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<p>Parboiling, a hydrothermal treatment of intact millet grains, is an innovative concept, especially using controlled soak-boil and soak-steam techniques, therefore its impact on starch characteristics needs exploration. Present work demonstrates the effect of soak-boil-SB and soak-steam-SS treatments on various characteristics of grain bound foxtail millet starch. The starch amylose content decreased slightly and was more pronounced in SB treatment. The functional properties of treated starch improved significantly whereas alteration in structure was depicted from pores in starch granules. The starch crystallinity decreased from 29.91 to 23.5%, due to hydrothermal treatment which was associated with transition of structure to amorphous state. Treated starches exhibited a single broader peak at 2<i>θ</i> of 19.68 and 19.76⁰, respectively, depicting V-type diffraction patterns. The gelatinization temperatures (T<sub>o</sub>, T<sub>p</sub> &amp; T<sub>c</sub>) increased with SB and SS treatments, whereas ΔH decreased. Results revealed that parboiling significantly (<i>p</i> ≤ 0.05) decreased peak, final, setback and, through viscosities. Treated millets starch exhibited higher digestibility as indicated by higher rate constant (<i>K(min)</i><sup><i>−1</i></sup>=0.0092) and hydrolysis coefficient (67.01%). Higher digestibility in soak-boil starches was due to higher starch granular disruption as depicted in SEM images analysis and indicative amorphous shift.</p>

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Effect of controlled hydrothermal treatment on the structural, functional and in vitro digestibility characteristics of foxtail millet grain starch

  • 期刊论文

  • 发表日期：

    2026年1月5日

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  • Tejinder Kaur,
  • Parmjit Singh Panesar,
  • Charanjit Singh Riar

摘要

Parboiling, a hydrothermal treatment of intact millet grains, is an innovative concept, especially using controlled soak-boil and soak-steam techniques, therefore its impact on starch characteristics needs exploration. Present work demonstrates the effect of soak-boil-SB and soak-steam-SS treatments on various characteristics of grain bound foxtail millet starch. The starch amylose content decreased slightly and was more pronounced in SB treatment. The functional properties of treated starch improved significantly whereas alteration in structure was depicted from pores in starch granules. The starch crystallinity decreased from 29.91 to 23.5%, due to hydrothermal treatment which was associated with transition of structure to amorphous state. Treated starches exhibited a single broader peak at 2θ of 19.68 and 19.76⁰, respectively, depicting V-type diffraction patterns. The gelatinization temperatures (To, Tp & Tc) increased with SB and SS treatments, whereas ΔH decreased. Results revealed that parboiling significantly (p ≤ 0.05) decreased peak, final, setback and, through viscosities. Treated millets starch exhibited higher digestibility as indicated by higher rate constant (K(min)−1=0.0092) and hydrolysis coefficient (67.01%). Higher digestibility in soak-boil starches was due to higher starch granular disruption as depicted in SEM images analysis and indicative amorphous shift.