The growing need for new starches has sparked interest in the expansion of novel starch sources for the food sector. Millets are popular due to various health benefits and sustainability. Similar to the majority of cereals, the major constituent and quality factor of millet grain is its starch, which contributes 60-70% of the whole grain. Utilization of starch is reliant on its structural and functional properties. Starch in its native form does not possess all the required properties such as low temperature and shear stability. The desired properties for food products can achieved by modifying the starch functionality and morphology via physical, chemical, enzymatic, and dual methods. At present, research for potential application of native as well as modified millet starch is limited. The objective of this review is to focus on the techno-functional and morphological properties, various modification techniques, and applications of the millet starches. The review paper also summaries the applications of modified millet starch in the food industry.
The present research was undertaken to study the effect of ozone treatment on isolated pearl millet starch (PMS) and sorghum starch (SS). Ozone treatment was done at various concentrations (0.06, 0.08, and 0.1L/min) for 60 minutes and their effect was evaluated on the techno‐functional properties, in vitro starch digestibility, pasting properties, morphological characteristics, X‐ray diffraction, and FTIR interactions. Functional properties such as water and oil absorption capacity and solubility increased significantly (p≤0.05) with ozone treatment. However, swelling power increased for all the ozonated starches with the rise in temperature (60o‐100°C) but a reverse trend was observed with an increase in ozone treatment. The significant increment in paste clarity (PC), gel consistency (GC), and freeze‐thawing stability (FTS) were observed for all ozone‐treated starches. Although, a reduction in vitro starch digestibility for PMS, i.e., 44.59 to 29.20 g/100 g maltose and 30.80 – 28.76 g/100 g maltose was observed. No significant effect was observed for the color values except for L* and chroma after the ozone treatment. Higher values of peak viscosity, final viscosity and lower breakdown viscosity, setback viscosity were observed on ozonation treatment (p<0.05). A‐type crystalline pattern of PMS and SS remained unaffected with ozone treatment, whereas relative crystallinity (RC) decreased with ozone dose (i.e., 23.89% for PMSO‐3 and 22.5% for SSO‐3). SEM images confirmed indentations, and enlargement of surface pores for ozonated starches were clearly observed. While FTIR spectroscopy revealed a slight decrease in the peak intensity. The ratio of absorbance (RA) at 1047/1022 cm−1 slightly reduced after ozone treatment.This article is protected by copyright. All rights reserved
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