving, and microwave treatments on physicochemical properties of proso millet starch

Physico-Chemical and Functional Properties of Nine Proso Millet Cultivars

Investigating the effect of natural fermentation in modifying the physico‐functional, structural and thermal characteristics of pearl and finger millet starch

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