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Influence of high-pressure (HP) treatment (400-600 MPa, 10 min) on chestnut flour (CNF) dispersions was examined. The particle size, total starch, and resistant starch contents were not influenced by the HP treatment. DSC, XRD, SEM, and rheometric measurement confirmed that the applied pressure was not adequate for the complete gelatinization of the chestnut starch in the dispersion. The mechanical rigidity of CNF in dispersions (flour/water = 1:2) increased significantly with increasing the pressure. Pasting profiles of the HP-treated sample varied significantly from the sample without the pressure treatment. Overall, the work revealed that chestnut starch was pressure-resistant within the studied pressure range. [ABSTRACT FROM AUTHOR]

Influence of high-pressure (HP) treatment (400–600 MPa, 10 min) on chestnut flour (CNF) dispersions was examined. The particle size, total starch, and resistant starch contents were not influenced by the HP treatment. DSC, XRD, SEM, and rheometric measurement confirmed that the applied pressure was not adequate for the complete gelatinization of the chestnut starch in the dispersion. The mechanical rigidity of CNF in dispersions (flour/water = 1:2) increased significantly with increasing the pressure. Pasting profiles of the HP-treated sample varied significantly from the sample without the pressure treatment. Overall, the work revealed that chestnut starch was pressure-resistant within the studied pressure range. [ABSTRACT FROM AUTHOR]

Scanning electron microscope (SEM) pictures of small millet starch granules showed more large polygonal and few small spherical or polygonal granules. The granules of small millets resembled those of rice starch granules. The size of the starch granules ranged from 0.8–10 μm. The size of the granules was larger in barnyard millet and smaller in proso millet. Several granules showed deep indentation caused by protein bodies. SEM of starch isolated from 24 hour-germinated kodo millet showed pitting or pinholes at some points due to the attack of amylases (preferentially on bigger granules). Brabender viscoamylograph studies on small millet starches revealed that the gelatinization temperatures ranged from 75.8 to 84.9 ° C. Barnyard millet possessed lower amylograph viscosity, minimum breakdown, and relative breakdown values when compared to the other small millets. [ABSTRACT FROM AUTHOR]