| Autor: |
Huang HH; Department of Environmental Science and Engineering, National Pingtung University of Science and Technology, Pingtung, Taiwan., Dikkala PK; Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India., Sridhar K; Department of Food Science, Fu Jen Catholic University, New Taipei, Taiwan., Yang HT; Department of Information Technology, Meiho University, Pingtung, Taiwan., Lee JT; Department of Environmental Science and Engineering, National Pingtung University of Science and Technology, Pingtung, Taiwan., Tsai FJ; Department of Hospitality Management, Meiho University, Pingtung, Taiwan. |
| Jazyk: |
angličtina |
| Zdroj: |
Food science and technology international = Ciencia y tecnologia de los alimentos internacional [Food Sci Technol Int] 2022 Apr; Vol. 28 (3), pp. 273-282. Date of Electronic Publication: 2021 May 18. |
| DOI: |
10.1177/10820132211017683 |
| Abstrakt: |
Millets are important food crops in food systems and application of physical treatments could improve the functional properties of millet-based products. Therefore, we investigated the effect of heat and γ-irradiation treatments on the pasting, rheological, and microbial load of whole and dehulled millets (sorghum, foxtail millet, and pearl millet). Moreover, similarity in treatment effect was evaluated by principal component analysis (PCA). The results revealed the significant ( p < 0.05) decrease in pasting properties of whole and dehulled millets, except for pasting temperature (71.03 to 74.88 °C). Likewise, significantly ( p < 0.05) decreased tendency was observed for all rheological properties, except for phase angle (0.05 to 0.30°) and yield point (13 to 5089). Samples showed a significant ( p < 0.05) reduction in fungal growth (89.75 × 10 4 to 4.46 × 10 4 CFU/g) compared to control (110.30 × 10 4 CFU/g). Moreover, samples individually formed 3 clusters (clusters 1: sorghum, 2: pearl millet, and 3: foxtail millet) based on pasting properties, which was confirmed by PCA. Therefore, the findings concluded that the effect of heat and γ-irradiation would be necessary to decrease pasting, rheological, and no microbial growth characteristics of dehulled and whole millets for the development of specific millet-based food products. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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