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Effects of dry-heat treatment on amylose content, hydration, structural and pasting properties of Kodo flour for application in breakfast cereal

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Abstract

Kodo millet is of the Poaceae family that thrives well under abiotic stress and scanty rainfall and possesses the goodness of iron and a low glycemic index. Notably, its low amylose content hinders the manufacturing of breakfast cereals due to its meager expansion. A purely chemical-free modification method of dry-heat treatment (DHT) on hulled Kodo flour within restricted moisture (15–20%) and heat prolongation (2–4 h) at 130 °C was evaluated on its physicochemical properties. In our study, the impact of DHT on flour quality, enhanced amylose content (11.44%), paste clarity (38%), bulk density (22.90%), relative crystallinity (20.62%), degree of helix order (32.94%), and granule size (13.01%) relative to untreated flour was investigated. Hydration properties, such as amylose leaching, water activity, water and oil absorption capacities, solubility index, and swelling power, exhibited a significant (p < 0.05) decrease. The crystallinity pattern of all samples exhibited an A-type polymorph. DHT20-4h, which was incorporated with hybrid maize flour (70:30) followed by extrusion, exhibited higher crystallinity (51.94%) and generated more amorphous sites of B-type polymorph, with a reduction in relative crystallinity of 20.66% for extrudate BC-2. Extrudate BC-2 adhered to a large cell volume having 16.55 times enlargement with lower amylose content relative to extrudate BC-1 prepared from untreated flour, containing more than 50% of whole-Kodo ingredients. Thus, breakfast cereals developed using modified Kodo millet flour (DHT20-4h) ensured better texture and expansion, strengthening a shift to climate-resilient millet production and value addition, protecting the environment over time.

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Acknowledgements

The authors wish to thank the Department of Biotechnology (DBT) project (SR/21/FP/079) for financial support, and Dr. Manoj Panda and Dr. Uma Shankar Pal of Odisha University of Agriculture & Technology, Bhubaneshwar, for providing rapid visco analyzer facility for the present research.

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Authors and Affiliations

  1. Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, 769008, India

    Abhishek Gaurav, Chandrakant Genu Dalbhagat, Janit Kedia, Md Faizan Rahi, Rama Chandra Pradhan & Sabyasachi Mishra

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  1. Abhishek Gaurav
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  2. Chandrakant Genu Dalbhagat
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  3. Janit Kedia
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Correspondence to Rama Chandra Pradhan.

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This present research is dedicated to the memory of Shakuntala Devi (‘Ammaji’).

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Gaurav, A., Dalbhagat, C.G., Kedia, J. et al. Effects of dry-heat treatment on amylose content, hydration, structural and pasting properties of Kodo flour for application in breakfast cereal. Food Measure (2024). https://doi.org/10.1007/s11694-024-02544-4

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