Journal
CARBOHYDRATE POLYMERS
Volume 110, Issue -, Pages 128-134Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2014.03.090
Keywords
Dry heat treatment; Millet flour; Millet starch pasting; Morphological; Structural properties
Categories
Ask authors/readers for more resources
Proso millet (Panicum miliaceum L) flour and starch were heated in a dry state at 130 degrees C for 2 or 4h. The effects of dry heat treatment (DHT) on the pasting, morphological and structural properties of the samples were evaluated. Dry heat treatment had a more significant effect on the pasting viscosity of flour than starch; it increased the pasting viscosity of the flour while it only increased the final viscosity of the starch. After dry heating, the onset of gelatinization and the peak temperatures of the samples increased significantly while the endothermic enthalpy decreased. Scanning electron microscopy showed that the gel structure of the samples became more compact and the particles were plumper when compared with the native ones. Crystallinity of the samples decreased while the X-ray diffraction patterns remained the same after DHT. (C) 2014 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available