Literature DB >> 26396395

Rheological and functional properties of heat moisture treated pearl millet starch.

Monika Sharma1, Deep N Yadav1, Ashish K Singh2, Sudhir K Tomar2.   

Abstract

Pearl millet (Pennisetum typhoides) starch was subjected to heat moisture treatment (HMT) at different moisture levels i.e., 20 % (HMT-20), 25 % (HMT-25) & 30 % (HMT-30) for 8 h at 110 °C and evaluated for changes in rheological, thermal, functional and morphological properties. Peak, breakdown, cool paste and setback viscosity decreased, while pasting temperature increased after HMT. Shear stability of HMT-30 sample was maximum (stability ratio 0.54). Highest (33.5 Pa) G' value was observed for native and lowest (14.8 Pa) for HMT-25 sample. Yield and flow point of starch gels also decreased after HMT, indicating softer gels and higher spreadability. HMT increased gelatinization temperature from 62.59 °C for native to 84.05 °C for HMT-30. Resistant starch content increased about three times in HMT-30 sample (7.07 %) as compared to native. Swelling power and solubility decreased after HMT. HMT also induced cavity and some dents on starch granules surface.

Entities:  

Keywords:  Gelatinization temperature; Heat moisture treatment; Morphology; Pearl millet starch; Rheology

Year:  2015        PMID： 26396395      PMCID： PMC4573116          DOI： 10.1007/s13197-015-1735-1

Source DB:  PubMed          Journal:  J Food Sci Technol        ISSN： 0022-1155            Impact factor:   2.701


  5 in total

1.  Effects of autoclaving temperature and storing time on resistant starch formation and its functional and physicochemical properties.

Authors:  Ayse Neslihan Dundar; Duygu Gocmen
Journal:  Carbohydr Polym       Date:  2013-05-17       Impact factor: 9.381

2.  Physicochemical differences between sorghum starch and sorghum flour modified by heat-moisture treatment.

Authors:  Qingjie Sun; Zhongjie Han; Li Wang; Liu Xiong
Journal:  Food Chem       Date:  2013-09-07       Impact factor: 7.514

3.  Rheological properties of refined wheat - millet flour based dough under thermo-mechanical stress.

Authors:  Subir K Chakraborty; Anu Tiwari; Atishay Mishra; Alok Singh
Journal:  J Food Sci Technol       Date:  2014-04-09       Impact factor: 2.701

4.  Characterization of modified pearl millet (Pennisetum typhoides) starch.

Authors:  S Balasubramanian; R Sharma; J Kaur; N Bhardwaj
Journal:  J Food Sci Technol       Date:  2011-08-17       Impact factor: 2.701

5.  Rheological quality of pearl millet porridge as affected by grits size.

Authors:  Deep N Yadav; Navnidhi Chhikara; Tanupriya Anand; Monika Sharma; Ashish K Singh
Journal:  J Food Sci Technol       Date:  2014-01-07       Impact factor: 2.701
  5 in total
  3 in total

1.  Rheological properties of reduced fat ice cream mix containing octenyl succinylated pearl millet starch.

Authors:  Monika Sharma; Ashish K Singh; Deep N Yadav
Journal:  J Food Sci Technol       Date:  2017-03-31       Impact factor: 2.701

2.  Loss-of-function of triacylglycerol lipases are associated with low flour rancidity in pearl millet [Pennisetum glaucum (L.) R. Br.].

Authors:  Rasika Rajendra Aher; Palakolanu Sudhakar Reddy; Rupam Kumar Bhunia; Kayla S Flyckt; Aishwarya R Shankhapal; Rabishankar Ojha; John D Everard; Laura L Wayne; Brian M Ruddy; Benjamin Deonovic; Shashi K Gupta; Kiran K Sharma; Pooja Bhatnagar-Mathur
Journal:  Front Plant Sci       Date:  2022-10-04       Impact factor: 6.627

3.  Development and Characterization of Active Native and Cross-Linked Pearl Millet Starch-Based Film Loaded with Fenugreek Oil.

Authors:  Sanju Bala Dhull; Sneh Punia Bangar; Ranjan Deswal; Preeti Dhandhi; Manish Kumar; Monica Trif; Alexandru Rusu
Journal:  Foods       Date:  2021-12-14
  3 in total

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