Proso-millet starch: Properties, functionality, and applications.
Sneh Punia Bangar1, Adeleke Omodunbi Ashogbon2, Sanju Bala Dhull3
1Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, USA.
International Journal of Biological Macromolecules
|September 18, 2021
Summary
Proso millet, a gluten-free grain, offers excellent nutritional value and unique starch properties. Its diverse starch structures and compositions make it a promising alternative for various food processing applications.
Area of Science:
- Food Science
- Agricultural Science
- Nutritional Science
Background:
- Proso-millet is an underutilized cereal gaining attention for its health benefits, including a good nutritional profile, low glycemic index, and gluten-free nature.
- Its starch properties are crucial for understanding its potential in food processing.
Purpose of the Study:
- To review the starch extractability, structural characteristics, morphology, and physicochemical properties of proso-millet.
- To explore the relationship between starch composition and its functional properties.
Main Methods:
- Review of existing literature on proso-millet starch.
- Analysis of starch composition (amylose and amylopectin content).
- Characterization of starch structure, morphology, and physicochemical properties.
Main Results:
- Proso-millet starch exhibits diverse structures and morphologies across waxy and non-waxy cultivars.
- Amylose content varies significantly (0.75–32.3%), correlating positively with cooking quality, thermal, and pasting properties.
- Starch granule size ranges from 0.3–17 μm, with shapes varying from round to polygonal.
Conclusions:
- Proso-millet starch possesses unique quality characteristics making it a viable alternative to conventional starches.
- Non-waxy proso-millet starches are suitable for food processing due to heat resistance.
- Applications include gluten-free bakery products, pasta, cereals, infant foods, and distilleries.
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