Physical Characterisation of Millet Starch during Roasting

Abstract:

The gelatinization and liquefaction properties of roasted millet starch were investigated in this study. Results showed that the particle morphology of roasted millet starch greatly changed as compared with control, and its solubility and swelling degree increased with temperature increment, in which the former increased rapidly above 70°C and was basically stable after 80°C, while the latter was overall lower than the raw millet starch's. The viscosity of millet starch paste increased with decreasing temperature, but that of the roasted starch increased more slowly than that of the raw. There was little effect of pH value on viscosity of roasted millet starch. Compared with the raw, the roasted millet starch would be firstly reached scheduled DE value under the same conditions, which could reduce liquefaction time in the course of production.

• Periodical: Advanced Materials Research (Volumes 550-553)
• Pages: 1288-1292
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.550-553.1288
• Online since: July 2012
• Authors: Ming Hui, Xiao Li Shang, Qing Tian, Kai Ping Zhang
• Keywords: Gelatinization, Millet, Roasting, Starch Property

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