Impact of hydrothermal treatment on functional properties of pearl millet flour: process modelling and optimisation

Hydrothermal process alters physicochemical characteristics of flour by fully or partially gelatinizing starch. Despite the recognized nutritional advantages of millet, the utilization of millet flour in food processing applications is limited because of its limited shelf life. By improving the func...

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Veröffentlicht in:	Journal of food measurement & characterization 2024-09, Vol.18 (9), p.7627-7640
Hauptverfasser:	Prashanth, P, Joshi, T Jayasree, Singh, Shagolshem Mukta, Rao, P. Srinivasa
Format:	Artikel
Sprache:	eng
Schlagworte:	Absorption Chemistry Chemistry and Materials Science Chemistry/Food Science domain emulsions Engineering Flour Food Food processing Food products Food Science Gluten gluten-free foods hot water treatment Hydrothermal treatment Millet millet flour millets oils Original Paper Pennisetum glaucum Process parameters Process variables Shear thinning (liquids) Shelf life Soaking starch Steaming temperature viscometry Water absorption water binding capacity water solubility
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