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Starch is present in high amount in various cereals, fruits and roots & tubers which finds major application in industry. Commercially, starch is rarely consumed or processed in its native form, thus modification of starch is widely used method for increasing its application and process stability. Due to the high demand for starch in industrial applications, researchers were driven to hunt for new sources of starch, including modification of starch through green processing. Thermal properties are significant reference parameters for evaluating the quality of starch when it comes to cooking and processing. Modification of starches affects the thermal properties, which are widely studied using Differential scanning calorimeter or Thermogravimetric analysis. It could lead to a better understanding of starch's thermal properties including factors influencing and expand its commercial applications as a thickener, extender, fat replacer, etc. in more depth. Therefore, the review presents the classification of starches, factors influencing the thermal properties, measurement methods and thermal properties of starch in its native and modified form. Further, this review concludes that extensive research on the thermal properties of new sources of starch, as well as modified starch, is required to boost thermal stability and extend industrial applications. [ABSTRACT FROM AUTHOR]

The current study investigated the impact of microwave (MW) and hot-air assisted radiofrequency (HARF) technologies on physicochemical characteristics of foxtail millet (FM) flour. Besides, the physicochemical characteristics of foxtail millet protein (FMP) from MW and HARF treated FM flour were also evaluated. Residual relative lipase activity (LA) (10.86%) was least at 15% moisture (w.b.) for two passes-28 min treatment in HARF, while the MW heating showed lower LA at 786.80W power level for 6 min (0.27%) and 4 min (8.17%). Peak viscosities of MW and HARF treated FM flour exhibited a decreasing trend compared to untreated. An increase was observed in emulsifying, and oil/water absorption properties of MW and HARF treated FMP in comparison with the untreated sample, while it was vice versa with the foaming properties, and protein purity. This changes can be attributed to the decrease in relative crystallinity and modifications in the secondary structural elements (i.e., increase in β-turn, and decrease in α-helix, β-sheets), as confirmed by FTIR and XRD analyses performed. [Display omitted] • FM has limited storage stability caused by its fat hydrolytic rancidity. • MW and HARF resulted in better storage stability of FM Flour. • MW and HARF heating enhanced the functional properties of FM protein. • Decrease in relative crystallinity of FM Protein. • Significant modifications in secondary structural elements of FM protein. [ABSTRACT FROM AUTHOR]

The effect of high-pressure processing (HPP) modification (200, 400, and 600 MPa for 10 min) on the physico-chemical, functional, structural, and rheological properties of white finger millet starch (WFMS) was studied. Measured amylose content, water, and oil absorption capacity, alkaline water retention, and pasting temperature increased significantly with the intensity of pressure. All color parameters (L, a, b values, and ΔC) were affected by HPP treatment, and paste clarity of modified starch decreased significantly with an increase in storage time. The samples' least gelation concentration (LGC) is in the range of 8–14 %. An increasing solubility and swelling power are noted, further intensifying at the elevated temperature (90 °C). The structural changes of WFMS were characterized by XRD, SEM, and FTIR spectroscopy. Starch modified at 600 MPa showed a similar pattern as 'B'-type crystalline, and the surfaces of starch deformed because of the gelatinization. Applied pressure of 600 MPa affected the FTIR characteristic bands at 3330, 2358, and 997 cm−1, indicating a lower crystallinity of the HPP-600 modified sample. According to DSC analysis, even at 600 MPa, WFMS is only partially gelatinized. This work provides insights for producing modified WFM starches by a novel physical modification method. [Display omitted] • White finger millet starch was modified by HPP treatment (200, 400, 600 MPa for 10 min). • The hydration and gelation properties were enhanced by HPP. • HPP reduced the relative crystallinity of white finger millet starch. • HPP altered the starch pasting profile thereby enhancing its properties. [ABSTRACT FROM AUTHOR]

Abstract: This study was carried out to investigate the effect of hydrothermal treatment and drying time at a constant drying temperature of 50°C on the dehulling behavior of pigeon pea seed. Response surface methodology (RSM) based on a two-factor, five-level, central composite design was employed to study the effect of the independent variables and optimize processing conditions. A second-order polynomial model described dehulling quality in terms of: (1) dehulled seeds, (2) undehulled seeds, (3) broken seeds, (4) powder loss and (5) dehulling efficiency. The process parameters showed significant effects on dehulled seeds and dehulling efficiency. The optimized processing conditions for maximum dehulled seeds, dehulling efficiency and minimum powder loss were a hydrothermal treatment time of 10.2min and a drying time of 2.9h. [Copyright &y& Elsevier]

The Present study was conducted to extract tomato seed oil using emerging technologies which include moderate electric field (MEF), low temperature microwave (MW), radio-frequency (RF), power ultrasound (US) and combined low temperature microwave-power ultrasound (MWUS) at different solid to liquid (S/L) ratio and power level. A green solvent (ethanol: ethyl acetate) was used to extract the oil from tomato seed and a mass transfer kinetic study was studied to find the extraction kinetics and effect of different treatments. MWUS assisted extracted oil was observed to have the highest extraction yield (23.07%) as well as the best quality of oil extracted. The extracted oil using MWUS treatment was mainly composed of PUFA (Linoleic acid), MUFA (Oleic acid) and Stearic acid. Low temperature microwave-ultrasound assisted extraction (MUAE) increased the linoleic, stearic and oleic acid content by 30.91, 5.16 and 7.29% respectively in tomato seed oil composition compared to the conventional Soxhlet extraction (SXE) method. The novel 'Low temperature microwave-ultrasound assisted extraction (MUAE)' technology presents a promising result combination of emerging technology for the extraction of oil. The impact of low temperature dipole moment of microwave followed by low intensity ultrasound cavitation leads to the breakdown of the tomato seed matrix. Further, this combination improved the extraction yield although the solvent used very lower solubility compared to conventional solvents. The quality of the extracted oil following MUAE technology was found to be much better than conventional extraction. Hence this combination presents a good scope for application in the food industry, with good commercial value and being environmentally friendly makes it more acceptable. [Display omitted] • RAE, MAE and MUAE is proposed first time for tomato seed oil extraction. • MUAE treatment recovered higher unsaturated fatty acid content. • MUAE treatment had highest oil yield and retained oil quality. • Oil extraction kinetics was well explained by Fick's law of diffusion. [ABSTRACT FROM AUTHOR]

• First report on effect of processing (roasting and germination), and characterization of White finger millet (KMR-340). • Nutritional, functional, thermal, pasting and rheological properties, X-ray diffraction, and FTIR studies were studied for white finger millet (native, roasted and germinated). • Processing methods significantly increased some nutritional components, non-essential amino acids, functional properties and thermal properties. Reduction in essential amino acids was observed. • XRD patterns revealed reduction in percentage crystallinity in processed flours. • White finger millet could be beneficial to human health similar to regular finger millet. The white finger millet (WFM) KMR-340 flour: native (untreated), roasted (120 °C, 5 min) and germinated (30 ± 3 °C, 48 hrs) were characterised (nutritional, functional, thermal, pasting and rheological properties, X-ray diffraction, and FTIR). Germination significantly increased the protein, fibre, calcium, magnesium and antioxidant activity (14.66%) whereas decreased total ash, carbohydrate and fat. However, roasting significantly increased the carbohydrate, ash, fat, fibre and protein content. Roasting and germination significantly increased the non-essential amino acid contents, whereas the essential amino acid contents were reduced upon pretreatments. Though, processing methods improved the functional properties of millet flours, the pasting properties of the roasted and germinated flours were significantly varied from native flour. Rheological measurements revealed that all flour samples showed shear thinning behaviour (n < 1). The XRD patterns revealed that the percentage crystallinity reduced in the processed flours. [ABSTRACT FROM AUTHOR]