Impact of ultraviolet radiation coupled with thermal treatment on the foxtail millet flour properties

Harshitha, T. and Janani, Ramesh and Pratiksha Prabhakar, Gawali and Somya, Adusumilli and Akshay Dasalkar, H. and Sudheer Kumar, Yannam (2024) Impact of ultraviolet radiation coupled with thermal treatment on the foxtail millet flour properties. Journal of Food Measurement and Characterization, 18. pp. 7145-7159.

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Abstract

This study explored the potential of employing ultraviolet-A radiation in conjunction with thermal treatments to modify foxtail millet (Seteria italica. L) flour. The treatment series were split into five sets (w/o UV-A and UV-A): I (T-1 and T-2) as the control, II (T-3 and T-4) as the hydrothermal treatment of millet, III (T-6 and T-5) as the combination of hydrothermal and autoclaving treatment of millet, IV (T-7 and T-10) as the autoclaving treatment of millet, and V (T-8 and T-9) as the autoclaving treatment of flour. The physicochemical, techno-functional, rheological, and structural properties of the treated flour samples were analysed. The results showed significant differences (p < 0.05) in colour and techno-functional properties. Changes are evident in the amorphous and crystalline starch and amide regions. These changes enhance the culinary applications of flour. For example, the whiteness index of flour was 71.44 ± 0.28 and increased to 76.46 ± 0.44 for T-3, indicating its suitability for substituting baking flour. Upon milling, Set-IV yielded 80% of the particles at 300 μm, indicating the potential of autoclaving to increase the semolina milling yield. The water absorption capacity increased to 1.72 ± 0.00 g.g− 1 in T-5 and decreased to 0.69 ± 0.03 g.g− 1 for T-4 from 1.05 ± 0.00 g.g− 1, indicating the suitability of T-5 in soft foods and T-4 in crispy snacks. T-8 and T-10 showed shear thinning behaviour, showing their suitability for use in beverages, while the other flours showed shear thickening behaviour, demonstrating their use in soup mixes. These modifications in flour properties offer an opportunity to diversify its usage efficiently.

Item Type:	Article
Uncontrolled Keywords:	Foxtail millet flour, Ultraviolet-A radiation, Thermal treatment, Techno-functional properties, Flour properties modification
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet) 600 Technology > 08 Food technology > 06 Preservation and Storage > 04 Irradiation
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Somashekar K S
Date Deposited:	20 Jan 2025 06:47
Last Modified:	20 Jan 2025 06:47
URI:	http://ir.cftri.res.in/id/eprint/18944

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