Rheological, thermal, pasting, structural and in-vitro digestibility properties on complex of physically modified
Vaidhya Rukmangathan Bharathvaj1, Chikkaballapur Krishnappa Sunil1, Ashish Rawson1
1National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, India.
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This research investigated the effect of physical modifications: annealing (KAN), heat-moisture (KHT) and Ultrasonication (KUS) of kodo millet starch on quercetin (Q) complexation. Physicochemical, structural, thermal and in-vitro digestion studies were performed, and the results exhibited significant changes in amylose content, swelling power, water and oil absorption capacities, and gelation properties due to both modification and complexation. Notably, the KHT-Q and KUS-Q complexes exhibited higher complexation indices (12.31% and 18.54%, respectively) and resistant starch content (38.7% and 24.57% respectively). Complexed starches showed reduced peak viscosities (24.08%), increased short-range crystallinity (4.86%), and improved freeze-thaw stability (a maximum of 83.44% in KHT-Quercetin). Structural analysis results confirmed morphological and molecular alterations. Multivariate analyses highlighted that KHT-Quercetin had the most significant influence across evaluated parameters. The study underscores the potential of physical modifications preceding polyphenol complexation to tailor starch properties for functional food applications, offering promising avenues for developing low-glycaemic, nutrient-rich food products.
