Influence of Ƴ-irradiation and genotype on the structural and techno-functional properties and microbial quality of Millet flour
Barnyard(Echinochloautilis),Finger (Eleusinecoracana), Foxtail (Setaria italic), Kodo (Paspalumsetaceum) Little (Panicum sumatrense),Pearl (Pennisetumglaucum), and Proso(Penicummiliaceum) millets are staple foods for Indian and African diets.Post harvest handling primarily the storage conditions dur...
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| Format: | Article |
| Language: | English |
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Elsevier
2022-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S277250222200141X |
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| author | Haroon Maqbool Wani Paras Sharma Khalid Gul Jyoti Prabha Bishnoi Idrees Ahmed Wani S.L. Kothari Ali Abas Wani |
| author_facet | Haroon Maqbool Wani Paras Sharma Khalid Gul Jyoti Prabha Bishnoi Idrees Ahmed Wani S.L. Kothari Ali Abas Wani |
| author_sort | Haroon Maqbool Wani |
| collection | DOAJ |
| description | Barnyard(Echinochloautilis),Finger (Eleusinecoracana), Foxtail (Setaria italic), Kodo (Paspalumsetaceum) Little (Panicum sumatrense),Pearl (Pennisetumglaucum), and Proso(Penicummiliaceum) millets are staple foods for Indian and African diets.Post harvest handling primarily the storage conditions during rainy season leads to significant losses of millets in Asia and Africa.Poor storage conditions during rainy seasons lead to germination and fungal growth due to poor storage infrastructure facilities in Asia and Africa. To prevent food losses and to understand the irradiation influence on biopolymer functionality, the millets were irradiated at a dosage of 2.5 and 5 kGy at 12% and 14% moisture contents and milled to prepare the flour.The flour was analysed for microbial count and changes in structural and functional properties to understand the implications on end-use. Post irradiation, oil absorption, emulsion capacity, and water absorption decreased significantly (p≤0.05), while foaming capacity, emulsion stability, and foaming stability increased. Hunter color values L*, a*, and b* showed different trends with an increase in dosage of irradiation.FTIR studies revealed that there were shifts in the functional groups, primarily a decrease in the intensities of O-H, C-H, and O=C stretches and the bending mode of water.Scanning electron microscopy at 2500x magnification revealed different morphological shapes from spherical, polygonal, and a few spherical granules. In our studies we observed that gamma irradiation decreases the nicrobial count and at the same time deactivates the germinating enzymes.Therefore the irradiation treatment is an affordable and effective methodology to prevent post harvest losses of millets In general, irradiation influenced the millet flour functionality and a decrease in microbial with irradiation , therefore,irradiation can help prevent post-harvestmillet lossesin developing nations. Studies on controlled irradiation can help improve the flour properties for better end use |
| first_indexed | 2024-04-12T02:26:45Z |
| format | Article |
| id | doaj.art-9c23690bd3e149bb8650cbbbcfaeb2f5 |
| institution | Directory Open Access Journal |
| issn | 2772-5022 |
| language | English |
| last_indexed | 2024-04-12T02:26:45Z |
| publishDate | 2022-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj.art-9c23690bd3e149bb8650cbbbcfaeb2f52022-12-22T03:51:57ZengElsevierApplied Food Research2772-50222022-12-0122100181Influence of Ƴ-irradiation and genotype on the structural and techno-functional properties and microbial quality of Millet flourHaroon Maqbool Wani0Paras Sharma1Khalid Gul2Jyoti Prabha Bishnoi3Idrees Ahmed Wani4S.L. Kothari5Ali Abas Wani6Amity Institute of Biotechnology, Amity University, 303007, Jaipur, Rajasthan, India; Corresponding authorAmity Institute of Biotechnology, Amity University, 303007, Jaipur, Rajasthan, India; Food Chemistry Division, ICMR-National Institute of Nutrition, Hyderabad, 500007, Telangana State, India; Corresponding authorDepartment of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, 769008, IndiaAmity Institute of Biotechnology, Amity University, 303007, Jaipur, Rajasthan, IndiaDepartment of Food Science & Technology, University of Kashmir, 190006, J&K, IndiaAmity Institute of Biotechnology, Amity University, 303007, Jaipur, Rajasthan, IndiaFraunhofer Institute of Process Engineering & Packaging (IVV) 85354, Freising, GermanyBarnyard(Echinochloautilis),Finger (Eleusinecoracana), Foxtail (Setaria italic), Kodo (Paspalumsetaceum) Little (Panicum sumatrense),Pearl (Pennisetumglaucum), and Proso(Penicummiliaceum) millets are staple foods for Indian and African diets.Post harvest handling primarily the storage conditions during rainy season leads to significant losses of millets in Asia and Africa.Poor storage conditions during rainy seasons lead to germination and fungal growth due to poor storage infrastructure facilities in Asia and Africa. To prevent food losses and to understand the irradiation influence on biopolymer functionality, the millets were irradiated at a dosage of 2.5 and 5 kGy at 12% and 14% moisture contents and milled to prepare the flour.The flour was analysed for microbial count and changes in structural and functional properties to understand the implications on end-use. Post irradiation, oil absorption, emulsion capacity, and water absorption decreased significantly (p≤0.05), while foaming capacity, emulsion stability, and foaming stability increased. Hunter color values L*, a*, and b* showed different trends with an increase in dosage of irradiation.FTIR studies revealed that there were shifts in the functional groups, primarily a decrease in the intensities of O-H, C-H, and O=C stretches and the bending mode of water.Scanning electron microscopy at 2500x magnification revealed different morphological shapes from spherical, polygonal, and a few spherical granules. In our studies we observed that gamma irradiation decreases the nicrobial count and at the same time deactivates the germinating enzymes.Therefore the irradiation treatment is an affordable and effective methodology to prevent post harvest losses of millets In general, irradiation influenced the millet flour functionality and a decrease in microbial with irradiation , therefore,irradiation can help prevent post-harvestmillet lossesin developing nations. Studies on controlled irradiation can help improve the flour properties for better end usehttp://www.sciencedirect.com/science/article/pii/S277250222200141XMillet flourƳ- irradiationMicroscopyFTIRMicrobial qualityMillet genotype |
| spellingShingle | Haroon Maqbool Wani Paras Sharma Khalid Gul Jyoti Prabha Bishnoi Idrees Ahmed Wani S.L. Kothari Ali Abas Wani Influence of Ƴ-irradiation and genotype on the structural and techno-functional properties and microbial quality of Millet flour Applied Food Research Millet flour Ƴ- irradiation Microscopy FTIR Microbial quality Millet genotype |
| title | Influence of Ƴ-irradiation and genotype on the structural and techno-functional properties and microbial quality of Millet flour |
| title_full | Influence of Ƴ-irradiation and genotype on the structural and techno-functional properties and microbial quality of Millet flour |
| title_fullStr | Influence of Ƴ-irradiation and genotype on the structural and techno-functional properties and microbial quality of Millet flour |
| title_full_unstemmed | Influence of Ƴ-irradiation and genotype on the structural and techno-functional properties and microbial quality of Millet flour |
| title_short | Influence of Ƴ-irradiation and genotype on the structural and techno-functional properties and microbial quality of Millet flour |
| title_sort | influence of y irradiation and genotype on the structural and techno functional properties and microbial quality of millet flour |
| topic | Millet flour Ƴ- irradiation Microscopy FTIR Microbial quality Millet genotype |
| url | http://www.sciencedirect.com/science/article/pii/S277250222200141X |
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