Comparative evaluation of structural, functional, textural characterization, and in vitro digestibility of native and
Shubham Saraswat1, Palak Mahajan2, Manab Bandhu Bera1
1Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur, Punjab 148106 India.
Abstract:
Kodo millet (Paspalum scrobiculatum) is presently is an industrially underutilized crop, which can be used as an alternative source of starch. The present study investigated the functional, textural, structural, pasting, textural, and in vitro digestibility of the native and physically modified Kodo millet starch. The amylose content of the starch was found to increase significantly (p < 0.05) upon physical modification. Pearson correlation and principal component analysis showed negative correlations between the amylose and amount of digestible starch and glycemic index, whereas positive correlations between the amylose content and resistant starch, textural, and pasting properties of starch were observed. Various models were fitted to the experimental starch digestibility data to determine the best model fitting and the related model parameters. Our findings showed that the physically modified starch can serve as an excellent alternative to the commonly used starch for their industrial applications as gelling, thickening, and film forming agents.
