Work

Influence of debranning on starch content and paste properties of millet (Pennisetum Glaucum (L.) R. BR.)

Year: 2024

Type: article

Abstract: Pearl millet is largely cultivated in Brazil, but poorly known as food. From their grains, bran can be extracted which a great source of minerals, phitochemicals (bioactives) and dietraty fiber. This work investigated the effect of debraning time on starch content and paste properties. Millet grain debranning for 20 min showed the highest percentages of bran (15.5%) and dehulling (30.7%). Starch granules were found in all treatments, but the lowest content was found after 5 min debranning (7.23%). As expected, all brans obtained at varied debranning time did not show any peak viscosity as the amount of starch did not account for the viscosity along with the insoluble fibers that are known for not increase viscosity under heat in excess of water.

Source: OBSERVATÓRIO DE LA ECONOMÍA LATINOAMERICANA

DOI: 10.55905/oelv22n9-140

Authors: André Leonardo dos Santos, Monique Barreto Santos, Luiz Henrique Fasolin, Carlos Wanderlei Piler de Carvalho

Institution: Embrapa Agroindústria de Alimentos

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: diamond

Funder: Universidade Estadual de Campinas