1
|
Mirzababaee SM, Ozmen D, Hesarinejad MA, Toker OS, Yeganehzad S. A study on the structural, physicochemical, rheological and thermal properties of high hydrostatic pressurized pearl millet starch. Int J Biol Macromol 2022; 223:511-523. [PMID: 36368359 DOI: 10.1016/j.ijbiomac.2022.11.044] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 11/02/2022] [Accepted: 11/06/2022] [Indexed: 11/09/2022]
Abstract
Starch in native form has limited application due to functional and physicochemical characteristics. To overcome these limitations, starch can be modified by non-thermal technologies such as high hydrostatic pressure (HHP). This study investigates high-pressure-induced gelatinization and the effect of this process on the structural, functional, morphological, pasting, thermal, physical and rheological properties of millet starch. The suspension of millet starch and water was pressurized at 200, 400 and 600 MPa for 10, 20 and 30 min to modify the starch in terms of structure, morphology, some physicochemical and rheological properties. Swelling strength and starch solubility decreased as a result of treatment with HHP. All treatments caused to increase in water holding capacity of the starch (from 0.66 % for native starch to 2.19 % for 600 MPa-30 min). Thermal analysis showed a decrease in gelatinization temperature and enthalpy of gelatinization and the pasting properties showed a decrease in the peak viscosity after HHP treatment. In addition, HHP treatment caused to increase in the hydration ability of starch by creating porosity and gaps in the granule surface and increasing the specific surface area. HHP application resulted in an increase in the peak time and pasting temperature and a decrease in breakdown and peak viscosities, final viscosity and setback viscosity in comparison with native starch of millet. The starch sample treated with 600 MPa for 30 min had the lowest syneresis and retrogradation ability. Increasing pressure and the time led to an increase in the elastic nature of the starch samples. According to the results, it is possible to increase usage area of starches in the food industry by improving its technological with HHP. This green physical technology can influence the quality parameters of starch, which can provide benefits for product machining and economic purposes.
Collapse
Affiliation(s)
- Seyyed Mahdi Mirzababaee
- Department of Food Industry Machineries, Research Institute of Food Science and Technology, Mashhad, Iran
| | - Duygu Ozmen
- Yildiz Technical University, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, İstanbul, Turkey
| | - Mohammad Ali Hesarinejad
- Department of Food Processing, Research Institute of Food Science and Technology, Mashhad, Iran.
| | - Omer Said Toker
- Yildiz Technical University, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, İstanbul, Turkey.
| | - Samira Yeganehzad
- Department of Food Processing, Research Institute of Food Science and Technology, Mashhad, Iran
| |
Collapse
|
2
|
Mondal D, Awana M, Aggarwal S, Das D, Thomas B, Singh S, Satyavathi C T, Sundaram RM, Anand A, Singh A, Sachdev A, Praveen S, Krishnan V. Microstructure, matrix interactions, and molecular structure are the key determinants of inherent glycemic potential in pearl millet (Pennisetum glaucum). Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107481] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
3
|
Dimri S, Singh S. Structural, thermal and rheological properties of starches isolated from four different varieties of Indian barnyard millet (
Echinochloafrumentacea
). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16718] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Smita Dimri
- Department of Food Engineering and Technology Sant Longowal Institute of Engineering & Technology Sangrur Punjab India
| | - Sukhcharn Singh
- Department of Food Engineering and Technology Sant Longowal Institute of Engineering & Technology Sangrur Punjab India
| |
Collapse
|
4
|
Azeez SO, Chinma CE, Bassey SO, Eze UR, Makinde AF, Sakariyah AA, Okubanjo SS, Danbaba N, Adebo OA. Impact of germination alone or in combination with solid-state fermentation on the physicochemical, antioxidant, in vitro digestibility, functional and thermal properties of brown finger millet flours. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112734] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
5
|
Nutritional composition patterns and application of multivariate analysis to evaluate indigenous Pearl millet ((Pennisetum glaucum (L.) R. Br.) germplasm. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104086] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
6
|
Chatpapamon C, Uttapap D, Wandee Y, Puttanlek C, Rungsardthong V. Glycerol‐enhancing heat‐moisture treatment of A‐type rice and cassava starches and B‐type potato and canna starches. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15027] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Chatsachee Chatpapamon
- Division of Biochemical Technology School of Bioresources and Technology King Mongkut’s University of Technology Thonburi (Bang Khun Thian Campus) 49 Soi Thian Thale 25, Bang Khun Thian Chai Thale Road, Tha Kham, Bang Khun Thian Bangkok10150Thailand
| | - Dudsadee Uttapap
- Division of Biochemical Technology School of Bioresources and Technology King Mongkut’s University of Technology Thonburi (Bang Khun Thian Campus) 49 Soi Thian Thale 25, Bang Khun Thian Chai Thale Road, Tha Kham, Bang Khun Thian Bangkok10150Thailand
| | - Yuree Wandee
- Division of Biochemical Technology School of Bioresources and Technology King Mongkut’s University of Technology Thonburi (Bang Khun Thian Campus) 49 Soi Thian Thale 25, Bang Khun Thian Chai Thale Road, Tha Kham, Bang Khun Thian Bangkok10150Thailand
| | - Chureerat Puttanlek
- Department of Biotechnology Faculty of Engineering and Industrial Technology Silpakorn University Nakhon Pathom73000Thailand
| | - Vilai Rungsardthong
- Department of Agro‐Industrial, Food, and Environmental Technology Faculty of Applied Science King Mongkut’s University of Technology North Bangkok 1518 Pibulsongkram Road Bangsue, Bangkok10800Thailand
| |
Collapse
|
7
|
Mohammed OEF, Mustafa AI, Mohamed BE, Fadimu GJ, Ahmed IAM. Effect of pepsin and SO2 treatments on the yield, physicochemical, morphological, and functional properties of pearl millet starch. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00714-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
8
|
Mahajan P, Bera MB, Panesar PS, Chauhan A. Millet starch: A review. Int J Biol Macromol 2021; 180:61-79. [PMID: 33727186 DOI: 10.1016/j.ijbiomac.2021.03.063] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 03/11/2021] [Accepted: 03/12/2021] [Indexed: 01/10/2023]
Abstract
The demand for millets and their products is becoming popular globally due to their various health-promoting properties. The major constituent of the millet is its starch which contributes about 70% of total millet grain and decides the quality of millet-based food products. The application of starch for various purposes is dependent upon its physicochemical, structural, and functional properties. A native starch does not possess all the required properties for a specific use. However, product-specific properties can be achieved by modifying the structure of starches. Information deficit on millet starch has undermined its potential use in new food product design. The objective of this review is to examine the chemical composition, characterization, structural chemistry, digestibility, hydrolysis, and modification techniques of the millet starches. The review paper also discusses the various applications of native and modified starches in the food industry.
Collapse
Affiliation(s)
- Palak Mahajan
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106 Sangrur, Punjab, India
| | - Manab B Bera
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106 Sangrur, Punjab, India.
| | - Parmjit S Panesar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106 Sangrur, Punjab, India
| | - Anil Chauhan
- Department of Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, UP, India
| |
Collapse
|
9
|
Pearl millet grain as an emerging source of starch: A review on its structure, physicochemical properties, functionalization, and industrial applications. Carbohydr Polym 2021; 260:117776. [PMID: 33712132 DOI: 10.1016/j.carbpol.2021.117776] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 02/03/2021] [Accepted: 02/03/2021] [Indexed: 12/12/2022]
Abstract
Pearl millet (Pennisetum glaucum (L.) R.Br.) is a sustainable and underutilized starch source, constituting up to 70 % starch in its grain. Pearl millet could be used as a cheaper source of starch as compared to other cereals for developing functional foods. This review is mainly focused on isolation methods, and chemical composition of the pearl millet starch (PMS). Techno-functional characteristics such as; gelatinization, pasting properties, solubility, swelling power, and digestibility to infer wider application of the PMS critically highlighted in the review. Native starches have limited functionalitiesfor food applications due to the instability in developed pastes and gels. A number of modifications (physical, mechanical and enzymatic) have been developed to increase the functionality and to obtain desired characteristics of PMS thus improving its utilization in food applications. Further, the utilization of native as well as modified PMS is also discussed comprehensively. In addition, a number of recommendations to further improve its functionality and increase its application are also discussed.
Collapse
|
10
|
Qi Y, Wang N, Yu J, Wang S, Wang S, Copeland L. Insights into structure-function relationships of starch from foxtail millet cultivars grown in China. Int J Biol Macromol 2020; 155:1176-1183. [DOI: 10.1016/j.ijbiomac.2019.11.085] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Revised: 10/14/2019] [Accepted: 11/09/2019] [Indexed: 10/25/2022]
|
11
|
Shaikh M, Haider S, Ali TM, Hasnain A. Physical, thermal, mechanical and barrier properties of pearl millet starch films as affected by levels of acetylation and hydroxypropylation. Int J Biol Macromol 2019; 124:209-219. [DOI: 10.1016/j.ijbiomac.2018.11.135] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2018] [Revised: 11/05/2018] [Accepted: 11/14/2018] [Indexed: 11/25/2022]
|
12
|
Cappa C, Kelly JD, Ng PK. Seed characteristics and physicochemical properties of powders of 25 edible dry bean varieties. Food Chem 2018; 253:305-313. [DOI: 10.1016/j.foodchem.2018.01.048] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2017] [Revised: 11/24/2017] [Accepted: 01/05/2018] [Indexed: 11/29/2022]
|
13
|
Sandhu KS, Siroha AK. Relationships between physicochemical, thermal, rheological and in vitro digestibility properties of starches from pearl millet cultivars. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.015] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
14
|
|
15
|
Li G, Wang S, Zhu F. Physicochemical properties of quinoa starch. Carbohydr Polym 2016; 137:328-338. [DOI: 10.1016/j.carbpol.2015.10.064] [Citation(s) in RCA: 111] [Impact Index Per Article: 13.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2015] [Revised: 09/22/2015] [Accepted: 10/15/2015] [Indexed: 11/15/2022]
|
16
|
Liu C, Wang S, Copeland L, Wang S. Physicochemical properties and in vitro digestibility of starches from field peas grown in China. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.06.060] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
17
|
Lobo SM, Gulimane K. Nutritional analysis of rhizome and physicochemical characteristics of starch extracted from the mangrove fern Acrostichum aureumL. STARCH-STARKE 2015. [DOI: 10.1002/star.201500024] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Soniya Marsi Lobo
- Department of Applied Botany; Mangalore University, ; Mangalagangothri, Mangalore India
| | - Krishnakumar Gulimane
- Department of Applied Botany; Mangalore University, ; Mangalagangothri, Mangalore India
| |
Collapse
|
18
|
Post succinylation effects on morphological, functional and textural characteristics of acid-thinned pearl millet starches. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2015.02.006] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
19
|
Suma P F, Urooj A. Isolation and Characterization of Starch from Pearl Millet (Pennisetum typhoidium) Flours. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2014.981640] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
20
|
Characterization of proso millet starches from different geographical origins of China. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0188-z] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
|
21
|
Structure, physicochemical properties, and uses of millet starch. Food Res Int 2014; 64:200-211. [DOI: 10.1016/j.foodres.2014.06.026] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2014] [Revised: 06/12/2014] [Accepted: 06/17/2014] [Indexed: 12/26/2022]
|
22
|
Wu Y, Lin Q, Cui T, Xiao H. Structural and Physical Properties of Starches Isolated from Six Varieties of Millet Grown in China. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2013.803119] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
23
|
Annor GA, Marcone M, Bertoft E, Seetharaman K. Physical and Molecular Characterization of Millet Starches. Cereal Chem 2014. [DOI: 10.1094/cchem-08-13-0155-r] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Massimo Marcone
- Department of Food Science, University of Guelph, Guelph, ON N1G2W1, Canada
| | - Eric Bertoft
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108-1038, U.S.A
| | - Koushik Seetharaman
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108-1038, U.S.A
- Corresponding author. Phone: (612) 624-1764. Fax: (612) 625-5272. E-mail:
| |
Collapse
|
24
|
Pérez-Pacheco E, Moo-Huchin VM, Estrada-León RJ, Ortiz-Fernández A, May-Hernández LH, Ríos-Soberanis CR, Betancur-Ancona D. Isolation and characterization of starch obtained from Brosimum alicastrum Swarts seeds. Carbohydr Polym 2013; 101:920-7. [PMID: 24299857 DOI: 10.1016/j.carbpol.2013.10.012] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2013] [Revised: 10/03/2013] [Accepted: 10/04/2013] [Indexed: 11/25/2022]
Abstract
In this paper, the Ramon starch was isolated and its chemical composition and physical and microscopic characteristics were determined. Corn starch was used as reference. In general, the proximal composition was similar between starches studied. Ramon starch granules were oval-spherical and rounded with sizes between 6.5 and 15 μm. Starch purity was high (92.57%) with amylose content of 25.36%. The gelatinization temperature was 83.05°C and transition enthalpy was 21.423 J/g. At 90°C, solubility was 20.42%, swelling power 17.64 g water/gstarch and water absorption capacity was 13 gwater/gstarch. The pH, clarity and color (Hue angle) of Ramon starch were higher to those reported for corn starch. The results achieved suggest that Ramon starch has potential for application in food systems requiring high processing temperatures and it is also a promising option for use in the manufacture of biodegradable materials.
Collapse
Affiliation(s)
- E Pérez-Pacheco
- Instituto Tecnológico Superior de Calkiní en el Estado de Campeche, Av. Ah Canul SN por Carretera Federal, C.P. 24900 Calkiní, Campeche, Mexico.
| | | | | | | | | | | | | |
Collapse
|
25
|
Emmambux MN, Taylor JRN. Morphology, physical, chemical, and functional properties of starches from cereals, legumes, and tubers cultivated in Africa: A review. STARCH-STARKE 2013. [DOI: 10.1002/star.201200263] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
|
26
|
Chung HJ, Liu Q. Physicochemical properties and in vitro digestibility of flour and starch from pea (Pisum sativum L.) cultivars. Int J Biol Macromol 2012; 50:131-7. [PMID: 22020158 DOI: 10.1016/j.ijbiomac.2011.10.004] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2011] [Revised: 10/05/2011] [Accepted: 10/09/2011] [Indexed: 11/16/2022]
Abstract
Flours and isolated starches from three different cultivars (1544-8, 1658-11 and 1760-8) of pea grown under identical environmental conditions were evaluated for their physicochemical properties and in vitro digestibility. The protein content, total starch content and apparent amylose content of pea flour ranged from 24.4 to 26.3%, 48.8 to 50.2%, and 13.9 to 16.7%, respectively. In pea starches, the 1760-8 showed higher apparent amylose content and total starch content than the other cultivars. Pea starch granules were irregularly shaped, ranging from oval to round with a smooth surface. All pea starches showed C-type X-ray diffraction pattern with relative crystallinity ranging between 23.7 and 24.7%. Pea starch had only a single endothermic transition (12.1-14.2 J/g) in the DSC thermogram, whereas pea flour showed two separate endothermic transitions corresponding to starch gelatinization (4.54-4.71 J/g) and disruption of the amylose-lipid complex (0.36-0.78 J/g). In pea cultivars, the 1760-8 had significantly higher setback and final viscosity than the other cultivars in both pea flour (672 and 1170cP, respectively) and isolated starch (2901 and 4811cP). The average branch chain length of pea starches ranged from 20.1 to 20.3. The 1760-8 displayed a larger proportion of short branch chains, DP (degree of polymerization) 6-12 (21.1%), and a smaller proportion of long branch chains, DP≥37 (8.4%). The RDS, SDS and RS contents of pea flour ranged from 23.7 to 24.1%, 11.3 to 12.8%, and 13.2 to 14.8%, respectively. In pea starches, the 1760-8 showed a lower RDS content but higher SDS and RS contents. The expected glycemic index (eGI), based on the hydrolysis index, ranged from 36.9 to 37.7 and 69.8 to 70.7 for pea flour and isolated pea starch, respectively.
Collapse
Affiliation(s)
- Hyun-Jung Chung
- School of Food Science, Kyungil University, Gyeongsan, Gyeongbuk, South Korea.
| | | |
Collapse
|
27
|
Zhang S, Zhong G, Liu B, Wang B. Physicochemical and functional properties of fern rhizome (Pteridium aquilinum) starch. STARCH-STARKE 2011. [DOI: 10.1002/star.201000142] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
|
28
|
Modha H, Pal D. Optimization of Rabadi-like fermented milk beverage using pearl millet. Journal of Food Science and Technology 2010; 48:190-6. [PMID: 23572733 DOI: 10.1007/s13197-010-0146-6] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/27/2010] [Accepted: 04/30/2010] [Indexed: 11/26/2022]
Abstract
Rabadi, prepared by fermenting pearl millet (Pennisetum typhoideum (L.)) (PM) flour with butter milk, is a traditional popular beverage of North-Western states of India. A process for PM based Rabadi-like fermented milk beverage was attempted. Skim milk and flour of 24 h germinated PM grains (FGG-24 h) were used as sources of solids. FGG-24 h was mixed in skim milk before fermentation and level of flour and water were determined using Response Surface Methodology (RSM) with central composite rotatable design (CCRD). The product developed using 5.3% flour and 72% water on the basis of curd gave the most acceptable product. For further stabilization during storage, pectin and/or carboxy methyl cellulose were tried at different levels and a level of 0.6% pectin was selected. The standardized product was packaged in glass bottles and stored under refrigeration (5-7 °C). The shelflife of the product was 7 days.
Collapse
Affiliation(s)
- Hiral Modha
- Dairy Technology Department, SMC College of Dairy Science, Anand Agricultural University, Anand, 388110 India
| | | |
Collapse
|
29
|
DUROJAIYE ABDULFATAHA, FALADE KOLAWOLEO, AKINGBALA JOHNO. CHEMICAL COMPOSITION AND STORAGE PROPERTIES OF FURA FROM PEARL MILLET (PENNISETUM AMERICANUM). J FOOD PROCESS PRES 2010. [DOI: 10.1111/j.1745-4549.2009.00397.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
30
|
Chung HJ, Liu Q, Peter Pauls K, Fan MZ, Yada R. In vitro starch digestibility, expected glycemic index and some physicochemical properties of starch and flour from common bean (Phaseolus vulgaris L.) varieties grown in Canada. Food Res Int 2008. [DOI: 10.1016/j.foodres.2008.03.013] [Citation(s) in RCA: 118] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
31
|
Chung HJ, Liu Q, Donner E, Hoover R, Warkentin TD, Vandenberg B. Composition, Molecular Structure, Properties, and In Vitro Digestibility of Starches from Newly Released Canadian Pulse Cultivars. Cereal Chem 2008. [DOI: 10.1094/cchem-85-4-0471] [Citation(s) in RCA: 107] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Hyun-Jung Chung
- Guelph Food Research Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON, N1G 5C9, Canada
| | - Qiang Liu
- Guelph Food Research Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON, N1G 5C9, Canada
- Corresponding author. Phone: 519-780-8030. Fax: 519-829-2600. E-mail address:
| | - Elizabeth Donner
- Guelph Food Research Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON, N1G 5C9, Canada
| | - Ratnajothi Hoover
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, A1B 3X9, Canada
| | - Tom D. Warkentin
- Crop Development Centre, University of Saskatchewan, Saskatoon, SK, S7N 5A8, Canada
| | - Bert Vandenberg
- Crop Development Centre, University of Saskatchewan, Saskatoon, SK, S7N 5A8, Canada
| |
Collapse
|
32
|
Gaffa T, Yoshimoto Y, Hanashiro I, Honda O, Kawasaki S, Takeda Y. Physicochemical Properties and Molecular Structures of Starches from Millet (Pennisetum typhoides) and Sorghum (Sorghum bicolorL. Moench) Cultivars in Nigeria. Cereal Chem 2004. [DOI: 10.1094/cchem.2004.81.2.255] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Terna Gaffa
- Department of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima University, Kagoshima 890-0065, Japan
| | - Yasushi Yoshimoto
- Department of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima University, Kagoshima 890-0065, Japan
| | - Isao Hanashiro
- Department of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima University, Kagoshima 890-0065, Japan
| | - Osamu Honda
- Kumamoto Flour Milling Co., Ltd. Hanazono-1, Kumamoto 860-8625, Japan
| | | | - Yasuhito Takeda
- Department of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima University, Kagoshima 890-0065, Japan
- Corresponding author. Phone and Fax: (81)992858641. E-mail: takeda@chem. agri.kagoshima-u.ac.jp
| |
Collapse
|
33
|
Composition, molecular structure, and physicochemical properties of starches from four field pea (Pisum sativum L.) cultivars. Food Chem 2001. [DOI: 10.1016/s0308-8146(01)00124-8] [Citation(s) in RCA: 189] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
34
|
Affiliation(s)
- Meixue Zhou
- ; School of Science and Technology, Wagga; Charles Sturt University; 2678 Wagga
| | - Kevin Robards
- ; School of Science and Technology, Wagga; Charles Sturt University; 2678 Wagga
| | | | - Stuart Helliwell
- ; School of Science and Technology, Wagga; Charles Sturt University; 2678 Wagga
| |
Collapse
|