Effect of Heat Treatment and Gamma Irradiation on In Vitro Protein Digestibility of Selected Millet Grains

Sujatha, M.; Hymavathi, T. V.; Devi, K. Uma; Roberts, T.; Kumar, Dilip

doi:10.20546/ijcmas.2017.611.118

Cited by 6 publications

(12 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Irradiation is used for sterilization of food products, increasing their shelf life (Shalaby et al, 2016). It regulates microbiological activities, thereby reducing the risk of food-borne illnesses without compromising one's health or affecting the nutritional content of the food (Kouba, 2003;Sujatha et al, 2017). The inactivation of microorganisms occurs by damaging the DNA.…”

Section: Irradiation/infrared Radiationmentioning

confidence: 99%

“…When irradiation treatment was applied on millets, it was observed that application of low-dose irradiation boosted the starch digestibility as the starch molecules get opened by the depolymerization of the grains, but it was opposite for high-dose application. Employment of higher irradiation doses, genesis of impediments of amylolytic enzymes was observed inhibiting the starch digestibility (Sujatha et al, 2017;Urbain, 1986;Colonna et al, 1992). Irradiation reduces the gelatinization temperature and amylose content while also altering the structure of starch granules (Shu et al, 2013).…”

Section: Impact Of Nonthermal Techniques On Milletsmentioning

confidence: 99%

See 1 more Smart Citation

Impact of non thermal techniques on millets

Kaur,

Kaur

2024

NFS

View full text Add to dashboard Cite

Purpose Millets are ancient grains, following wheat, that have been a fundamental source of human sustenance. These are nutrient-rich small-seeded grains that have gained prominence and admiration globally due to their super resilience in diverse climates and significant nutritional benefits. As millets are renowned for their nutritional richness, the demand for millet-based products increases. Hence, this paper aims in identifying the growing need for innovative processing techniques that not only preserve their nutritional content but also extend their shelf life. Design/methodology/approach In traditional times, heat was the only means of cooking and processing of the foods, but the amount of damage they used to cause to the sensorial and nutritional properties was huge. Millets’ sensitivity toward heat poses a challenge, as their composition is susceptible to disruption during various heat treatments and manufacturing processes. To cater to this drawback while ensuring the prolonged shelf life and nutrient preservation, various innovative approaches such as cold plasma, infrared technology and high hydrostatic pressure (HPP) processing are being widely used. These new methodologies aim on inactivating the microorganisms that have been developed within the food, providing the unprocessed, raw and natural form of nutrients in food products. Findings Among these approaches, nonthermal technology has emerged as a key player that prioritizes brief treatment periods and avoids the use of high temperatures. Nonthermal techniques (cold plasma, infrared radiation, HPP processing, ultra-sonication and pulsed electric field) facilitate the conservation of millet’s nutritional integrity by minimizing the degradation of heat-sensitive nutrients like vitamins and antioxidants. Acknowledging the potential applications and processing efficiency of nonthermal techniques, the food industry has embarked on substantial investments in this technology. The present study provides an in-depth exploration of the array of nonthermal technologies used in the food industry and their effects on the physical and chemical composition of diverse millet varieties. Originality/value Nonthermal techniques, compared to conventional thermal methods, are environmentally sound processes that contribute to energy conservation. However, these conveniences are accompanied by challenges, and this review not only elucidates these challenges but also focuses on the future implications of nonthermal techniques.

show abstract

Section: Irradiation/infrared Radiationmentioning

confidence: 99%

Section: Impact Of Nonthermal Techniques On Milletsmentioning

confidence: 99%

Impact of non thermal techniques on millets

Kaur,

Kaur

2024

NFS

View full text Add to dashboard Cite

show abstract

“…It can be seen in Table S6 that some researchers found that irradiation treatment could decrease the RS content and increase the enzymatic hydrolysis rate of starches (Lu et al ., 2012; Polesi et al ., 2018; Sujatha et al ., 2018; Sudheesh et al ., 2019; Aaliya et al ., 2021). It is suggested that the decrease in RS is linked to the proclivity of starch molecular weight to diminish following irradiation treatment; as molecular weight decreases, enzymatic hydrolysis occurs more quickly and efficiently.…”

Section: Effects Of Irradiation Treatment On Starch Propertiesmentioning

confidence: 99%

“…With respect to rheological properties, as seen in Table S8, it was found that the G′ (storage modulus), G″ (loss modulus) and consistency coefficient (K) of starches gradually decreased with the increase of irradiation dose (Kong et al ., 2010; Singh et al ., 2011; Dar et al ., 2018; Sujatha et al ., 2018; Sudheesh et al ., 2019; Aaliya et al ., 2021). Consistency coefficient (K) reflects the substance's resistance to flow.…”

Section: Effects Of Irradiation Treatment On Starch Propertiesmentioning

confidence: 99%

“…It indicates that irradiation treatment makes starch gel become fragile and soft, which is closely related to the decrease of molecular weight after irradiation treatment. In addition, irradiation treatment increased of the flow behaviour index (n) of rice, wheat and potato starches but decreased the flow behaviour index (n) of buckwheat and oat starches (Atrous et al ., 2017; Dar et al ., 2018; Sujatha et al ., 2018). Flow behaviour index (n) denotes the degree of pseudoplasticity, which is generally less than 1 for starch gel, indicating that starch gel is a typical pseudoplastic fluid.…”

Section: Effects Of Irradiation Treatment On Starch Propertiesmentioning

confidence: 99%

See 1 more Smart Citation

The effects of gamma irradiation treatment on starch structure and properties: a review

Chen

Zhou

Yang

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummaryGamma irradiation is a new starch processing and modification method. In this paper, the effects of gamma irradiation on starch structure and properties were summarised and discussed. In terms of starch structure, gamma irradiation destroys glycosidic bonds and significantly reduces the average molecular weight of starch, which may be the fundamental reason for the change in starch properties after irradiation. In addition, irradiation has no effects on crystal type but decreases the crystallinity of starch. Meanwhile, gamma irradiation can increase the specific surface area of starch granules but have no significant effects on the granular morphologies, indicating the damage to starch granules caused by irradiation proceeds from inside the granules. In terms of starch properties, gamma irradiation treatment decreases the viscosity, setback, breakdown, To, Tp, Tc, the enthalpy of crystalline melting, storage modulus, loss modulus, consistency coefficient and swelling ability of starches. In addition, gamma irradiation increases the b value, water absorption capacity, oil absorption capacity and solubility of starches. However, the results of the effects of irradiation on starch digestive, retrogradation and texture properties are not consistent in different studies. It may provide a reference for the application of irradiation in starch processing and modification.

show abstract

Novel nonthermal food processing practices: Their influences on nutritional and technological characteristics of cereal proteins

Mollakhalili‐Meybodi

Nejati

Sayadi

et al. 2022

Food Science & Nutrition

View full text Add to dashboard Cite

Cereals are one of the main food crops in the world, full of carbohydrates, proteins, dietary fiber, and minerals. Wheat, corn, rice, and barley are the most popular cereal grains regarding production quantity. Other cereal grains including sorghum, rye, oat, and millets are produced in small quantities. According to the Food and Agriculture Organization (FAO), the global demand for wheat, corn, and rice is expected to reach 3.3 billion tons per year by 2050, due to the rapid population growth (Guerrieri & Cavaletto, 2018). Cereals are mostly used as processed products viz breads, noodles, pasta, breakfast cereals, snack foods, cookies, etc. Cereal processing is one of the most important technologies in the food system to achieve many goals such as increasing shelf-life, obtaining the desired flavors, and enhancing the nutritional value (Sasthri et al., 2021). Technological properties and nutritional quality are among the most basic challenges in cereal processing, which is effectively influenced by grain proteins (Joye, 2019).

show abstract

Effect of Heat Treatment and Gamma Irradiation on In Vitro Protein Digestibility of Selected Millet Grains

Cited by 6 publications

References 8 publications

Impact of non thermal techniques on millets

Impact of non thermal techniques on millets

The effects of gamma irradiation treatment on starch structure and properties: a review

Novel nonthermal food processing practices: Their influences on nutritional and technological characteristics of cereal proteins

Contact Info

Product

Resources

About