Effects of heat–moisture, autoclaving, and microwave treatments on physicochemical properties of proso millet starch

Proso millet starch was modified by heat–moisture treatment (HMT), autoclaving treatment (AT), and microwave treatment (MT). The effects of these treatments on the starch physicochemical, structural, and molecular properties were investigated. The amylose and resistant starch contents were increased...

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Veröffentlicht in:	Food Science & Nutrition 2020-02, Vol.8 (2), p.735-743
Hauptverfasser:	Zheng, Ming‐zhu, Xiao, Yu, Yang, Shuang, Liu, Hui‐min, Liu, Mei‐hong, Yaqoob, Sanabil, Xu, Xiu‐ying, Liu, Jing‐sheng
Format:	Artikel
Sprache:	eng
Schlagworte:	Aluminum Amylose Autoclaving autoclaving treatment Cardiovascular disease Coronary heart disease Crystal structure Crystallinity Enthalpy Food Heat treatment heat–moisture treatment Membrane filters Methods microwave treatment Millet Moisture Molecular weight Original Research Panicum miliaceum Physicochemical properties proso millet starch Scanning electron microscopy Starch Viscosity
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