| Popis: |
Starch, the major constituent of pearl millet grain (70 percent) can be an excellent alternative for popular industrial starches like corn, rice and potatoes. Heat moisture treatment (HMT) of pearl millet (Pennisetum typhoides) starch at different moisture levels, i.e., 20% (HMT-20), 25% (HMT-25), and 30% (HMT-30), was carried out for 8 h at 110 °C and its structural and in vitro digestibility properties were studied. Amylose content, swelling power and solubility of starches decreased after HMT. HMT also induced cavity and some dents on starch granules surface. The X-ray pattern of native and HMT starches exhibited A-type diffraction pattern and less crystallinity than native starch. Short range ordered molecules had similar absorption bands with no new peaks detected between native and heat moisture treated (HMT) starches. HMT starches exhibited higher To, Tp, Tc than native starch and ∆H decreased in HMT than native starch. Heat moisture treated starches exhibited decreases in PV, TV, FV, while increasing pasting temperature. The HMT-30 sample had almost twofold increase in RS concentration compared to native starch. While RS and SDS content increased after modification, RDS content declined. The thermal stability and nutritional value of starches improved after HMT modification, allowing for more food uses. |
