Assessment of the Properties of Modified Pearl Millet Starch

被引：0

作者：

John, Anu B. ^{[1
]}

Jeyan, J. V. Muruga Lal ^{[2
]}

Jyothi, N. T. ^{[3
]}

Kumar, Abhinav ^{[3
,4
]}

机构：

[1] European Int Univ Paris, LIPS Res Fdn, Marthandam 629165, India

[2] Lovely Profess Univ, Dept Mech Engn, Phagwara 144011, Punjab, India

[3] LIPS Res & DL CARD, Dept Res, Marthandam 629165, India

[4] Ural Fed Univ, Dept Nucl & Renewable Energy, Ekaterinburg 620002, Russia

来源：

STARCH-STARKE | 2023年 / 75卷 / 3-4期

关键词：

acid modified starch; enzymatic; hydrothermal; pearl millet; starch modification; PHYSICOCHEMICAL PROPERTIES; FINGER MILLET; ELEUSINE-CORACANA; ENZYMATIC DIGESTIBILITY; POTATO STARCH; NORMAL MAIZE; AMYLOPECTIN; CORN; ACID;

D O I：

10.1002/star.202200160

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The starch from pearl millet is sequestered and modified using acidic, hydrothermal, and enzymatic processes. The yield, protein, moisture, ash, swelling power, solubility, color, water binding capacity, bulk density, sediment volume, gel consistency, freeze-thaw stability, pasting capabilities, and paste clarity of native and different modified starches are characterized. Both the swelling power and solubility increase as a result of hydrothermal modification (HTMS). For acid and enzymatically modified starches (EMS), L value is greater. For acid modified starch (AMS) and EMS, a substantial decrease (p < 0.05) in residue volume and water binding aptitude is noted. All adjustments see a drop in peak viscosity values. However, the freeze-thaw stability and paste clarity of EMS and AMS are enhanced.

引用

页数：6

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