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<p>This study investigates the effects of heat-moisture treatment (HMT), ultrasonication (US), and gamma irradiation (GI) on the physicochemical, morphological, thermal, and rheological properties of browntop millet flour. Moisture content decreased across all treatments, while protein and fibre levels showed minor variations. Gamma irradiation significantly enhanced water and oil absorption capacities and improved antioxidant potential, accompanied by reduced antinutritional factors such as phytic acid. At 5&#xa0;kGy, Gamma irradiation enhanced antioxidant potential, reflected in increased radical scavenging activity and phenolic content, though higher doses led to partial degradation. Ultrasonicated sample showed reduced gelatinization enthalpy (ΔH), reflecting structural alterations in the starch matrix. SEM analysis revealed surface roughness after ultrasonication and gamma irradiation, while XRD confirmed structural reorganization with increased crystallinity across all modifications, reaching the highest value in ultrasonicated browntop millet flour, without chemical alteration. Pasting analysis showed a substantial decline in peak viscosity, setback and final viscosity across different modifications. Rheological analysis showed reduced storage (G’) and loss (G’’) moduli in modified samples, indicating weaker gel formation. This modified browntop millet flour provides enhanced functionality for industrial applications, including functional bakery products, snacks, breakfast cereals, ready-to-eat mixes, and nutrient-enriched foods.</p>

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Physical modification of Browntop millet flour: effects of HMT, ultrasonication and gamma irradiation

  • 期刊论文

  • 发表日期：

    2025年11月6日

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  • Ranjali Chaturvedi,
  • Amisha Kaushik,
  • Sukhcharn Singh

摘要

This study investigates the effects of heat-moisture treatment (HMT), ultrasonication (US), and gamma irradiation (GI) on the physicochemical, morphological, thermal, and rheological properties of browntop millet flour. Moisture content decreased across all treatments, while protein and fibre levels showed minor variations. Gamma irradiation significantly enhanced water and oil absorption capacities and improved antioxidant potential, accompanied by reduced antinutritional factors such as phytic acid. At 5 kGy, Gamma irradiation enhanced antioxidant potential, reflected in increased radical scavenging activity and phenolic content, though higher doses led to partial degradation. Ultrasonicated sample showed reduced gelatinization enthalpy (ΔH), reflecting structural alterations in the starch matrix. SEM analysis revealed surface roughness after ultrasonication and gamma irradiation, while XRD confirmed structural reorganization with increased crystallinity across all modifications, reaching the highest value in ultrasonicated browntop millet flour, without chemical alteration. Pasting analysis showed a substantial decline in peak viscosity, setback and final viscosity across different modifications. Rheological analysis showed reduced storage (G’) and loss (G’’) moduli in modified samples, indicating weaker gel formation. This modified browntop millet flour provides enhanced functionality for industrial applications, including functional bakery products, snacks, breakfast cereals, ready-to-eat mixes, and nutrient-enriched foods.