Abstract:
:The present investigationwas carried out to determine the effect of germination on pasting, rheological, morphological properties of Kodo millet flour and in-vitroantioxidant characteristics of its phenolic and γ-amino butyric acid extracts. Rheological analysis depicted complex flour viscosity decreased with an improvement in shear intensity, symbolizing the shear-thinning action of flour upon germination. The frequency and temperature sweep demonstrated a decrease in visco-elasticity as a result of germination wherein, SEM revealed destruction in the continuous composite structure of starch which got entangled in dense protein matrix following germination. The in-vitroantioxidant activities such as total antioxidant capacity, DPPH*, FRAP, metal chelating ability and hydrogen peroxide scavenging activities of both the extracts increased significantly. There was a decrease in pasting properties and gelatinization behaviour whereas, visco-elastic solid behaviour changed to visco-elastic fluid. This research explores the potential of germinated Kodo millet flour for valuable bioactive compounds extraction and its utilization in product development.
journal_name
Food Chemjournal_title
Food chemistryauthors
Sharma S,Jan R,Riar CS,Bansal Vdoi
10.1016/j.foodchem.2021.130073keywords:
["Dynamic viscosity","In-vitrohydrogen peroxide scavenging activities","Pasting profile","SEM"]subject
Has Abstractpub_date
2021-11-01 00:00:00pages
130073eissn
0308-8146issn
1873-7072pii
S0308-8146(21)01079-7journal_volume
361pub_type
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