Physicochemical and in vitro digestion of millet starch: Effect of moisture content in microwave

Li, Yang; Hu, Aijun; Wang, Xiaoyi; Zheng, Jie

doi:10.1016/j.ijbiomac.2019.05.046

Cited by 78 publications

(73 citation statements)

References 31 publications

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“…For MT, starch moisture content was adjusted to 25% with distilled water and mixed properly. Vacuum bags were used to hold the starch to be used for MT, and the bags were vacuumed, pressed to ensure uniform thickness (3.5 mm), and kept for 24 h at 4–6 °C before microwave treatment [ 15 ].…”

Section: Methodsmentioning

confidence: 99%

Development and Characterization of Physical Modified Pearl Millet Starch-Based Films

Punia

Nehra

Siroha

et al. 2021

Foods

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Pearl millet is an underutilized and drought-resistant crop that is mainly used for animal feed and fodder. Starch (70%) is the main constituent of the pearl millet grain; this starch may be a good substitute for major sources of starch such as corn, rice, potatoes, etc. Starch was isolated from pearl millet grains and modified with different physical treatments (heat-moisture (HMT), microwave (MT), and sonication treatment (ST)). The amylose content and swelling capacity of the starches decreased after HMT and MT, while the reverse was observed for ST. Transition temperatures (onset (To), peak of gelatinization (Tp), and conclusion (Tc)) of the starches ranged from 62.92–76.16 °C, 67.95–81.05 °C, and 73.78–84.50 °C, respectively. After modification (HMT, MT, and ST), an increase in the transition temperatures was observed. Peak-viscosity of the native starch was observed to be 995 mPa.s., which was higher than the starch modified with HMT and MT. Rheological characteristics (storage modulus (G′) and loss modulus (G′′)) of the native and modified starches differed from 1039 to 1730 Pa and 83 to 94 Pa; the largest value was found for starch treated with ST and HMT. SEM showed cracks and holes on granule surfaces after HMT as well as MT starch granules. Films were prepared using both native and modified starches. The modification of the starches with different treatments had a significant impact on the moisture, transmittance, and solubility of films. The findings of this study will provide a better understanding of the functional properties of pearl millet starch for its possible utilization in film formation.

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Section: Methodsmentioning

confidence: 99%

Development and Characterization of Physical Modified Pearl Millet Starch-Based Films

Punia

Nehra

Siroha

et al. 2021

Foods

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“…Furthermore, the granules appeared to aggregate with each other. The presence of pores after microwave heating has also been observed in starches from millet (Li et al, 2019a) and Bambara groundnut (Oyeyinka et al, 2019). Li et al (2019a) reported that microwaved millet starch showed porous surfaces with significant wide cracks and deep cavities, which varied with increase in the starch moisture content.…”

Section: Morphologymentioning

confidence: 76%

“…Furthermore, the granules appeared to aggregate with each other. The presence of pores after microwave heating has also been observed in starches from millet (Li et al ., 2019a) and Bambara groundnut (Oyeyinka et al ., 2019). Li et al .…”

Section: Resultsmentioning

confidence: 99%

“…Setback ratio of microwave heated cassava starches was lower than the native counterpart (Table 2). This is in agreement with previous studies on microwave heated starches (Colman et al ., 2014; Yang et al ., 2017; Oyeyinka et al ., 2019; Li et al ., 2019a). Setback relates to the tendency of starch to retrograde during storage (Trung et al ., 2017).…”

Section: Resultsmentioning

confidence: 99%

“…Li et al . (2019a) reported that microwaved millet starch showed porous surfaces with significant wide cracks and deep cavities, which varied with increase in the starch moisture content. In this study, samples were conditioned to the same moisture content of 30%, and the changes in the granule morphology will depend on the microwaving power and time rather than on the moisture levels.…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Influence of microwave heating and time on functional, pasting and thermal properties of cassava starch

Oyeyinka

Akinware

Bankole

et al. 2020

Int J of Food Sci Tech

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The effect microwaving power and time on the functional, pasting and thermal properties of cassava starch was investigated. Cassava starch at a moisture content of 30% was microwaved at 600 and 700 W for 0, 5, 15, 30 and 60 s following a preliminary study. Microwaving power and time did not alter the crystalline pattern of the starch, but there were obvious changes in the starch morphology. Starch colour was significantly (P ≤ 0.05) altered by microwave heating, with the total colour difference increasing from 4.85 to 43.01. Microwave treatment increased starch gelatinisation temperatures but decreased the swelling power, water absorption capacity and the relative crystallinity. These changes were influenced by microwave heating power and time. The results further revealed that the peak viscosity (3714.00-1947.00 cP) and setback ratio (1.70-1.49) decreased with increasing microwave heating time. However, breakdown viscosity (322.67-897.63 cP) and pasting temperature (1947.00-3714.00°C) increased.

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Effects of microwave and conventional heating on physicochemical, digestive, and structural properties of debranched quinoa starch‐oleic acid complexes with different water addition

Wang

Liu

et al. 2023

J Sci Food Agric

Self Cite

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Background A starch‐lipid complex is a new type of resistant starch, which is of great importance for the prevention of chronic diseases such as diabetes. Most starch‐lipid complexes usually need to be treated by heating to make them suitable for a variety of applications, and starch‐based foods are generally not edible without a heat‐treatment process. However, the digestion and structural properties of the starch‐lipid complex will be changed after heating. In this study, microwave and conventional heating were used to treat debranched quinoa starch‐oleic acid complexes (DQS‐OA) with different water addition conditions, and the effects of the two methods on the physicochemical, digestive, and structural properties of DQS‐OA were compared. Results The results of in vitro digestibility showed that the resistant starch content (235.34–269.55 g kg−1) of the conventional heating‐treated samples was significantly higher than that the microwave‐treated samples (141.51–157.99 g kg−1). Moreover, after microwave treatment, the short‐range molecular order and crystalline structure of DQS‐OA were destroyed and the particle size became smaller. In contrast, the thermal stability, enthalpy, and crystallinity of the complexes after conventional heating were improved. The ratio at 1047/1022 cm−1 of complexes has also been increased. Conclusion This study demonstrated that conventional water‐bath heating was better than microwave heating in increasing digestion resistance, improving the short‐range and long‐range molecular order, and promoting the formation of DQS‐OA. With an increase in water addition, the influence of microwave or water‐bath treatment on the properties of DQS‐OA became greater. © 2022 Society of Chemical Industry.

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Physicochemical and in vitro digestion of millet starch: Effect of moisture content in microwave

Cited by 78 publications

References 31 publications

Development and Characterization of Physical Modified Pearl Millet Starch-Based Films

Development and Characterization of Physical Modified Pearl Millet Starch-Based Films

Influence of microwave heating and time on functional, pasting and thermal properties of cassava starch

Effects of microwave and conventional heating on physicochemical, digestive, and structural properties of debranched quinoa starch‐oleic acid complexes with different water addition

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