Ultrasonication assisted pearl millet starch-germ complexing: Evaluation of starch characteristics and its influence on glycaemic index of bread.

Vidhyalakshmi, R. and Prabhasankar, P. and Meera, M. S. (2023) Ultrasonication assisted pearl millet starch-germ complexing: Evaluation of starch characteristics and its influence on glycaemic index of bread. Journal of Cereal Science, 112. p. 103686. ISSN 0733–5210

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Abstract

The present study dealt with the utilisation of pearl millet starch by complexing it with germ, a by-product during milling using ultrasonication (indirect exposure) known to be an eco-friendly technology. The physicochemical, structural, and digestibility properties of ultrasonicated starch-germ complex was investigated. The incorporation of ultrasonicated starch-germ complex on predicted glycaemic index of bread was also studied. The ultrasonicated starch-germ complex had significant (p < 0.05) decrease in ΔH and a significant (p < 0.05) increase in relative crystallinity, 1045/1020 cm

Item Type:	Article
Uncontrolled Keywords:	Pearl millet Ultrasonication Starch-lipid-protein complex Crystallinity Resistant starch
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 30 Starch Chemistry 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	06 Dec 2023 08:55
Last Modified:	06 Dec 2023 08:55
URI:	http://ir.cftri.res.in/id/eprint/16766

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