A Brief Review on Millet Starch

Abstract

The popularity of millet and its products is growing worldwide due to its health-promoting characteristics. The starch in millet is the most essential element, accounting for around 70% of total millet-grains and determining the quality of food items based on millets. The structural, functional and physicochemical features of starch determine its use for various purposes. Natural starch does not have the characteristics needed for specific purpose. Modifications in the structures of starch can be used to get product-specific properties. Information gaps on millet starch has hindered its potential use in new food product design. The objective of the review is to investigate and examine the structural chemistry, characterization, chemical composition and modification methods of the millet starches.

Application and functional properties of millet starch: Wet milling extraction process and different modification approaches

“…Native starch is utilized as a texture stabilizer and conditioner in food systems. Still, its usage in industrial applications is limited due to its functionality as compared to the modified starch [ 26 , 49 ]. Native starch has some inherent properties such as instability to thermal, high hot-paste viscosity and shear stress, and a tendency to degrade rapidly in conjunction with low stability when kept in cold storage as well as weak resilience to acid, shear, and high temperatures, it is responsible for the deterioration of product quality and makes it less acceptable for widespread use in the food processing sector [ 99 ].…”

“…of starches [ 140 , 141 ]. Numerous researchers have reported that modifying approaches may help improve application starch functionality [ [45] , [46] , [47] , [48] , [49] , [50] , [51] , [52] , [53] , [54] , [55] , [56] , [57] , [58] , [59] , [60] , [61] , [62] , [63] , [64] , [65] , [66] , [67] , [68] , [69] , [70] , [71] , [72] , [73] , [74] , [75] , [76] , [77] , [78] , [79] , [80] , [81] , [82] , [83] , [84] , [85] , [86] , [87] , [88] , [89] , [90] , [91] , [92] , [93] , [94] , [95] , [96] , [97] , [98] , [99] , [100] , [101] , [102] , [103] , [104] , [105] , [106] , [107] , [108] , [109] , [110] , [111] ,…”

Nutritional exploration of foxtail millet (Setaria italica) in addressing food security and its utilization trends in food system

“…The physicochemical and functional characteristics of starch define its desired function or involvement in a specific sector. Foxtail millet starch is greatly composed of amylose, which can be utilized for making resistant starch made products such as thickener, binder, flavor encapsulating agent, emulsion stabilizers, gelling agents, and so forth (Dimri & Singh, 2022). Being gluten free, they can serve as an excellent choice for people facing celiac disease.…”

“…On the other hand, amylopectin possesses a significantly higher number of branches. The molecular structure of starch components is intricately linked to their production, the physical structures of granules, their functionality, and potential applications (Dimri & Singh, 2022) et al., 2016). The starch granules in FM starch are polygonal, less oval, and vary in size (He et al, 2015).…”