![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Dry heat and ultrasonication treatment of pearl millet flour: effect on thermal, structural, and in‑vitro digestibility properties of starch
Vidhyalakshmi, R. and Meera, M. S. (2023) Dry heat and ultrasonication treatment of pearl millet flour: effect on thermal, structural, and in‑vitro digestibility properties of starch. Journal of Food Measurement and Characterization, 17. pp. 2858-2868.
![[img]](http://ir.cftri.res.in/style/images/fileicons/other.png) |
PDF
Journal of Food Measurement and Characterization (2023) 172858–2868.pdf - Published Version Restricted to Registered users only Download (1MB) | Request a copy |
Abstract
The efect of dry heat (DH, 70 °C, 3, 5, and 8 h), ultrasonication (US, 44 Hz, 10, 20, and 30 min), and their combination on pearl millet four were evaluated for thermal, pasting, crystalline, and in-vitro starch digestibility properties. The dry heat treatment for 8 h decreased gelatinization enthalpy and increased peak viscosity, while ultrasonication for 10 and 20 min increased gelatinization enthalpy and peak viscosity. The FT-IR analysis revealed that the absorbance value of the starch– lipid complex was higher in dry heat with a corresponding increase in relative crystallinity. However, such pattern was not observed in ultrasonicated pearl millet fours. Among the diferent treatments dry heat for 8 h, ultrasonication for 20 min and combination of ultrasonication (20 min) with dry heat (8 h) increased resistant starch content (14.49–31.69%) and decreased glycaemic index (58.25–48.49). Pearson’s correlation revealed that glycaemic index is inversely related to resistant starch content and relative crystallinity. The study revealed that dry heat and ultrasonication which are simple and environmentally friendly technologies could be used to modify the starch properties to enhance resistant starch content in pearl millet fours. This modifed four could be incorporated in food products with low glycaemic index.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Pearl millet · Dry heat · Ultrasonication · Starch digestibility · Resistant starch |
| Subjects: | 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet) 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration |
| Divisions: | Grain Science and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 25 May 2023 04:17 |
| Last Modified: | 25 May 2023 04:17 |
| URI: | http://ir.cftri.res.in/id/eprint/16464 |
Actions (login required)
 |
View Item |