The finger millet (Eleusine coracana Gaertn) from the Tibet Plateau area of China: relationship between physicochemical, in vitro digestibility and rheology
Given the significance and high demand for starch, this study aimed to explore unconventional starch sources by specifically focusing on the extraction and characterization of starch from finger millet ( Eleusine coracana Gaertn ) cultivated in Tibet, a unique high-altitude region in China. The phys...
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| Veröffentlicht in: | Journal of food measurement & characterization 2024-06, Vol.18 (6), p.4751-4763 |
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| creator | Wu, Xiuli Zhang, Jianwen Zhang, Qing Yan, Xiangxuan Wu, Xuexu Zhang, Bingqian |
| description | Given the significance and high demand for starch, this study aimed to explore unconventional starch sources by specifically focusing on the extraction and characterization of starch from finger millet (
Eleusine coracana Gaertn
) cultivated in Tibet, a unique high-altitude region in China. The physicochemical properties, structure, paste properties, and in vitro digestibility of the extracted finger millet starch (FMS) were analyzed, and the correlations among these properties were investigated. The results revealed that FMS particles exhibited a smooth and polygonal morphology. The amylose content of FMS was 29.17%, slightly higher than that of conventional corn starch (CS) and potato starch (PS). Moreover, FMS demonstrated lower in vitro digestibility, highlighting its potential as a functional ingredient in food formulations. In terms of paste properties, the pasting behavior of FMS was found to be intermediate between that of PS and CS. Rheological analysis further showed that FMS exhibited typical weak gel properties. Overall, this study provides valuable insights into the utilization of finger millet (
Eleusine coracana Gaertn
) as a novel starch source for both food and non-food industries.
Graphical abstract |
| doi_str_mv | 10.1007/s11694-024-02531-9 |
| format | Article |
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Eleusine coracana Gaertn
) cultivated in Tibet, a unique high-altitude region in China. The physicochemical properties, structure, paste properties, and in vitro digestibility of the extracted finger millet starch (FMS) were analyzed, and the correlations among these properties were investigated. The results revealed that FMS particles exhibited a smooth and polygonal morphology. The amylose content of FMS was 29.17%, slightly higher than that of conventional corn starch (CS) and potato starch (PS). Moreover, FMS demonstrated lower in vitro digestibility, highlighting its potential as a functional ingredient in food formulations. In terms of paste properties, the pasting behavior of FMS was found to be intermediate between that of PS and CS. Rheological analysis further showed that FMS exhibited typical weak gel properties. Overall, this study provides valuable insights into the utilization of finger millet (
Eleusine coracana Gaertn
) as a novel starch source for both food and non-food industries.
Graphical abstract</description><identifier>ISSN: 2193-4126</identifier><identifier>EISSN: 2193-4134</identifier><identifier>DOI: 10.1007/s11694-024-02531-9</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Amylose ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Dietary fiber ; Digestibility ; Eleusine coracana ; Engineering ; Food ; Food industry ; Food Science ; Food sources ; Fourier transforms ; High altitude ; Millet ; Morphology ; Original Paper ; Physicochemical properties ; Potatoes ; Rheological properties ; Rheology ; Scanning electron microscopy ; Spectrum analysis ; Starch</subject><ispartof>Journal of food measurement & characterization, 2024-06, Vol.18 (6), p.4751-4763</ispartof><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c270t-e1caf8b634972ce15264a5a47965bf8c9642ec0b24459fc7c2273db77f3458703</cites><orcidid>0000-0001-9027-0327</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11694-024-02531-9$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11694-024-02531-9$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>315,781,785,27926,27927,41490,42559,51321</link.rule.ids></links><search><creatorcontrib>Wu, Xiuli</creatorcontrib><creatorcontrib>Zhang, Jianwen</creatorcontrib><creatorcontrib>Zhang, Qing</creatorcontrib><creatorcontrib>Yan, Xiangxuan</creatorcontrib><creatorcontrib>Wu, Xuexu</creatorcontrib><creatorcontrib>Zhang, Bingqian</creatorcontrib><title>The finger millet (Eleusine coracana Gaertn) from the Tibet Plateau area of China: relationship between physicochemical, in vitro digestibility and rheology</title><title>Journal of food measurement & characterization</title><addtitle>Food Measure</addtitle><description>Given the significance and high demand for starch, this study aimed to explore unconventional starch sources by specifically focusing on the extraction and characterization of starch from finger millet (
Eleusine coracana Gaertn
) cultivated in Tibet, a unique high-altitude region in China. The physicochemical properties, structure, paste properties, and in vitro digestibility of the extracted finger millet starch (FMS) were analyzed, and the correlations among these properties were investigated. The results revealed that FMS particles exhibited a smooth and polygonal morphology. The amylose content of FMS was 29.17%, slightly higher than that of conventional corn starch (CS) and potato starch (PS). Moreover, FMS demonstrated lower in vitro digestibility, highlighting its potential as a functional ingredient in food formulations. In terms of paste properties, the pasting behavior of FMS was found to be intermediate between that of PS and CS. Rheological analysis further showed that FMS exhibited typical weak gel properties. Overall, this study provides valuable insights into the utilization of finger millet (
Eleusine coracana Gaertn
) as a novel starch source for both food and non-food industries.
Graphical abstract</description><subject>Amylose</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Dietary fiber</subject><subject>Digestibility</subject><subject>Eleusine coracana</subject><subject>Engineering</subject><subject>Food</subject><subject>Food industry</subject><subject>Food Science</subject><subject>Food sources</subject><subject>Fourier transforms</subject><subject>High altitude</subject><subject>Millet</subject><subject>Morphology</subject><subject>Original Paper</subject><subject>Physicochemical properties</subject><subject>Potatoes</subject><subject>Rheological properties</subject><subject>Rheology</subject><subject>Scanning electron microscopy</subject><subject>Spectrum analysis</subject><subject>Starch</subject><issn>2193-4126</issn><issn>2193-4134</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp9kc9KJDEQxhtRUFxfwFOBl12w1_zrZNqbDDouCHoYzyGdqUxHepIx6VHmXXxYMzuL3vZQVFH8vqqivqo6p-Q3JURdZUplK2rCdtFwWrcH1QmjLa8F5eLwq2byuDrL-YUQQqkSQvKT6mPeIzgflphg5YcBR_h5O-Am-4BgYzLWBAMzg2kMv8CluIKxKOa-K-TTYEY0GzAJDUQH094Hcw0JS9_HkHu_hsK9IwZY99vsbbQ9rrw1wyX4AG9-TBEWfol59J0f_LgFExaQeoxDXG5_VEfODBnP_uXT6vnudj69rx8eZ3-mNw-1ZYqMNVJr3KSTXLSKWaQNk8I0RqhWNp2b2FYKhpZ0TIimdVZZxhRfdEo5LpqJIvy0utjPXaf4uinH6Je4SaGs1JwoRiZSEVkotqdsijkndHqd_MqkraZE74zQeyN0MUL_NUK3RcT3olzg3Ze_R_9H9QlKs4zV</recordid><startdate>20240601</startdate><enddate>20240601</enddate><creator>Wu, Xiuli</creator><creator>Zhang, Jianwen</creator><creator>Zhang, Qing</creator><creator>Yan, Xiangxuan</creator><creator>Wu, Xuexu</creator><creator>Zhang, Bingqian</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><orcidid>https://orcid.org/0000-0001-9027-0327</orcidid></search><sort><creationdate>20240601</creationdate><title>The finger millet (Eleusine coracana Gaertn) from the Tibet Plateau area of China: relationship between physicochemical, in vitro digestibility and rheology</title><author>Wu, Xiuli ; Zhang, Jianwen ; Zhang, Qing ; Yan, Xiangxuan ; Wu, Xuexu ; Zhang, Bingqian</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c270t-e1caf8b634972ce15264a5a47965bf8c9642ec0b24459fc7c2273db77f3458703</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Amylose</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Dietary fiber</topic><topic>Digestibility</topic><topic>Eleusine coracana</topic><topic>Engineering</topic><topic>Food</topic><topic>Food industry</topic><topic>Food Science</topic><topic>Food sources</topic><topic>Fourier transforms</topic><topic>High altitude</topic><topic>Millet</topic><topic>Morphology</topic><topic>Original Paper</topic><topic>Physicochemical properties</topic><topic>Potatoes</topic><topic>Rheological properties</topic><topic>Rheology</topic><topic>Scanning electron microscopy</topic><topic>Spectrum analysis</topic><topic>Starch</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Wu, Xiuli</creatorcontrib><creatorcontrib>Zhang, Jianwen</creatorcontrib><creatorcontrib>Zhang, Qing</creatorcontrib><creatorcontrib>Yan, Xiangxuan</creatorcontrib><creatorcontrib>Wu, Xuexu</creatorcontrib><creatorcontrib>Zhang, Bingqian</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering Collection</collection><jtitle>Journal of food measurement & characterization</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Wu, Xiuli</au><au>Zhang, Jianwen</au><au>Zhang, Qing</au><au>Yan, Xiangxuan</au><au>Wu, Xuexu</au><au>Zhang, Bingqian</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The finger millet (Eleusine coracana Gaertn) from the Tibet Plateau area of China: relationship between physicochemical, in vitro digestibility and rheology</atitle><jtitle>Journal of food measurement & characterization</jtitle><stitle>Food Measure</stitle><date>2024-06-01</date><risdate>2024</risdate><volume>18</volume><issue>6</issue><spage>4751</spage><epage>4763</epage><pages>4751-4763</pages><issn>2193-4126</issn><eissn>2193-4134</eissn><abstract>Given the significance and high demand for starch, this study aimed to explore unconventional starch sources by specifically focusing on the extraction and characterization of starch from finger millet (
Eleusine coracana Gaertn
) cultivated in Tibet, a unique high-altitude region in China. The physicochemical properties, structure, paste properties, and in vitro digestibility of the extracted finger millet starch (FMS) were analyzed, and the correlations among these properties were investigated. The results revealed that FMS particles exhibited a smooth and polygonal morphology. The amylose content of FMS was 29.17%, slightly higher than that of conventional corn starch (CS) and potato starch (PS). Moreover, FMS demonstrated lower in vitro digestibility, highlighting its potential as a functional ingredient in food formulations. In terms of paste properties, the pasting behavior of FMS was found to be intermediate between that of PS and CS. Rheological analysis further showed that FMS exhibited typical weak gel properties. Overall, this study provides valuable insights into the utilization of finger millet (
Eleusine coracana Gaertn
) as a novel starch source for both food and non-food industries.
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| subjects | Amylose Chemistry Chemistry and Materials Science Chemistry/Food Science Dietary fiber Digestibility Eleusine coracana Engineering Food Food industry Food Science Food sources Fourier transforms High altitude Millet Morphology Original Paper Physicochemical properties Potatoes Rheological properties Rheology Scanning electron microscopy Spectrum analysis Starch |
| title | The finger millet (Eleusine coracana Gaertn) from the Tibet Plateau area of China: relationship between physicochemical, in vitro digestibility and rheology |
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