Physicochemical Properties of Starches in Proso (Non-Waxy and Waxy) and Foxtail Millets (Non-Waxy and Waxy)

Yang, Qinghua; Zhang, Weili; Li, Jing; Gong, Xiangwei; Feng, Baili

doi:10.3390/molecules24091743

Cited by 36 publications

(58 citation statements)

References 29 publications

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“…The morphological differences between waxy and non-waxy proso millet grains may be attributed to the differences in amylose content [26]. In addition, starch granules in non-waxy proso millet grains were damaged later than those in waxy proso millet grains, indicating that starch granules in the former were more resistant to gelatinization [14].…”

Section: Resultsmentioning

confidence: 99%

“…This was consistent with the results observed using SEM. In addition, the XRD patterns of flours fluctuated and were not particularly smooth compared with those of starches in proso millet grains [14], possibly because the flours contained more components. Uncooked proso millet flours showed a weak peak at approximately 20° 2θ, which some studies [27,28] have reported to be the diffraction peak of an amylose–lipid complex.…”

Section: Resultsmentioning

confidence: 99%

“…A higher gelatinization temperature represents a more stable crystal structure, and a higher ΔH indicates the requirement of more energy to melt starch granules [35]. Some researchers have reported that the starch granules of waxy proso millet have more amylopectin to exhibit greater crystallinity than those of non-waxy proso millet; thus, the gelatinization of starches in waxy proso millet flour requires higher temperatures and more energy than that in non-waxy proso millet flour [14]. Except To, the results of Tp, Tc, and ΔH were consistent with previous reports.…”

Section: Resultsmentioning

confidence: 99%

“…The fat and protein content of the grains were determined using Soxhlet extraction (Solvent: petroleum ether (boiling point, 60 °C–90 °C)) and the Kjeldahl method (conversion coefficient of nitrogen, 6.25) [14], respectively. Amylose and total starch contents were determined in accordance with the protocols of an amylose test kit and a total starch test kit (Megazyme Co., Ltd., Bray, Ireland), respectively.…”

Section: Methodsmentioning

confidence: 99%

“…The grain quality properties of waxy and non-waxy proso millets exhibit significant differences [3]. Starch granules in proso millet with different amylose contents also have different physicochemical properties [14,15]. Studying the changes occurring in proso millet during the cooking process can help further explain differences in grain qualities.…”

Section: Introductionmentioning

confidence: 99%

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Changes in Morphological and Physicochemical Properties of Waxy and Non-waxy Proso Millets during Cooking Process

Yang

Liu

Zhang

et al. 2019

Foods

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Proso millet, a grain which is principally consumed in cooked form, is favored by consumers because of its rich nutritional value. However, the changes in morphological and physicochemical properties of proso millet grains occurring during the cooking process have rarely been reported. In this study, we investigated the changes in morphological and physicochemical properties of cooked waxy and non-waxy proso millets. During the cooking process, starch granules in the grains were gradually gelatinized starting from the outer region to the inner region and were gelatinized earlier in waxy proso millet than in non-waxy proso millet. Many filamentous network structures were observed in the cross sections of cooked waxy proso millet. As the cooking time increased, the long- and short-range, ordered structures of proso millets were gradually disrupted, and the ordered structures were fully disrupted by 20 min of cooking. In both waxy and non-waxy proso millets, thermal and pasting properties significantly changed with an increase in the cooking time. This study provides useful information for the processing of proso millet in the food industry.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Changes in Morphological and Physicochemical Properties of Waxy and Non-waxy Proso Millets during Cooking Process

Yang

Liu

Zhang

et al. 2019

Foods

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Nutritional exploration of foxtail millet (Setaria italica) in addressing food security and its utilization trends in food system

Kalsi,

Bhasin

2023

eFood

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Millets are recognized as nutritional grains that have been important for preventing the malnutrition and significantly enhancing the human health. Foxtail millet (Setaria italica) is a C4, self pollinating millet species belonging to family Poaceae; acknowledged as Italian millet, Chinese millet or German millet. Being the oldest crops to be cultivated and produced, it is also utilized as a bird feed in African regions of the world. As far as the nutritional content is concerned, it has substantial amounts of carbohydrates (60–65 g), protein (12.3 g), fiber (6 g), minerals (Phosphorous, calcium, iron, zinc, magnesium, sodium), and phytochemicals (Phenols, Ferulic, chlorogenic acids, and p‐coumaric, flavonoids, carotenoids, tocopherol, and tocotrienol). Additionally foxtail millet is reported to have anti inflammatory, antioxidant, anticancerous, antihypolipidemic antihyperglycemic properties that may serve well with respect to pharmacological relevance. Apart from the medicinal prospect, its food utilization for making bakery, weaning, fermented as well as extruded goods are studied in the literature. Thus it can be mentioned that foxtail millet has a promising position in strengthening dietary quality and food security of world, thereby functioning as an emissary crop to replenish other economically valuable crops against environmental constraints even while supplying food for people and livestock via biotechnological techniques.

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Effect of environment and variety on the physicochemical properties of Tartary buckwheat starch

Wang

Han

et al. 2023

J Sci Food Agric

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BACKGROUND: Starch is a major nutrient in the human diet and has been widely used as an ingredient in many food and nonfood applications. However, the research on the quality characteristics of Tartary buckwheat is lagging behind, and there is a lack of high-quality special varieties, which makes it difficult to become a popular food. The physicochemical properties of Tartary buckwheat starch may be affected by different environments and varieties, and the stability of planted varieties in different regions is also an important issue in current research. RESULTS:The average amylose content and pasting properties of Dingxi Tartary buckwheat were lower, while the solubility, transparency, relative crystallinity and gelatinization enthalpy were higher compared with the other two regions, and there were significant differences between different varieties. All samples showed typical A-type structure, and the starch shortrange order structure changed slightly. Amylose content, solubility, transparency, granule size distribution, pasting properties and thermal properties were significantly affected by environment and variety.CONCLUSION: When choosing high-quality special varieties and products for processing, it contributes to select different buckwheat varieties and planting areas based on various objectives by understanding the effects of environment and varieties on the physicochemical properties of Tartary buckwheat starch. In this study, the four varieties planted in Dingxi and the two varieties in Zhaojue were easy to digest, and the differences of pasting properties and thermal properties are helpful to improve the application of Tartary buckwheat starch in the food industry.

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Physicochemical Properties of Starches in Proso (Non-Waxy and Waxy) and Foxtail Millets (Non-Waxy and Waxy)

Cited by 36 publications

References 29 publications

Changes in Morphological and Physicochemical Properties of Waxy and Non-waxy Proso Millets during Cooking Process

Changes in Morphological and Physicochemical Properties of Waxy and Non-waxy Proso Millets during Cooking Process

Nutritional exploration of foxtail millet (Setaria italica) in addressing food security and its utilization trends in food system

Effect of environment and variety on the physicochemical properties of Tartary buckwheat starch

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