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Proso-millet starch: Properties, functionality, and applications

Authors :
Sanju Bala Dhull
Rohit Thirumdas
Sneh Punia Bangar
Srilatha Pathem
Vandana Chaudhary
Manoj Kumar
Adeleke Omodunbi Ashogbon
Muzaffar Hasan
Source :
International Journal of Biological Macromolecules. 190:960-968
Publication Year :
2021
Publisher :
Elsevier BV, 2021.

Abstract

Previously proso-millet, considered an underutilized cereal, has drawn considerable attention due to health benefits like good nutritional profile, low glycemic index, and gluten-free. The present review discusses starch extractability, structural characteristics, morphology, and physicochemical properties. Starch properties mainly depend on the amylose and amylopectin composition and distribution of brained chains. A very diverse starch structure and morphology were observed among the waxy and non-waxy cultivars. The amylose content ranged from 0.75 to 28.3% in many varieties, but exceptionally Hongmeizi variety showed a 32.3% as per the reported evidence. There are a positive correlation between the amylose content and cooking quality, thermal and pasting properties. The size and shape of smallest to largest starch granules varied between 0.3 and 17 μm and round to polygonal, respectively. The non-waxy starch varieties of proso-millet are widely used in food processing due to high resistance to swelling during heat treatment. Few food applications of proso-millet are bakery products like gluten-free bread, porridge, pasta, ready-to-eat breakfast cereals, infant foods, and distilleries. We can conclude that proso millet is an alternative to existing starch for its quality characteristics and provides insight to many food processing industries.

Details

ISSN :
01418130
Volume :
190
Database :
OpenAIRE
Journal :
International Journal of Biological Macromolecules
Accession number :
edsair.doi.dedup.....75d77c920209accb063a07f2e1a626e1