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Rheological and functional properties of heat moisture treated pearl millet starch

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Abstract

Pearl millet (Pennisetum typhoides) starch was subjected to heat moisture treatment (HMT) at different moisture levels i.e., 20 % (HMT-20), 25 % (HMT-25) & 30 % (HMT-30) for 8 h at 110 °C and evaluated for changes in rheological, thermal, functional and morphological properties. Peak, breakdown, cool paste and setback viscosity decreased, while pasting temperature increased after HMT. Shear stability of HMT-30 sample was maximum (stability ratio 0.54). Highest (33.5 Pa) G′ value was observed for native and lowest (14.8 Pa) for HMT-25 sample. Yield and flow point of starch gels also decreased after HMT, indicating softer gels and higher spreadability. HMT increased gelatinization temperature from 62.59 °C for native to 84.05 °C for HMT-30. Resistant starch content increased about three times in HMT-30 sample (7.07 %) as compared to native. Swelling power and solubility decreased after HMT. HMT also induced cavity and some dents on starch granules surface.

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Acknowledgment

The authors would like to gratefully acknowledge Director, NDRI, Karnal, India for extending Scanning Electron Microscope facilities and Haryana Agricultural University, Hisar, India for providing pearl millet variety. The authors also thank Director, CIPHET for financial assistance.

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Authors and Affiliations

  1. Central Institute of Post- Harvest Engineering & Technology (CIPHET), PO: PAU Campus, Ludhiana, 141004, Punjab, India

    Monika Sharma & Deep N. Yadav

  2. National Dairy Research Institute, Karnal, 132001, Haryana, India

    Ashish K. Singh & Sudhir K. Tomar

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  1. Monika Sharma
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  2. Deep N. Yadav
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  3. Ashish K. Singh
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  4. Sudhir K. Tomar
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Correspondence to Monika Sharma.

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Sharma, M., Yadav, D.N., Singh, A.K. et al. Rheological and functional properties of heat moisture treated pearl millet starch. J Food Sci Technol 52, 6502–6510 (2015). https://doi.org/10.1007/s13197-015-1735-1

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  • DOI: https://doi.org/10.1007/s13197-015-1735-1

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