Thermal treatments reduce rancidity and modulate structural and digestive properties of starch in pearl millet flour

Vinutha, T. and Kumar, Dinesha and Poondia, Vijaykumar and et al, . (2022) Thermal treatments reduce rancidity and modulate structural and digestive properties of starch in pearl millet flour. International Journal of Biological Macromolecules, 195. pp. 207-216. ISSN 0141-8130

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Abstract

Pearl millet is a nutrient-dense and gluten-free cereal, however, its flour remains underutilized due to the onset of rancidity during its storage. To the best of our knowledge, processing methods, which could significantly reduce the rancidity of the pearl millet flour during storage, are non-existent. In this study, pearl millet grains were subjected to a preliminary hydro-treatment (HT). Subsequently, the hydrated grain-wet flour has undergone individual and combined thermal treatments viz., hydrothermal (HTh) and thermal near infrared rays (thNIR). Effects of these thermal treatments on the biochemical process of hydrolytic and oxidative rancidity were analyzed in stored flour. A significant (p < 0.05) decrease in the enzyme activities of lipase (47.8%), lipoxygenase (84.8%), peroxidase (98.1%), and polyphenol oxidase (100%) in HT-HTh-thNIR treated flour compared to the individual treatments was documented. Upon storage (90 days), a decline of 67.84% and 66.4% of free fatty acid and peroxide contents were observed in flour under HT-HTh-thNIR treatment without altering starch and protein digestibility properties. HT-HTh treated flour exhibited the highest (7.6%) rapidly digestible starch, decreased viscosity, and increased starch digestibility (67.17%). FTIR analysis of HT-HTh treated flour divulged destabilization of short-range ordered crystalline structure and altered protein structures with decreased in vitro digestibility of protein. Overall, these results demonstrated the effectiveness of combined thermal treatment of HT-HTh-thNIR in reducing rancidity and preserving the functional properties of the stored flour. © 2021 Elsevier B.V.

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IITH Creators:

IITH Creators	ORCiD

Item Type:

Article

Additional Information:

The author's sincerely acknowledge the grant received from the Agricultural Education Division, Indian Council of Agricultural Research (ICAR) under the Niche Area of Excellence (NAE) Programme (Scheme-Strengthening and Development of Higher Agricultural Education in India) (Project Sanction no. Edn. 5(22)/2017-EP&HS; IARI code: 12/223).

Uncontrolled Keywords:

Food processing; Food quality; Hydrothermal treatment; Near infrared rays; Pearl millet; Rancidity; Starch-protein digestibility

Subjects:

Others > Agricultural engineering
Others > Microbiology
Others > Biochemistry
Chemistry

Divisions:

Department of Chemistry

Depositing User:

. LibTrainee 2021

Date Deposited:

15 Jul 2022 05:11

Last Modified:

15 Jul 2022 05:11