Effect of dry heat treatment on the physicochemical properties and structure of proso millet flour and starch

Effects of germination time and kilning temperature on the malting characteristics, biochemical and structural properties of HomChaiya rice

“…The band intensities uctuated because of the enzymatic hydrolysis of starch in the germinated rice. Sun et al 32 observed that FTIR band intensity changes could be from specic conformational changes of the structure, particularly long-range ordering and crystallinity. A similar observation was also noted by Mu et al 33 FTIR results revealed that most of the changes in germinated HomChaiya rice occurred by the 5 th day of germination, and the changes peaked when the rice germination was reached the 7 th day.…”

The Modifications in Physicochemical and Functional Properties of Proso Millet Starch after Ultra‐High Pressure (UHP) Process

“…Proso millet grains are rich in protein, starch, lipids, dietary fibres, and many trace elements such as calcium, iron, magnesium, and zinc . It has been reported that millet grains are comparable or better than common cereals such as wheat, rice, and oats in the nutritive parameters including protein, mineral and vitamins, and the nutrient components of protein, saccharide, and lipids in millet grains are in proper proportions . Proso millet is used for human consumption, livestock forage, and as bird seed around the world.…”

“…In order to overcome those disadvantages, the native starch needs to be subjected to some treatments involving physical, chemical and enzymatic transformations, to improve its functional properties. In general, chemical modified starches are mainly used in industrial applications; nevertheless, some industries, especially the food and pharmaceutical industries, prefer starch without chemical modification . Therefore, more attention has been paid to the physical starch modification methods, such as radiation, pulsed electric fields, ultra‐sound, high pressure, shearing, moisture, and heat.…”

Physical properties of biodegradable films from heat‐moisture‐treated rice flour and rice starch

“…Previous studies have shown that the physicochemical properties of the HMT flour and its corresponding HMT starch are different since the modification can also affect proteins, lipids, and non‐starch polysaccharides of the flour . It has been reported that the HMT had far greater effects on solubility, swelling power, and crystallinity of the sorghum and millet flours than their corresponding starches . The possible effects of these changes on film properties of the HMT starch and flour have not been studied extensively and only few studies are available.…”