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Fermentation and heat-moisture treatment induced changes on the physicochemical properties of foxtail millet (Setaria italica) flour

Paper ID Volume ID Publish Year Pages File Format Full-Text
19178 43048 2014 8 PDF Available
Title
Fermentation and heat-moisture treatment induced changes on the physicochemical properties of foxtail millet (Setaria italica) flour
Abstract

•Foxtail millet is gluten free cereal popular in East Asia and consume as porridge in northern China.•Fermented foxtail millet meal is a good way to add the nutritional values.•Fermented and heat moisture treatment are effective means to improve physicochemical properties of foxtail millet flour.

This research intends to verify the effect of Lactobacillus paracasei Fn032 fermentation and heat-moisture treatment (HMT) on the physicochemical properties of foxtail millet (Setaria italica) flour. The results obtained showed a significant (P < 0.05) increase in protein content (12.02–20.54%), total starch (15.78–51.01%) and starch fractions after fermentation and HMT. Differential scanning calorimetry (DSC) analysis showed high decomposition temperature (Td) trend of 180.59 and 189.82 °C after HMT. However, there was significant (P < 0.05) enthalpy (ΔH) decrease. Flour digestion resulted in variation of slow digestible starch (SDS) and resistant starch (RS) count from 6.83 to 18.42% and 7.61 to 22.68% respectively, after fermentation and HTM. Following this observation, it was ascertained that in X-ray diffraction; pasting viscosity and fluorescence spectrophotometry show greater HMT influenced on the flour components. Findings from the scanning electron microscopy (SEM) analysis showed microstructure differences of the flours samples. Fermentation and heat moisture treatment methods present a possible way of changing or improving the physicochemical properties and add nutritional value to foxtail millet meal.

Keywords
CFU, colony-forming unit; DSC, differential scanning calorimetry; FFM, fermented foxtail millet flour; FM, foxtail millet flour; FFMH, heat-moisture treated fermented foxtail millet flour; FMH, heat-moisture treated foxtail millet flour; HMT, heat-moistur
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Fermentation and heat-moisture treatment induced changes on the physicochemical properties of foxtail millet (Setaria italica) flour
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 92, Issue 1, January 2014, Pages 38–45
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us