Effect of infrared heating on finger millet in unhydrated and hydrated condition on physical, functional, pasting and phenolic profile

Veena, Kumari and Jayadeep, A (2024) Effect of infrared heating on finger millet in unhydrated and hydrated condition on physical, functional, pasting and phenolic profile. Journal of Cereal Science, 116. pp. 1-8.

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Abstract

The study was conducted to ascertain the impact of Infra-red (IR) treatment (120 ◦C–180 ◦C) on unhydrated and hydrated finger millets. Flour obtained from the processed millets showed no difference in color after treatment. Particle size decreased to <150 μm from 120 ◦C onwards in hydrated samples. Peak viscosity decreased from 140 ◦C in both treatments, cold paste viscosity reduced at 180◦Cin unhydrated samples and from 160 ◦C in hydrated samples. Breakdown values decreased from 120 ◦C onwards in both samples. The soluble and bound phenolic contentswere not affected in unhydratedsamples at temperatures as high as 160 ◦C, whereas in hydrated samples, losses were higher, except for caffeic acid. Scanning electron microscopy showed that IR treatment increased the number of non-uniform bigger sized particles. On the whole it was observed that IR treatment of unhydrated and hydrated finger millets resulted in changes of physical, functional and microstructural proper- tiesalong with phenolic content of flour.

Item Type:	Article
Uncontrolled Keywords:	Finger millet, Infrared heating, Polyphenols, Pasting profile, Quality
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet) 600 Technology > 08 Food technology > 06 Preservation and Storage > 04 Irradiation
Divisions:	Grain Science and Technology
Depositing User:	Somashekar K S
Date Deposited:	10 Dec 2025 07:09
Last Modified:	10 Dec 2025 07:09
URI:	http://ir.cftri.res.in/id/eprint/20168

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