Phenolics, Antioxidant and Pasting Properties of Various Pearl Millet and Finger Millet varieties Varying in Amylose Content

On‐line rheology of pearl millet flours during extrusion: Effect of native amylose

“…On the other hand, starch swelling is mainly a property of amylopectin which is responsible for the increase in shear stress during extrusion (Sasaki, Takeshi, & Junko, ). The pasting properties of these pearl millet cultivars vary considerably and have been reported previously (Nishani et al, ). Higher amylose content has been found to increase the crystallinity of the flours which in turn showed negative correlation to the peak viscosity, holding strength, breakdown viscosity, final viscosity and setback from peak (Table ).…”

“…However the plasticizing effect of moisture is not much evident in case of lower amylose containing flours of L 74 (Figure ). Lower glass transition temperatures and higher peak viscosity of low amylose flours (Liu et al, ; Nishani et al, ) might explain the rapid onset of partial gelatinization or rupture at increased moisture content. These results corroborate to Valle, Colonna, Patria, and Vergnes () and Li et al () who also reported that apparent viscosity is more sensitive to moisture content and macromolecular degradation at lower amylose contents due to lack of flexibility of amylopectin fractions.…”

“…The pasting properties of the flours during heating at rate of 2 °C/ min from 50 to 95 °C and cooling were determined using dynamic rheometer (MCR 52, Anton paar, Austria) with starch pasting cell (C‐ETD160/ST) using paddle type rotor ST24‐2D 30 as per standard protocol (Nishani, Rudra, Dutta, Kaur, & Sen, ). Flour moisture was equilibrated to 14% before analysis.…”