Influence of hydrothermal processing on functional properties and grain morphology of finger millet.
Finger millet was hydrothermally processed followed by decortication. Changes in color, diameter, density, sphericity, thermal and textural characteristics and also some of the functional properties of the millet along with the grain morphology of the kernels after hydrothermal processing and decortication were studied. It was observed that, the millet turned dark after hydrothermal processing and color improved over native millet after decortication. A slight decrease in grain diameter was observed but sphericity of the grains increased on decortication. The soft and fragile endosperm turned into a hard texture and grain hardness increased by about 6 fold. Hydrothermal processing increased solubility and swelling power of the millet at ambient temperature. Pasting profile indicated that, peak viscosity decreased significantly on hydrothermal processing and both hydrothermally processed and decorticated millet exhibited zero breakdown viscosity. Enthalpy was negative for hydrothermally processed millet and positive for decorticated grains. Microscopic studies revealed that the orderly structure of endosperm changed to a coherent mass after hydrothermal processing and the different layers of seed coat get fused with the endosperm.
Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India.
Usha
U
Dharmaraj
Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India.
M S
MS
Meera
Department of Lipid Science and Traditional Foods, CSIR- Central Food Technological Research Institute, Mysore, 570 020 India.
S Yella
SY
Reddy
Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India.
Nagappa G
NG
Malleshi
Finger millet; Functional properties; Grain morphology; Hydrothermal processing; Physical properties