Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106 Sangrur, Punjab, India.
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106 Sangrur, Punjab, India.
Int J Biol Macromol. 2021 Jun 1;180:61-79. doi: 10.1016/j.ijbiomac.2021.03.063. Epub 2021 Mar 13.
The demand for millets and their products is becoming popular globally due to their various health-promoting properties. The major constituent of the millet is its starch which contributes about 70% of total millet grain and decides the quality of millet-based food products. The application of starch for various purposes is dependent upon its physicochemical, structural, and functional properties. A native starch does not possess all the required properties for a specific use. However, product-specific properties can be achieved by modifying the structure of starches. Information deficit on millet starch has undermined its potential use in new food product design. The objective of this review is to examine the chemical composition, characterization, structural chemistry, digestibility, hydrolysis, and modification techniques of the millet starches. The review paper also discusses the various applications of native and modified starches in the food industry.
由于小米及其产品具有多种促进健康的特性，它们在全球范围内的需求越来越大。小米的主要成分是淀粉，约占小米总谷物的 70%，决定了小米基食品的质量。淀粉的各种用途取决于其物理化学、结构和功能特性。天然淀粉并不具备特定用途所需的所有特性。然而，通过改变淀粉的结构可以获得特定产品所需的特性。关于小米淀粉的信息不足，阻碍了其在新产品设计中的潜在应用。本综述的目的是研究小米淀粉的化学组成、特性、结构化学、消化率、水解和改性技术。本文还讨论了天然淀粉和改性淀粉在食品工业中的各种应用。
