Skip to main content
SpringerLink
Log in

Effect of Heat-Moisture Treatment on Resistant Starch Content as well as Heat and Shear Stability of Pearl Millet Starch

  • Full-Length Research Article
  • Published:
Agricultural Research Aims and scope Submit manuscript

Abstract

The impact of hydrothermal treatment on functional, rheological, thermal and morphological properties of pearl millet starch was investigated. Starch was modified by heat-moisture treatment (HMT) at 110 °C for 4 h at varying moisture content, i.e. 20 % (HMT-20), 25 % (HMT-25) and 30 % (HMT-30). Resistant starch (RS) content increased significantly (p < 0.05) due to HMT with maximum (6.14 %) for HMT-30. Dextrose equivalent (DE) value also increased due to HMT and ranged between 3.97 and 7.35 %. Solubility of the starch decreased, whereas swelling power and oil absorption capacity increased due to HMT. The pasting temperature increased while peak, breakdown, setback and final viscosity decreased after HMT. The G′ (storage modulus) of starch paste (5 %) from treated samples was lower as compared to native (33.5 Pa). The gelatinization temperature (Tp) increased significantly (p < 0.05) due to HMT. Pearl millet starch granules were mainly round/oval, irregular and polygonal shape with 3–12 µm size. HMT at higher moisture level (30 %) caused cavity on starch granules. This study indicated that HMT increased RS content. The gels of modified starches were softer, having higher self-levelling properties (G′–G″).

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

Abbreviations

AICRP:

All India coordinated research project

BSR:

Blanket state recommendations

FFP:

Farmers’ fertilizer practices

IBSR:

Improved blanket state recommendation

IGP:

Indo-Gangetic plain

INS:

indigenous nutrient supply

MSP:

Minimum support price

NHI:

Nutrient harvest index

RIE:

Reciprocal Internal Efficiency

SREY:

System rice equivalent yield

SSNM:

Site-specific nutrient management

STLR:

Soil testing laboratory recommendation

UGP:

Upper Gangetic Plain

References

  1. AACC (2000) Approved methods of analysis, 10th edn. American Association of Cereal Chemists, St. Paul

    Google Scholar 

  2. AACC (2009) Approved methods of analysis, 11th edn. American Association of Cereal Chemists, St. Paul

    Google Scholar 

  3. Abdalla AA, Ahmed UM, Ahmed AR, Tinay AH, Ibrahim KA (2009) Physicochemical characterization of traditionally extracted pearl millet starch. J Appl Sci Res 5:2016–2027

    CAS  Google Scholar 

  4. Adebowale KO, Afolabi TA, Olu-Owolabi BI (2005) Hydrothermal treatments of Finger millet (Eleusine coracana) starch. Food Hydrocolloid 19:974–983

    Article  CAS  Google Scholar 

  5. Altay FS, Gunasekaran S (2006) Influence of drying temperature, water content, and heating rate on gelatinization of corn starches. J Agri Food Chem 54:4235–4245

    Article  CAS  Google Scholar 

  6. Beleia A, Varriano-Marston E, Hoseney RC (1980) Characterization of starch from pearl millets. Cereal Chem 54(12):1096–1107

    Google Scholar 

  7. Bhupender SK, Rajneesh B, Baljeet SY (2013) Physicochemical, functional, thermal and pasting properties of starches isolated from pearl millet cultivars. Int Food Res J 20:1555–1561

    Google Scholar 

  8. Chiu C, Solarek D (2009) Modification of starches. In: Whistler RL, Be-Miller JN (eds) Starch chemistry and technology, 3rd edn. Academic Press, Elsevier, New York, pp 629–655

    Google Scholar 

  9. Chung HJ, Liu Q, Hoover R (2009) Impact of annealing and heat-moisture treatment on rapidly digestible, slowly digestible and resistant starch levels in native and gelatinized corn, pea and lentil starches. Carbohyd Polym 75:436–447

    Article  CAS  Google Scholar 

  10. Dundar AN, Gocmen D (2013) Effects of autoclaving temperature and storing time on resistant starch formation and its functional and physicochemical properties. Carbohyd Polym 97:764–771

    Article  CAS  Google Scholar 

  11. Faraj A, Vasanthan T, Hoover R (2004) The effect of extrusion cooking on resistant starch formation in waxy and regular barley flours. Food Res Int 37:517–525

    Article  CAS  Google Scholar 

  12. Freeman JE, Bocan BJ (1973) Pearl millet: a potential crop for wet milling. Cereal Sci Today 18:69–74

    CAS  Google Scholar 

  13. Hoover R, Swamidas G, Kok LS, Vasanthan T (1996) Composition and physicochemical properties of starch from pearl millet grains. Food Chem 56:355–367

    Article  CAS  Google Scholar 

  14. Hormdok R, Noomhorm A (2007) Hydrothermal treatments of rice starch for improvement of rice noodle quality. LWT–Food. Sci Technol 40(10):1723–1731

    CAS  Google Scholar 

  15. Junistia L, Sugih AK, Manurung R, Picchioni F, Janssen L, Heeres HJ (2008) Synthesis of higher fatty acid starch esters using vinyl laurate and stearate as reactants. Starch-Starke 60:667–675

    Article  CAS  Google Scholar 

  16. Krueger BR, Walker CE, Knutson CA, Inglett GE (1987) Differential scanning calorimetry study on the effect of annealing on gelatinization behaviour of corn starch. J Food Sci 52:715–718

    Article  CAS  Google Scholar 

  17. Lee CJ, Kim Y, Choi SJ, Moon TW (2012) Slowly digestible starch from heat-moisture treated waxy potato starch: Preparation, structural characteristics, and glucose response in mice. Food Chem 133:1222–1229

    Article  CAS  Google Scholar 

  18. Maache-Rezzoug Z, Zarguili I, Loisel C, Queveau D, Bule´on A (2008) Structural modifications and thermal transitions of standard maize starch after D.I.C. hydrothermal treatment, Carbohyd Polym 74(4): 802–812

  19. O’Brien S, Wang YJ (2008) Susceptibility of annealed starches to hydrolysis by α-amylase and glucoamylase. Carbohyd Polym 72:597–607

    Article  Google Scholar 

  20. Olayinka OO, Adebowale KO, Olu-Owolabi BI (2008) Effect of heat moisture treatment on physicochemical properties of white sorghum starch. Food Hydrocolloid 22:225–230

    Article  CAS  Google Scholar 

  21. Osborne DR, Voogt D (1978) The analysis of nutrients in foods. Academic Press, London

    Google Scholar 

  22. Qing-Bo D, Ainsworth P, Tucker G, Marson H (2005) The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks. J Food Eng 66:283–289

    Article  Google Scholar 

  23. Shen R, Luo S, Dong J (2011) Application of oat dextrin for fat substitute in mayonnaise. Food Chem 126:65–71

    Article  CAS  Google Scholar 

  24. Smalligan WJ, Kelly VJ, Enad EG (1977) Preparation of a stabilized precooked baby food formulation thickened with modified tapioca starch. US patent 4,013,799, 1977

  25. Snedecor GW, Cochran WG (1994) Statistical methods, 8th edn. Iowa State University Press, Iowa

    Google Scholar 

  26. Sun Q, Han Z, Wang L, Xiong L (2014) Physicochemical differences between sorghum starch and sorghum flour modified by heat moisture treatment. Food Chem 145:756–764

    Article  CAS  PubMed  Google Scholar 

  27. Uthumporn U, Zaidul ISM, Karim AA (2010) Hydrolysis of granular starch at sub-gelatinization temperature using a mixture of amylolytic enzymes. Food Bioprod Process 88(1):47–54

    Article  CAS  Google Scholar 

  28. Watcharatewinkul Y, Puttanlek C, Rungsardthong V, Uttapap D (2009) Pasting properties of a heat-moisture treated Canna starch in relation to its structural characteristics. Carbohyd Polym 75:505–511

    Article  CAS  Google Scholar 

  29. Yadav DN, Chhikara N, Anand T, Sharma M, Singh AK (2014) Rheological quality of pearl millet porridge as affected by grits size. J Food Sci Technol 51(9):2169–2175

    Article  PubMed Central  PubMed  Google Scholar 

  30. Yadav DN, Kaur J, Anand T, Singh AK (2012) Storage stability and pasting properties of hydrothermally treated pearl millet flour. Int J Food Sci Technol 47(12):2532–2537

    Article  CAS  Google Scholar 

  31. da Rosa Zavareze E, Dias ARG (2011) Impact of heat-moisture treatment and annealing in starches: a review. Carbohyd Polym 83:317–328

    Article  Google Scholar 

  32. Zhang J, Chen F, Liu F, Wang ZW (2010) Study on structural changes of microwave heat-moisture treated resistant Canna starch during in vitro digestion. Food Hydrocolloid 24:27–34

    Article  Google Scholar 

Download references

Acknowledgments

The authors would like to gratefully acknowledge Director, NDRI, Karnal, India for extending Scanning Electron Microscope facilities and CCS Haryana Agriculture University, Hisar, India for providing the pearl millet variety.

Author information

Authors and Affiliations

  1. ICAR-Central Institute of Post- Harvest Engineering & Technology, PAU Campus, Ludhiana, Punjab, 141004, India

    Monika Sharma & Deep N. Yadav

  2. ICAR-National Dairy Research Institute, Karnal, Haryana, 132001, India

    Ashish K. Singh & Sudhir K. Tomar

Authors
  1. Monika Sharma
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Deep N. Yadav
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Ashish K. Singh
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Sudhir K. Tomar
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Deep N. Yadav.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Sharma, M., Yadav, D.N., Singh, A.K. et al. Effect of Heat-Moisture Treatment on Resistant Starch Content as well as Heat and Shear Stability of Pearl Millet Starch. Agric Res 4, 411–419 (2015). https://doi.org/10.1007/s40003-015-0177-3

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s40003-015-0177-3

Keywords

Search

Navigation