title: Effect of dry heat treatment on the physicochemical properties and structure of proso millet flour and starch.
abstract: Proso millet (Panicum miliaceum L.) flour and starch were heated in a dry state at 130°C for 2 or 4 h. The effects of dry heat treatment (DHT) on the pasting, morphological and structural properties of the samples were evaluated. Dry heat treatment had a more significant effect on the pasting viscosity of flour than starch; it increased the pasting viscosity of the flour while it only increased the final viscosity of the starch. After dry heating, the onset of gelatinization and the peak temperatures of the samples increased significantly while the endothermic enthalpy decreased. Scanning electron microscopy showed that the gel structure of the samples became more compact and the particles were plumper when compared with the native ones. Crystallinity of the samples decreased while the X-ray diffraction patterns remained the same after DHT.
authors.affiliation: School of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China. Electronic address: phdsun@163.com.
authors.forename: Qingjie
authors.initials: Q
authors.lastname: Sun
authors.affiliation: School of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China.
authors.forename: Min
authors.initials: M
authors.lastname: Gong
authors.affiliation: School of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China.
authors.forename: Ying
authors.initials: Y
authors.lastname: Li
authors.affiliation: School of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China.
authors.forename: Liu
authors.initials: L
authors.lastname: Xiong
mesh_terms: D055598:Chemical Phenomena; D003890:Desiccation / Q000379:methods*; D005433:Flour; D006358:Hot Temperature; D008897:Panicum / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*; D014783:Viscosity; D014961:X-Ray Diffraction
chemical_list: D013213:Starch
keywords: Dry heat treatment; Millet flour; Millet starch; Morphological; Structural properties; pasting