Starch physicochemical properties of waxy proso millet (Panicum Miliaceum L.)

Abstract

Starches of four varieties of waxy proso millet were examined in terms of granule morphology, amylose, transparency, retrogradation, pasting, and thermal properties. The starches had great numbers of large polygonal granules with smooth edges, small numbers of small spherical granules, and an average granule size of 6.12 mm. Compared with the starches of non-waxy proso millet and maize, the starches of the waxy proso millet varieties had lower amylose contents (0.21%) and higher phosphorus contents (1.85 mg/100 g); higher transparency (29.84%) and lower volume percentages of retrogradation (5.01%); higher peak viscosities (3304 cP), trough viscosities (2422 cP) and breakdowns (882 cP), and lower setbacks (267 cP); and lower onset temperatures (To) (69.7°C), peak temperatures (Tp) (75.3°C), final temperatures (Tc) (80.8°C) and enthalpies (DH) (10.55 J/g) in their starch gelatinization.

The Modifications in Physicochemical and Functional Properties of Proso Millet Starch after Ultra‐High Pressure (UHP) Process

“…Unlike other plants, proso millet has a short growing period of only about 10–11 weeks, requires little water, and it can be extensively cultivated at a wide range of altitudes such as the Middle East, Europe, Russia, India, and China . Proso millet grains are rich in protein, starch, lipids, dietary fibres, and many trace elements such as calcium, iron, magnesium, and zinc . It has been reported that millet grains are comparable or better than common cereals such as wheat, rice, and oats in the nutritive parameters including protein, mineral and vitamins, and the nutrient components of protein, saccharide, and lipids in millet grains are in proper proportions .…”

“…Proso millet grains are rich in protein, starch, lipids, dietary fibres, and many trace elements such as calcium, iron, magnesium, and zinc . It has been reported that millet grains are comparable or better than common cereals such as wheat, rice, and oats in the nutritive parameters including protein, mineral and vitamins, and the nutrient components of protein, saccharide, and lipids in millet grains are in proper proportions . Proso millet is used for human consumption, livestock forage, and as bird seed around the world.…”

“…Proso millet is used for human consumption, livestock forage, and as bird seed around the world. In addition, proso millet grains were found contain many bioactive compounds and potential biological activities such as anti‐diabetic properties, preventing of cardiovascular diseases, and reduction of cholesterol …”

“…Starch and protein are the major components in proso millet grains with contents ranged from 58.5 to 73.5%, and 11.3 to 12.7%, respectively . Proso millet starch contains 28% amylose and 72% amylopectin, which is quite different compared with the other grains such as sorghum, naked barley, and other millet varieties (sorghum 24.0%, naked barley 22.72–27.49%, pearl millet 21.1%, foxtail millet 17.5%, kodo millet 24.0%, and finger millet 16.0% amylose) .…”

Pasting, rheological, and retrogradation properties of starches from dual‐purpose sorghum lines

“…The chemical and structural properties of starch affect the functional properties of heated starch suspensions, including their viscosifying and gelling properties, digestibility, and frozen storage stability. Variety, genetics, growth conditions, and climate affect starch granule properties ; therefore, changes in these factors contribute to different starch functionalities.…”