Effect of heat-moisture treatment on the physicochemical properties and digestibility of proso millet flour and starch
Issued Date
2023-05-01
Resource Type
ISSN
01448617
Scopus ID
2-s2.0-85147193486
Pubmed ID
36781281
Journal Title
Carbohydrate Polymers
Volume
307
Rights Holder(s)
SCOPUS
Bibliographic Citation
Carbohydrate Polymers Vol.307 (2023)
Suggested Citation
Kumar S.R., Tangsrianugul N., Sriprablom J., Wongsagonsup R., Wansuksri R., Suphantharika M. Effect of heat-moisture treatment on the physicochemical properties and digestibility of proso millet flour and starch. Carbohydrate Polymers Vol.307 (2023). doi:10.1016/j.carbpol.2023.120630 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/81539
Title
Effect of heat-moisture treatment on the physicochemical properties and digestibility of proso millet flour and starch
Author's Affiliation
Other Contributor(s)
Abstract
Proso millet flour (PMF) and starch (PMS) were subjected to heat-moisture treatment (HMT) at 25 % moisture content and 110 °C for 4 h. The effects of HMT on physicochemical and structural properties and in vitro digestibility of PMF and PMS were analyzed. After HMT, SEM showed aggregation and damage to the surface of starch granules, while CLSM showed proteins wrapped around the granules. The amylopectin chain length distribution (CLD) remained unchanged in PMF and PMS after HMT, indicating intact covalent bonds between glucose units. HMT decreased the swelling power, solubility, viscosity of the paste, and gelatinization enthalpy and increased the pasting temperature and gelatinization temperature of PMF and PMS. HMT changed the XRD pattern of PMF from A to A + V type starches, whereas that of PMS remained unchanged. FTIR study showed an increase in the degree of short-range molecular order of PMF and PMS after HMT. In vitro digestibility evaluation showed that the rapidly (RDS) and slowly digestible starch (SDS) contents of PMF and PMS increased, whereas the resistant starch (RS) content decreased after HMT. HMT flour and starch have suitable properties for use in a wide range of food products, from canned to frozen, as well as non-food products.