Impact of octenyl succinylated pearl millet (<i>Pennisetum typhoides</i>) starch addition as fat replacer on the rheological, textural and sensory characteristics of reduced‐fat yoghurt

Sharma, Monika; Yadav, Dushyant; Singh, Ashish Kumar; Vishwakarma, Rajesh; Sabikhi, Latha

doi:10.1111/1471-0307.12461

Cited by 6 publications

(3 citation statements)

References 25 publications

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“…and also as a fat replacers. Similarly, Sharma et al., [ 70 ] elucidated the effect of octenyl succinic anhydride (OSA)‐esterified pearl millet ( Pennisetum typhoides ) starch as a fat replacer in yoghurt at different levels of concentrations. Thus, observed improved structural strength, sensory acceptability, and less syneresis with increasing OSA starch level.…”

Section: Non‐thermal Modification Of Millet Starchesmentioning

confidence: 99%

“…[ 100 ] Similarly, octenyl succinylated pearl millet starch has the potential as a fat replacer in yoghurt by Sharma et al. [ 70 ] Varied resistant starch (RS) content in millets, suggests its applications such as low RS content for weaning food whereas, high RS with higher viscosity and low retrogradation suitable for various applications. [ 4 ]…”

Section: Applications Of Native and Modified Millet Starchesmentioning

confidence: 99%

“…[9] In a recent study by Shaikh et al, [9] chemically treated pearl millet starch added to white sauce, improved its sensorial properties and storage stability. Also, nano-based ball-milled pearl millet starch, functions as a stabilizer by Jhan et al [99] Pearl millet starch esterified with octenyl succinyl anhydride (OSA), can act as a fat replacer when incorporated in ice cream by Sharma et al [100] Similarly, octenyl succinylated pearl millet starch has the potential as a fat replacer in yoghurt by Sharma et al [70] Varied resistant starch (RS) content in millets, suggests its applications such as low RS content for weaning food whereas, high RS with higher viscosity and low retrogradation suitable for various applications. [4] However, utilization of millet starch is still less and the reasons could be the more availability of other sources (maize, cassava, and wheat), amylose content, lack of required functionality, and difficulty in processing due to small grain size.…”

Section: Applications Of Native and Modified Millet Starchesmentioning

confidence: 99%

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Morphological and Functional Properties of Millet Starches as Influenced by Different Modification Techniques: A Review

Thakur

Sharma

2022

Starch Stärke

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The growing need for new starches has sparked interest in the expansion of novel starch sources for the food sector. Millets are popular due to various health benefits and sustainability. Similar to the majority of cereals, the major constituent and quality factor of millet grain is its starch, which contributes 60-70% of the whole grain. Utilization of starch is reliant on its structural and functional properties. Starch in its native form does not possess all the required properties such as low temperature and shear stability. The desired properties for food products can achieved by modifying the starch functionality and morphology via physical, chemical, enzymatic, and dual methods. At present, research for potential application of native as well as modified millet starch is limited. The objective of this review is to focus on the techno-functional and morphological properties, various modification techniques, and applications of the millet starches. The review paper also summaries the applications of modified millet starch in the food industry.

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Section: Non‐thermal Modification Of Millet Starchesmentioning

confidence: 99%

Section: Applications Of Native and Modified Millet Starchesmentioning

confidence: 99%