LWT - Food Science and Technology Characterization of hydrothermal and acid modi fi ed proso millet starch

Abstract

The aim of this study was to characterize modified proso millet (Panicum miliaceum) starch in order to explore its prospect as an ingredient for food applications. The current study determined the effect of hydrothermal modification (HTM) at 30 g/100 g moisture level and acid modification (AM) with HCl on extracted proso millet starch physicshowed negligible effect. HTM starch had higher water binding capacity (WBC) whereas AM starch showed reduction in WBCochemical and functional properties. Amylose content reduces with AM while HTM . Additionally, the solubility and swelling power of HTM starch decreased with increase in temperature, and in AM starch solubility increased sharply but swelling power increases at 80 ?C but significantly (P < 0.05) reduces at 90 ?C. HTM caused increase in gelati- nization temperature with a mean value of 87.17 ?C compared to 78.61 ?C in native starch. AM reduced onset (69.71 ?C) and gelatinization temperature (77.26 ?C), and it increased the range (26.56 ?C) significantly (P < 0.05) with no effect on DHG. Pasting profiles of native proso millet starch changed significantly (P < 0.05) upon modifications and reduction in peak viscosity was observed in both mod- ifications. AM reduced the holding strength, final viscosity, setback and breakdown whereas HTM reduced