Effect of heat moisture treatment on rheological and in vitro digestibility properties of pearl millet starches
Pearl millet starches were modified using heat moisture treatment (HMT) (moisture content 25%, 110 °C at 3 h) and its structural and in vitro digestibility properties were studied. Amylose content, swelling power and solubility of starches were decreased after HMT. The results showed lower pasting v...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2020-12-01
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| Series: | Carbohydrate Polymer Technologies and Applications |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666893920300025 |
| _version_ | 1818849898093608960 |
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| author | Kawaljit Singh Sandhu Anil Kumar Siroha Sneh Punia Manju Nehra |
| author_facet | Kawaljit Singh Sandhu Anil Kumar Siroha Sneh Punia Manju Nehra |
| author_sort | Kawaljit Singh Sandhu |
| collection | DOAJ |
| description | Pearl millet starches were modified using heat moisture treatment (HMT) (moisture content 25%, 110 °C at 3 h) and its structural and in vitro digestibility properties were studied. Amylose content, swelling power and solubility of starches were decreased after HMT. The results showed lower pasting viscosities for HMT starches as compared to native starches, thereby indicating their thermostability, and lower retrogradation capacity. G' values during heating and frequency sweep decreased after HMT. Yield stress and consistency index value ranged from 3.34 to 16.10 Pa and 5.5 to 21.2 Pa.s, the lowest value was observed for cv.HHB-67 and cv.GHB-732, respectively. Steady shear properties showed flow behavior index values <1 for starch pastes, indicating pseudoplastic and shear-thinning behavior. After modification, RS and SDS content increased and RDS content decreased as compared to their native counterpart starches. After HMT modification thermal stability and nutritional value of starches improved which enhance food applications of starches. |
| first_indexed | 2024-12-19T06:40:33Z |
| format | Article |
| id | doaj.art-d7345b166af748fe83334602811798ac |
| institution | Directory Open Access Journal |
| issn | 2666-8939 |
| language | English |
| last_indexed | 2024-12-19T06:40:33Z |
| publishDate | 2020-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Carbohydrate Polymer Technologies and Applications |
| spelling | doaj.art-d7345b166af748fe83334602811798ac2022-12-21T20:32:06ZengElsevierCarbohydrate Polymer Technologies and Applications2666-89392020-12-011100002Effect of heat moisture treatment on rheological and in vitro digestibility properties of pearl millet starchesKawaljit Singh Sandhu0Anil Kumar Siroha1Sneh Punia2Manju Nehra3Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, IndiaDepartment of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, India; Corresponding author.Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, IndiaDepartment of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, IndiaPearl millet starches were modified using heat moisture treatment (HMT) (moisture content 25%, 110 °C at 3 h) and its structural and in vitro digestibility properties were studied. Amylose content, swelling power and solubility of starches were decreased after HMT. The results showed lower pasting viscosities for HMT starches as compared to native starches, thereby indicating their thermostability, and lower retrogradation capacity. G' values during heating and frequency sweep decreased after HMT. Yield stress and consistency index value ranged from 3.34 to 16.10 Pa and 5.5 to 21.2 Pa.s, the lowest value was observed for cv.HHB-67 and cv.GHB-732, respectively. Steady shear properties showed flow behavior index values <1 for starch pastes, indicating pseudoplastic and shear-thinning behavior. After modification, RS and SDS content increased and RDS content decreased as compared to their native counterpart starches. After HMT modification thermal stability and nutritional value of starches improved which enhance food applications of starches.http://www.sciencedirect.com/science/article/pii/S2666893920300025Pearl millet starchHMTPhysicochemicalRheologyDigestibility |
| spellingShingle | Kawaljit Singh Sandhu Anil Kumar Siroha Sneh Punia Manju Nehra Effect of heat moisture treatment on rheological and in vitro digestibility properties of pearl millet starches Carbohydrate Polymer Technologies and Applications Pearl millet starch HMT Physicochemical Rheology Digestibility |
| title | Effect of heat moisture treatment on rheological and in vitro digestibility properties of pearl millet starches |
| title_full | Effect of heat moisture treatment on rheological and in vitro digestibility properties of pearl millet starches |
| title_fullStr | Effect of heat moisture treatment on rheological and in vitro digestibility properties of pearl millet starches |
| title_full_unstemmed | Effect of heat moisture treatment on rheological and in vitro digestibility properties of pearl millet starches |
| title_short | Effect of heat moisture treatment on rheological and in vitro digestibility properties of pearl millet starches |
| title_sort | effect of heat moisture treatment on rheological and in vitro digestibility properties of pearl millet starches |
| topic | Pearl millet starch HMT Physicochemical Rheology Digestibility |
| url | http://www.sciencedirect.com/science/article/pii/S2666893920300025 |
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