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Millet starch: A review.

Palak Mahajan1, Manab B Bera1, Parmjit S Panesar1

  • 1Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106 Sangrur, Punjab, India.

International Journal of Biological Macromolecules
|March 17, 2021
PubMed
Summary
This summary is machine-generated.

Millet starch, a key component in food products, offers health benefits. Modifying its structure enhances its properties for diverse food applications, overcoming limitations of native starches.

Keywords:
DigestibilityMillet starchStarch hydrolysisStarch modificationStructural chemistry

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Area of Science:

  • Food Science
  • Agricultural Science
  • Biochemistry

Background:

  • Millet demand is rising globally due to health benefits.
  • Millet starch constitutes 70% of the grain, influencing food product quality.
  • Native starches often lack specific properties required for food applications.

Purpose of the Study:

  • To review millet starch's chemical composition, structure, and properties.
  • To explore millet starch digestibility, hydrolysis, and modification techniques.
  • To discuss applications of native and modified millet starches in the food industry.

Main Methods:

  • Literature review of scientific publications on millet starch.
  • Analysis of chemical composition and structural characteristics.
  • Examination of modification techniques and their impact on starch properties.

Main Results:

  • Millet starch properties are crucial for food product quality.
  • Modification techniques can tailor starch characteristics for specific uses.
  • Information on millet starch potential in new food design is limited.

Conclusions:

  • Understanding millet starch is vital for its expanded use in food products.
  • Modified millet starches offer versatile applications in the food industry.
  • Further research can unlock the full potential of millet starches.