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

Koppalu, V. Preetham Kumar and Usha, Dharmaraj and Suresh, D. Sakhare and Aashitosh, A. Inamdar (2016) Flour functionality and nutritional characteristics of different roller milled streams of foxtail millet (Setaria italica). LWT - Food Science and Technology, 73. pp. 274-279.

PDF LWT - Food Science and Technology, Volume 73, November 2016, Pages 274-279.pdf - Published Version Restricted to Registered users only Download (257kB)

Abstract

Foxtail millet contains husk as a separate entity which needs to be dehusked before consumption. In the present study, the feasibility of preparing different fractions from foxtail millet (without dehusking) using roller mill was explored. Three endospermic fractions C1, C2, C3 and a bran rich fraction, BDR, were prepared. A straight run flour (SRF) was prepared by mixing endospermic and bran fractions. The nutritional potential and flour functionality of the fractions were evaluated. It was observed that, the fat content of endospermic fractions decreased by 42% compared to control sample but protein contents did not change significantly. BDR fraction contained 25.36 g protein, 13.12 g dietary fiber and 17.4 mg iron per 100 g but showed comparatively lower protein and carbohydrate digestibility. Significant decrease in phytic acid and polyphenols of endospermic fractions was observed which resulted in lower ferrous reducing and total antioxidant activities. However, there was no significant difference in antioxidant activity by DPPH method. The total carotenoid contents of endospermic fractions did not change significantly. C1 fraction showed highest swelling power and peak viscosity on cooking. The study indicated the feasibility of preparation of flour fractions and nutrient rich bran fraction from foxtail millet without dehusking step.

Item Type:	Article
Uncontrolled Keywords:	Nutrients Phytic acid Polyphenols Carotenoids Antioxidant activity
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet) 600 Technology > 08 Food technology > 32 Antioxidants 600 Technology > 08 Food technology > 04 Milling
Divisions:	Flour Milling Bakery and Confectionary Technology Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	25 Aug 2016 08:15
Last Modified:	25 Aug 2016 08:15
URI:	http://ir.cftri.res.in/id/eprint/12254

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