Rheological and functional properties of heat moisture treated pearl millet starch

Abstract

Pearl millet (Pennisetum typhoides) starch was subjected to heat moisture treatment (HMT) at different moisture levels i.e., 20 % (HMT-20), 25 % (HMT-25) & 30 % (HMT-30) for 8 h at 110 °C and evaluated for changes in rheological, thermal, functional and morphological properties. Peak, breakdown, cool paste and setback viscosity decreased, while pasting temperature increased after HMT. Shear stability of HMT-30 sample was maximum (stability ratio 0.54). Highest (33.5 Pa) G' value was observed for native and lowest (14.8 Pa) for HMT-25 sample. Yield and flow point of starch gels also decreased after HMT, indicating softer gels and higher spreadability. HMT increased gelatinization temperature from 62.59 °C for native to 84.05 °C for HMT-30. Resistant starch content increased about three times in HMT-30 sample (7.07 %) as compared to native. Swelling power and solubility decreased after HMT. HMT also induced cavity and some dents on starch granules surface.

In-vitro digestibility, rheology, structure, and functionality of RS3 from oat starch

“…Similar kind of observation was reported in heat moisture treated pearl millet starch (Sharma et al, 2015).…”

Rheological properties of reduced fat ice cream mix containing octenyl succinylated pearl millet starch

“…Isolation of starch from pearl millet was carried out following the process described by Sharma et al (2015a). The isolated starch contained 0.18 ± 0.014, 0.16 ± 0.012 and 0.14 ± 0.008 g/100 g protein, fat and ash, respectively (Sharma et al 2015a, b).…”

Impact of octenyl succinylated pearl millet (Pennisetum typhoides) starch addition as fat replacer on the rheological, textural and sensory characteristics of reduced‐fat yoghurt

“…The method of Sharma et al . () was followed for the isolation of starch from pearl millet ( P. typhoides ). The isolated starch had 0.18 ± 0.014, 0.16 ± 0.012 and 0.14 ± 0.008 g/100 g protein, fat and ash, respectively (Sharma et al .…”

“…The method of Sharma et al (2015a) was followed for the isolation of starch from pearl millet (P. typhoides). The isolated starch had 0.18 AE 0.014, 0.16 AE 0.012 and 0.14 AE 0.008 g/100 g protein, fat and ash, respectively (Sharma et al 2015a;2015b). The moisture (method 44-19), fat (method 30-25), protein (method 46-12) and ash (method 8-01) content of the starch were determined using AACC (2000) standard methods.…”