Effect of Heat Treatment and Gamma Irradiation on Protein of Selected Millet Grains

Sujatha, M.; Hymavathi, T. V.; Devi, K. Uma; Banu, Nasreen

doi:10.9734/irjpac/2020/v21i2430372

Cited by 4 publications

(3 citation statements)

References 6 publications

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“…Food irradiation or food infrared radiation technology is the application of ionizing radiation to food which helps enhance the shelf life of the food by inactivating microorganisms and ensures the food safety and inviolability (Zhang et al, 2018;Sujatha et al, 2020). Irradiation is used for sterilization of food products, increasing their shelf life (Shalaby et al, 2016).…”

Section: Irradiation/infrared Radiationmentioning

confidence: 99%

Impact of non thermal techniques on millets

Kaur,

Kaur

2024

NFS

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Purpose Millets are ancient grains, following wheat, that have been a fundamental source of human sustenance. These are nutrient-rich small-seeded grains that have gained prominence and admiration globally due to their super resilience in diverse climates and significant nutritional benefits. As millets are renowned for their nutritional richness, the demand for millet-based products increases. Hence, this paper aims in identifying the growing need for innovative processing techniques that not only preserve their nutritional content but also extend their shelf life. Design/methodology/approach In traditional times, heat was the only means of cooking and processing of the foods, but the amount of damage they used to cause to the sensorial and nutritional properties was huge. Millets’ sensitivity toward heat poses a challenge, as their composition is susceptible to disruption during various heat treatments and manufacturing processes. To cater to this drawback while ensuring the prolonged shelf life and nutrient preservation, various innovative approaches such as cold plasma, infrared technology and high hydrostatic pressure (HPP) processing are being widely used. These new methodologies aim on inactivating the microorganisms that have been developed within the food, providing the unprocessed, raw and natural form of nutrients in food products. Findings Among these approaches, nonthermal technology has emerged as a key player that prioritizes brief treatment periods and avoids the use of high temperatures. Nonthermal techniques (cold plasma, infrared radiation, HPP processing, ultra-sonication and pulsed electric field) facilitate the conservation of millet’s nutritional integrity by minimizing the degradation of heat-sensitive nutrients like vitamins and antioxidants. Acknowledging the potential applications and processing efficiency of nonthermal techniques, the food industry has embarked on substantial investments in this technology. The present study provides an in-depth exploration of the array of nonthermal technologies used in the food industry and their effects on the physical and chemical composition of diverse millet varieties. Originality/value Nonthermal techniques, compared to conventional thermal methods, are environmentally sound processes that contribute to energy conservation. However, these conveniences are accompanied by challenges, and this review not only elucidates these challenges but also focuses on the future implications of nonthermal techniques.

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Section: Irradiation/infrared Radiationmentioning

confidence: 99%

Impact of non thermal techniques on millets

Kaur,

Kaur

2024

NFS

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“…Sujatha et al (2020) reported that the protein structure of whole and dehulled grains of sorghum, pearl millet, and foxtail millet changed due to cleavage of disulfide bonds on gamma irradiation along with improvement in protein content (9.1%-11.3%). Sujatha et al (2018) reported that irradiation of pearl millet using 60 Coγ source with two doses 1.0 and 2.5 kGy improved the in vitro digestibility of pearl millet starch (71.70%-77.89%).…”

Section: Irradiationmentioning

confidence: 99%

“…In addition, Falade and Kolawole (2013) stated that oil absorption capacity (OAC) of millet flour can be affected at high absorbed doses of gamma irradiation since OAC is dependent on the capability of oil entrapment in the non‐polar side chains of proteins. Sujatha et al (2020) reported that the protein structure of whole and dehulled grains of sorghum, pearl millet, and foxtail millet changed due to cleavage of disulfide bonds on gamma irradiation along with improvement in protein content (9.1%–11.3%). Sujatha et al (2018) reported that irradiation of pearl millet using 60 Coγ source with two doses 1.0 and 2.5 kGy improved the in vitro digestibility of pearl millet starch (71.70%–77.89%).…”

Section: Novel/advanced Techniquesmentioning

confidence: 99%

Non‐thermal process technologies: Influences on nutritional and storage characteristics of millets

Ramakrishnan

Antony

Kim

2022

J Food Process Engineering

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Millets are tiny‐seeded grains that play a crucial part in the mitigation of malnutrition and food insecurity due to global warming, accelerated growth in population, and an economic slowdown. Millets are indigenous climate‐resilient food crops that are processed to achieve enhanced shelf‐stable products along with preservation of their nutritional value. Non‐thermal processing is preferred in this aspect, owing to its minimal undesirable effects. Non‐thermal processing has many advantages over traditional techniques. Food ingredients that are sensitive to heat and chemical treatments can be subjected to non‐thermal processing for microbial disinfection, enzyme inactivation, protein modification, etc. It offers a new generation of value‐added foods with intact bioactive ingredients. This paper presents the recent advances in non‐thermal processing methods used in sorghum, foxtail, kodo, proso, little, pearl, and finger millets. This review consolidates the studies on the effects of mechanical grinding, germination, fermentation, high hydrostatic pressure, ultrasonication, irradiation, pulsed light, light emitting diodes, and cold plasma in the nutritive quality and storage characteristics of millets. Germination, fermentation, high pressure, ultrasonication, irradiation, pulsed‐light, and cold plasma improved the nutritional attributes, free radicals scavenging activity, and sensory characteristics of millets; however, extreme dehulling, milling, and polishing affected the contents of micronutrients, polyphenols, and dietary fiber. The processing methods also reduced the bulk density of millet products in the preparation of weaning and geriatric foods.Practical ApplicationsNon‐thermal techniques are advantageous in terms of in‐package decontamination of raw materials or finished products of millets. This is particularly beneficial for ready‐to‐eat foods as it mitigates recontamination. Understanding the variations in the nutritive quality of millets when subjected to processing can aid the researchers, consumers, and food industries in the selection of a suitable technique to enhance nutrition, improve its bioavailability, and combat nutrition and food insecurity.

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