Physicochemical and functional properties of proso millet starch

The aim of this study was to characterize the physicochemical and functional properties of proso millet (Panicum miliaceum) starch in order to explore its prospect as an ingredient for food applications. The interest in millet stem from its potential to replace or substitute corn or wheat in various food applications, its gluten free nature and essential nutrient content, which is superior to those of common grains like corn, wheat and rice. The current study explored the effect of hydrothermal modification (HTM) at 30% moisture level and acid modification (AM) with hydrochloric acid (HCl) on the extracted proso millet starch. Amylose content reduces significantly with AM of native starch while HTM showed negligible effect. HTM showed higher water binding capacity whereas AM showed reduction in WBC. Additionally, the solubility and swelling power of HTM decreased and in acid solubility increased sharply but swelling power increases at 80 but significantly reduces at 90C. HTM caused increase in gelatinization temperature with a mean value of 88.07°C compared to 76.12°C in native starch. AM showed decrease in in gelatinization temperature but increased the range by 10°C. Pasting profile of native starch were largely affected by both the modifications with a significant reduction in peak viscosity.