期刊
FOOD RESEARCH INTERNATIONAL
卷 64, 期 -, 页码 200-211出版社
ELSEVIER
DOI: 10.1016/j.foodres.2014.06.026
关键词
Millet starch; Structure; Property; Digestibility; Modification; Use
资金
- Faculty Research Development Fund of the University of Auckland [3705617]
There has been increased interest in millet utilization due to the various rediscovered health benefits and also critical role in food security in semiarid areas of Africa and Asia. The major component of millets is starch, which may amount up to 70% of the seed and determines the quality of millet products. This review summarizes the current knowledge of the isolation, chemical composition, structure, physicochemical properties, enzyme susceptibility, modifications, and uses of millet starch. Lack of systematic knowledge of millet starch seriously hinders further development of millets as sustainable crops. Needed research to diversify the variations in the quality and to improve the utilization of this starch is suggested. (C) 2014 Elsevier Ltd. All rights reserved.
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