Effect of heat moisture treatment on rheological and in vitro digestibility properties of pearl millet starches

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...

Full description

Bibliographic Details
Main Authors: Kawaljit Singh Sandhu, Anil Kumar Siroha, Sneh Punia, Manju Nehra
Format: Article
Language:English
Published: Elsevier 2020-12-01
Series:Carbohydrate Polymer Technologies and Applications
Subjects:
Pearl millet starch
HMT
Physicochemical
Rheology
Digestibility
Online Access:http://www.sciencedirect.com/science/article/pii/S2666893920300025

Similar Items

Similar Items