Pearl millet starch was modified using epichlorohydrin (EPI) at different concentrations (0.1%; 0.3%; 0.5%; and 0.8%) and evaluated for physicochemical, rheological, in vitro digestibility, and film-forming characteristics. The degree of cross-linking was observed at higher levels (0.5% and 0.8%) of EPI. Upon cross-linking, breakdown and setback viscosity reduced whereas pasting temperature was increased. Storage modulus (G′) and loss modulus (G″) value of cross-linked (CL) starches ranged between 2877 to 5744 Pa and 168 to 237 Pa, respectively, during the frequency sweep test. A drastic decrease was observed for steady shear (yield stress and consistency index) characteristics of CL starches. Resistant starch (RS) content was increased after starch modification, which imparts its nutritional values and starch modified at 0.8% had the highest RS content. Modifications of starch at different levels had significant effects on the moisture, opacity, solubility and mechanical properties of films. Outcomes of this study will be helpful to understand the properties of native and CL starches for their potential applications in preparation of edible films.
Barley (Hordeum vulgare) is an important and ancient cereal crop, which has largely evolved from food grain to a feed and malting grain. The nutritional composition can be increased in barley grain by introducing a specific gene into the breeding grain that can be adapted explicitly for food use. With this breeding process, the barley cultivars can be developed as colored kernels, due to many phytochemical constituents such as anthocyanins, carotenoids, flavonoids, phenolic acids, and other phytochemical compounds that are synthesized in barley through secondary metabolism. These phenolic compounds are also considered potent antioxidants, free radical scavengers, metal chelators, and inhibitors of lipid peroxidation. Potential health benefits, such as the ability to act as antioxidants, immune enhancers, and inhibitors of premalignant lesions, have been demonstrated for carotenoids and phenolics. Additionally, the grain color of barley can vary from light yellow to purple, blue, black, and violet, which is mainly caused by the level of anthocyanins in the pericarp and aleurone layer. The presence of β-glucan in whole barley grain has been largely credited for good human health and nutritional applications. β-Glucan reduces hypertension and diabetes by regulating blood cholesterol and glucose levels, reducing the risk of ischemic heart disease, coronary heart disease, and colon cancer.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.