Effect of heat and γ‐irradiation on fungal load, pasting, and rheological characteristics of three whole and dehulled millets during storage

Huang, Hsiu-Hsiang; Dikkala, Praveen Kumar; Sridhar, Kandi; Yang, Hung-To; Lee, Jia‐Twu; Tsai, Feng‐Jen

doi:10.1111/jfpp.15355

Cited by 9 publications

(6 citation statements)

References 41 publications

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“…These results may be explained by the fact that reorganization of starch molecules and degradation of the molecular structure in the millet samples. Similarly, a study reported the decreased pasting temperature when whole and dehulled millets sorghum, pearl, finger millet samples were treated with heat and γ-irradiation (Huang et al., 2021). A study demonstrated the decreased pasting temperature with increased γ-irradiation dose (1 to 5 kGy with an increment of 0.40 kGy/h) for the bean and potato starches (Polesi et al., 2016).…”

Section: Resultsmentioning

confidence: 99%

Effect of heat treatment and γ-irradiation on pasting, rheological, and fungal load of whole and dehulled millets

Huang

Dikkala

Sridhar

et al. 2021

Food sci. technol. int.

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Millets are important food crops in food systems and application of physical treatments could improve the functional properties of millet-based products. Therefore, we investigated the effect of heat and γ-irradiation treatments on the pasting, rheological, and microbial load of whole and dehulled millets (sorghum, foxtail millet, and pearl millet). Moreover, similarity in treatment effect was evaluated by principal component analysis (PCA). The results revealed the significant ( p < 0.05) decrease in pasting properties of whole and dehulled millets, except for pasting temperature (71.03 to 74.88 °C). Likewise, significantly ( p < 0.05) decreased tendency was observed for all rheological properties, except for phase angle (0.05 to 0.30°) and yield point (13 to 5089). Samples showed a significant ( p < 0.05) reduction in fungal growth (89.75 × 104 to 4.46 × 104 CFU/g) compared to control (110.30 × 104 CFU/g). Moreover, samples individually formed 3 clusters (clusters 1: sorghum, 2: pearl millet, and 3: foxtail millet) based on pasting properties, which was confirmed by PCA. Therefore, the findings concluded that the effect of heat and γ-irradiation would be necessary to decrease pasting, rheological, and no microbial growth characteristics of dehulled and whole millets for the development of specific millet-based food products.

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Section: Resultsmentioning

confidence: 99%

Effect of heat treatment and γ-irradiation on pasting, rheological, and fungal load of whole and dehulled millets

Huang

Dikkala

Sridhar

et al. 2021

Food sci. technol. int.

Self Cite

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show abstract

“…The increased radiation exposure results in a reduction in the relative crystallinity of the starch. It is seen as a promising food processing technology with the potential to replace chemical and enzymatic procedures employed on a large scale for starch modification since it doesn't need the addition of chemical reagents and is simple to use without additional equipment [ [113] , [114] , [115] , [116] ].…”

Section: Modification Approaches For Millet Starchmentioning

confidence: 99%

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

Heena,

Kumar,

Singh

et al. 2024

Heliyon

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“…At 0.50 kGy, there was no effective minimization of the fungal count, and at 0.75 kGy or above, γ‐irradiation doses diminish the growth of fungal microbes. As a result, the study recommended IR as a safe postharvesting technique in the whole and dehulled millet area (Huang et al, 2021).…”

Section: Millets Based Technologiesmentioning

confidence: 99%

Potential processing technologies for utilization of millets: An updated comprehensive review

Srenuja

Paul

Vidyalakshmi

et al. 2023

J Food Process Engineering

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Millets are tiny grass‐seeded grains that hold major and minor nutrients and chief bioactive components. They are climate flexible and pest‐resistant grains, enhancing the crop system effectively. Millets are now gaining popularity due to their health‐promoting properties for end users. These nonacid‐forming grains are gluten‐free, stabilize blood sugar, lower cholesterol levels, inhibit human colon tumor growth, combat malnourished diseases, control overweight, and have other health‐promoting benefits. However, many food processing technologies are on hand to process millets into a broad array of value‐added products, but still, the implementation in the food processing industries is skimpy at the commercial level. There are many factors right from the farming stage, like unavailability of good quality seeds, suitable machinery, lack of technical knowledge, and the consumer's misconception of millet's sensory properties, all contribute to low demand in the market. However, considering millet's copious potentialities, the research on these grains is grasping the spotlight in the current era. Therefore, millets would greatly increase demand in the market and create boundless avenues to manufacture millet‐based foods on a commercial scale. Hence, the current article intends to comprehensively review millet processing technologies and bioprocessing approaches, including health benefits. In addition, it also highlighted the recent R & D innovations with millets and millet products in the global market, preservation constraints, and future challenges.Practical ApplicationsMillets are the neglected ancient grains of the world, although they are a treasure trove of nutrients and promote alluring health benefits. The current review analysis fosters various notions to bridge a gap between industrialist and consumers for the high‐level production and consumption of millets in various countries. The compiled information comprises deep insights into major food processing technologies for each millet and listed globally available millet‐based products. In addition, it provides the millet shelf‐life issues, which would be helpful for researchers to tackle these issues with millets in the future. The present study advises increasing the high‐value utilization of millet and millet‐based products at commercial scales. This article attracts scientists, industrialists, researchers, scholars, and budding entrepreneurs. Among all the cereals, millets are superior in the nutritional profile, sustainable production patterns, and friendlier to the farmers, planet, and consumers.

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Effect of heat and γ‐irradiation on fungal load, pasting, and rheological characteristics of three whole and dehulled millets during storage

Cited by 9 publications

References 41 publications

Effect of heat treatment and γ-irradiation on pasting, rheological, and fungal load of whole and dehulled millets

Effect of heat treatment and γ-irradiation on pasting, rheological, and fungal load of whole and dehulled millets

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

Potential processing technologies for utilization of millets: An updated comprehensive review

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