AI Article Synopsis
- Pearl millet starch underwent heat moisture treatment (HMT) at varying moisture levels (20%, 25%, 30%) for 8 hours at 110°C, resulting in significant changes to its properties.
- Rheological properties showed decreased viscosity and increased pasting temperature post-HMT, with HMT-30 exhibiting the best shear stability.
- Additionally, gelatinization temperature rose significantly, resistant starch content tripled in HMT-30, while swelling power and solubility decreased, and some morphological changes were observed in the starch granules.
Article 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.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4573116 | PMC |
| http://dx.doi.org/10.1007/s13197-015-1735-1 | DOI Listing |
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