Influence of hydrothermal processing on functional properties and grain morphology of finger millet

Abstract

Finger millet was hydrothermally processed followed by decortication. Changes in color, diameter, density, sphericity, thermal and textural characteristics and also some of the functional properties of the millet along with the grain morphology of the kernels after hydrothermal processing and decortication were studied. It was observed that, the millet turned dark after hydrothermal processing and color improved over native millet after decortication. A slight decrease in grain diameter was observed but sphericity of the grains increased on decortication. The soft and fragile endosperm turned into a hard texture and grain hardness increased by about 6 fold. Hydrothermal processing increased solubility and swelling power of the millet at ambient temperature. Pasting profile indicated that, peak viscosity decreased significantly on hydrothermal processing and both hydrothermally processed and decorticated millet exhibited zero breakdown viscosity. Enthalpy was negative for hydrothermally processed millet and positive for decorticated grains. Microscopic studies revealed that the orderly structure of endosperm changed to a coherent mass after hydrothermal processing and the different layers of seed coat get fused with the endosperm.

Effect of grain moisture content during milling on pasting profile and functional properties of amaranth fractions

“…It is generally known that, presence of seed coat increases the GT (Dharmaraj et al 2015). The samples milled at 14 and 16 % grain moisture content showed highest GT than other samples.…”

“…The distribution of the nutrients in grain varies along with its botanical components. At higher moisture level, the grain may cut open but the bran and the seed coat components may not get powdered easily (Dharmaraj et al 2015). At lower moisture level, the grains exhibit comparatively fragile nature and the chances of getting admixtured with seed coat and bran portions are high.…”

The Optimization of Solar Drying of Grain by Using a Genetic Algorithm

“…And 33 • C, 41 • C and 47 • C are the three temperature values that were selected as the drying temperatures (see Table 1). These temperatures ensure good amylase activity in grain (Dharmaraj et al 2013). The grain was placed inside the dryer chamber.…”

Flour functionality and nutritional characteristics of different roller milled streams of foxtail millet (Setaria italica)

“…BDR fraction showed highest GT. This is mainly because of the presence of bran in these fractions which leads to an increase in the GT (Dharmaraj et al, 2015). C1 fraction showed highest peak viscosity, followed by C2, SRF and C3 fractions.…”

“…Swelling power was estimated according to Dharmaraj, Meera, Yella Reddy, and Malleshi (2015). One gram of the meal taken in a graduated centrifuge tube was mixed with 10 ml of water and incubated for 30 min in a water bath maintained at 30 C followed by centrifugation at 1750Âg for 25 min.…”