Influence of acid on isolation of starch from pearl millet (underutilized crop) and its characteristics

Aruna, M.; Parimalavalli, R.

doi:10.1016/j.matpr.2022.04.650

Cited by 7 publications

(2 citation statements)

References 29 publications

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“…Studies have reported average glycaemic index of major and minor millets as 49-54, 41-54 respectively, whereas that of wheat and rice were observed as 64 and 83 respectively [12]. Moreover, SEM micrographs revealed polygonal and round shape of pearl millet starch with a A-type structural pattern [13].…”

Section: Millet Starche -Compositionmentioning

confidence: 97%

“…Whereas, the commercial RS3 and RS4 content of resistant starch can be prepared by modification through thermal, chemical, and biochemical methods, microwave and ultrasonic techniques and combination methods [19]. In a study conducted by Aruna & Parimalavalli, [13] isolation of pearl millet starch was done by three methods based on sodium azide, mercuric chloride, and sodium metabisulfite with lactic acid respectively. The highest yield of starch was obtained in case of acid extraction method.…”

Section: Millet Starche -Extractionmentioning

confidence: 99%

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Millet Starch – A Potential Functional Ingredient

Prasad,

Sahu,

Srivastava

2023

IJPSS

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Millets are primitive grains that were majorly cultivated in Indian subcontinent from ancient times. These are small seeded categorized as major and minor millets. Millets are resilient to adverse effects of climate change. They are regarded as "nutri-cereal" due to their high nutritional value compared to rice, wheat, and corn. Starch is the major nutritional constituent of millets with average content ranging from 55% to 61% in different millets. The application of millets depends on the physicochemical, structural, and functional properties of their starch. Millet starch is majorly isolated by wet milling methods, however, studies have shown the effect of dry milling on structural and functional properties of millet starches. Moreover, non-thermal methods have also been employed to enhance the functionality of millet starches. Studies have also demonstrated the functionality of millets in improvement of human metabolic heath and reduction of life-style related diseases. Modified millet starches are also utilised in food and non-food industries.

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Section: Millet Starche -Compositionmentioning

confidence: 97%

Section: Millet Starche -Extractionmentioning

confidence: 99%