Flour functionality and nutritional characteristics of different roller milled streams of foxtail millet (Setaria italica)

Kumar, Koppalu V. Preetham; Dharmaraj, Usha; Sakhare, Suresh D.; Inamdar, Aashitosh A.

doi:10.1016/j.lwt.2016.06.028

Cited by 12 publications

(2 citation statements)

References 30 publications

(32 reference statements)

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“…[67] Therefore, the phenolic antioxidant activity among of the various millet components could be described in the following decreasing order hull >whole grains >dehulled grains. The effect of dehulling on the antioxidant activity and total phenolic content was found to be affected by the specific variety as shown by Chandrasekara et al [29] Kumar et al [68] observed that the phytic acid and polyphenols in endospermic fractions of foxtail millet were significantly decreased, which resulted in a lower level of ferrous reducing and total antioxidant activity.…”

Section: Phenolic Compoundsmentioning

confidence: 97%

Millet grain as a candidate antioxidant food resource: a review

Liang

Liu²

2019

International Journal of Food Properties

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Millet is a major drought-resistant crop that serves as a nutrient rich food staple in Africa and Asia. In addition, millet contains an abundance of bioactive compounds with antioxidant activity. The intake of antioxidants through the diet is essential for improving human health. This review aimed to evaluate the antioxidant compounds in millet, as well as the factors that influence antioxidant activity. The Millet contained several natural occurring phenolic compounds which include phenolic acids, flavonoids and tannins, in addition to xylo-oligosaccharides (XOs), insoluble fibers and peptides. Certain lipophilic antioxidants, including vitamin E and carotenoids, were extensively distributed among varieties. Furthermore, the bioactivity of the antioxidants can be affected by food processing. Germination and fermentation could enhance the antioxidant properties, due to increased antioxidants content (phenolic compounds). In summary, it is possible to use millet as a nutraceutical and antioxidant food resource to reduce disease risks and maintain health.

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Section: Phenolic Compoundsmentioning

confidence: 97%

Millet grain as a candidate antioxidant food resource: a review

Liang

Liu²

2019

International Journal of Food Properties

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“…It is rich in protein, starch and bran oil, [5] and it is a staple food in China. Moreover, millets also contain a variety of vitamins, minerals and phytochemicals (phenolics and carotenoids), [6,7] so it is considered as potential functional food ingredient to promote better health.…”

Section: Introductionmentioning

confidence: 99%

Geographical origin traceability of foxtail millet based on the combination of multi-element and chemical composition analysis

Liu¹,

Liang

Lu³

et al. 2018

International Journal of Food Properties

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Impact of hydrothermal processing on squalene, α‐tocopherol, and fatty acid content in Job's tears grain milled fractions: evaluation of their storage stability

et al. 2020

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BACKGROUND Job's tears possess an exceptionally high amount of fat and the unsaponifiable fraction is a potential source of bioactive compounds. The aim of this study was to determine the effect of hydrothermal processing on squalene, α‐tocopherol, and fatty acids in the whole‐grain, milled fractions, and their storage stability. RESULTS The highest level of squalene content was found in the bran fractions of native and processed Job's tears (11.54–12.75 mg 100 g−1). A remarkably high amount of α‐tocopherol was also found in the bran (59.75 ± 0.47 mg 100 g−1) and germ (67.05 ± 0.94 mg 100 g−1) of the processed grain fractions. The storage stability evaluation of these bioactive compounds in the polished grains revealed no significant difference between 0 and 15 days of storage under elevated temprature of 37 °C and 92% relative humidity (accelarated storage conidition) and retained the bioactive compounds longer in the processed grains. CONCLUSION These results suggest that the processed Job's tears milled fractions with high bioactive compounds and improved shelf life can be used as food ingredients in product development. © 2020 Society of Chemical Industry

show abstract

Flour functionality and nutritional characteristics of different roller milled streams of foxtail millet (Setaria italica)

Cited by 12 publications

References 30 publications

Millet grain as a candidate antioxidant food resource: a review

Millet grain as a candidate antioxidant food resource: a review

Geographical origin traceability of foxtail millet based on the combination of multi-element and chemical composition analysis

Impact of hydrothermal processing on squalene, α‐tocopherol, and fatty acid content in Job's tears grain milled fractions: evaluation of their storage stability

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