Fermentation and heat-moisture treatment induced changes on the physicochemical properties of foxtail millet (Setaria italica) flour

Food and Bioproducts Processing

Volumn 92, Issue 1, 2014, Pages 38-45

  Amadou, Issoufou ^a   Gounga, Mahamadou Elhadji ^b   Shi, Yong Hui ^a   Le, Guo Wei ^a  

^a JIANGNAN UNIVERSITY   (China)

^b Universite de Maradi   (Niger)

Author keywords

Fermentation and HMT; Fluorescence spectra; Foxtail millet flour; Pasting properties; Starch; XRD

Indexed keywords

DECOMPOSITION TEMPERATURE; FLUORESCENCE SPECTRA; FLUORESCENCE SPECTROPHOTOMETRY; FOXTAIL MILLET; HEAT-MOISTURE TREATMENTS; PASTING PROPERTY; PHYSICOCHEMICAL PROPERTY; XRD;

DIFFERENTIAL SCANNING CALORIMETRY; FLUORESCENCE; MOISTURE; SCANNING ELECTRON MICROSCOPY; STARCH; X RAY DIFFRACTION;

FERMENTATION;

LACTOBACILLUS PARACASEI; SETARIA ITALICA;

EID: 84892364363     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2013.07.009     Document Type: Article

References (38)

1. A.A. Adekunle Agricultural Innovation in Sub-Saharan Africa: Experiences from Multiple-Stakeholder Approaches 2012 Icrisat eprints Ghana 2987
2. I. Amadou, O.S. Gbadamosi, and G.W. Le Millet-based traditional processed foods and beverages - A review Cereal Food World 56 3 2011 115 121
3. I. Amadou, M.E. Gounga, and G.W. Le Millets: nutritional composition, some health benefits and processing - A review Emir. J. Food Agric. 25 7 2013 501 508
4. I. Amadou, G.W. Le, T. Amza, J. Sun, and Y.H. Shi Purification and characterization of foxtail millet-derived peptides with antioxidant and antimicrobial activities Food Res. Int. 51 1 2013 422 428
5. AOAC Official Methods of Analysis of the Association of Official Analytical Chemists International Arlington 2000 Association of Official Analytical Chemists International Virginia, USA: Suite 400, 2200 Wilson Boulevard
6. C.S. Brennan Dietary fibre, glycaemic response, and diabetes Mol. Nutr. Food Res. 49 6 2005 560 570
7. A. Buleon, P. Colonna, V. Planchot, and S. Ball Starch granules: structure and biosynthesis Int. J. Biol. Macromol. 23 1998 85 112
8. H.J. Chung, A. Cho, and S.T. Lim Effect of heat-moisture treatment for utilization of germinated brown rice in wheat noodle LWT - Food Sci. Technol. 47 2 2012 342 347
9. P. Correia, and M.L. Beirão-da-Costa Effect of drying temperatures on starch-related functional and thermal properties of chestnut flours Food Bioprod. Process. 90 2 2012 284 294
10. S.H.A. Elyas, A.H. El Tinay, N.E. Yousif, and E.A.E. Elsheikh Effect of natural fermentation on nutritive value and in vitro protein digestibility of pearl millet Food Chem. 78 1 2002 75 79
11. H.N. Englyst, S.M. Kingman, and J.H. Cummings Classification and measurement of nutritionally important starch fractions Eur. J. Clin. Nutr. 46 2 1992 S33 S50
12. O.S. Fasasi, A.F. Eleyinmi, and M.A. Oyarekua Effect of some traditional processing operations on the functional properties of african breadfruit seed (Treculia africana) flour LWT - Food Sci. Technol. 40 3 2007 513 519
13. A. Gunaratne, and R. Hoover Effect of heat-moisture treatment on the structure and physicochemical properties of tuber and root starches Carbohydr. Polym. 49 2002 425 437
14. B. Huschka, F. Bonomi, M. Marengo, M. Miriani, and K. Seetharaman Comparison of lipid effects on structural features of hard and soft wheat flour proteins assessed by front-face fluorescence Food Chem. 133 3 2012 1011 1016
15. F.S. Ibrahim, E.E. Babiker, N.E. Yousif, and A.H. El Tinay Effect of fermentation on biochemical and sensory characteristics of sorghum flour supplemented with whey protein Food Chem. 92 2 2005 285 292
16. R. Karoui, and C. Blecker Fluorescence spectroscopy measurement for quality assessment of food systems - A review Food Bioprocess. Technol. 4 3 2011 364 386
17. R. Karoui, G. Cartaud, and E. Dufour Front-face fluorescence spectroscopy as a rapid and nondestructive tool for differentiating various cereal products: a preliminary investigation J. Agric. Food Chem. 54 6 2006 2027 2034
18. S. Krishnakumari, and B. Thayumanavan Content of starch and sugars and in vitro digestion of starch by α-amylase in five minor millets Plant Foods Hum. Nutr. 48 4 1995 327 333
19. I. Léder Sorghum and millets, in cultivated plants, primarily as food sources G. Füleky, In Encyclopedia of Life Support Systems (Eolss), Developed Under the Auspices of the Unesco 2004 Eolss Publishers Oxford,UK
20. J.H. Lin, H. Singh, C.Y. Wen, and Y.H. Chang Partial-degradation and heat-moisture dual modification on the enzymatic resistance and boiling-stable resistant starch content of corn starches J. Cereal Sci. 54 1 2011 83 89
21. Z.H. Lu, L.T. Li, W.H. Min, F. Wang, and E. Tatsumi The effects of natural fermentation on the physical properties of rice flour and the rheological characteristics of rice noodles Int. J. Food Sci. Technol. 40 9 2005 985 992
22. Z. Ma, J.I. Boye, B.K. Simpson, S.O. Prasher, D. Monpetit, and L. Malcolmson Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours Food Res. Int. 44 8 2011 2534 2544
23. K. Natarajan, and A. Rajendran Evaluation and optimization of food-grade tannin acyl hydrolase production by a probiotic Lactobacillus plantarum strain in submerged and solid state fermentation Food Bioprod. Process. 90 4 2012 780 792
24. L.L. Niba Effect of storage period and temperature on resistant starch and β-glucan content in cornbread Food Chem. 83 4 2003 493 498
25. M.A. Osman Effect of traditional fermentation process on the nutrient and antinutrient contents of pearl millet during preparation of lohoh J. Saudi Soc. Agric. Sci. 10 1 2011 1 6
26. M. Peralta-Contreras, C. Chuck-Hernandez, E. Perez-Carrillo, G. Bando-Carranza, M. Vera-Garcia, N. Gaxiola-Cuevas, R. Tamayo-Limon, F. Cardenas-Torres, and S.O. Serna-Saldivar Fate of free amino nitrogen during liquefaction and yeast fermentation of maize and sorghums differing in endosperm texture Food Bioprod. Process. 91 1 2013 46 53
27. S. Puncha-arnon, and D. Uttapap Rice starch vs rice flour: differences in their properties when modified by heat-moisture treatment Carbohydr. Polym. 91 1 2013 85 91
28. A.R. Rodríguez-Damian, J. De La Rosa-Millán, E. Agama-Acevedo, P. Osorio-Díaz, and L.A. Bello-Pérez Effect of different thermal treatments and storage on starch digestibility and physicochemical characteristics of unripe banana flour J. Food Process. Preserv. 2012 10.1111/j.1745-4549.2012.00737.x
29. F. Shih, J. King, K. Daigle, H.J. An, and R. Ali Physicochemical properties of pice ptarch podified by pydrothermal treatments Cereal Chem. 84 5 2007 527 531
30. J. Singh, A. Dartois, and L. Kaur Starch digestibility in food matrix: a review Trends Food Sci. Technol. 21 4 2010 168 180
31. C. Sotomayor, J. Frias, J. Fornal, J. Sadowska, G. Urbano, and C. Vidal-Valverde Lentil starch content and its microscopical structure as influenced by natural fermentation Starch/Stärke 51 5 1999 152 156
32. Z.A. Syahariza, S. Sar, J. Hasjim, M.J. Tizzotti, and R.G. Gilbert The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains Food Chem. 136 2 2013 742 749
33. R. Wongsagonsup, S. Varavinit, and J.N. BeMiller Increasing slowly digestible starch content of normal and waxy maize starches and properties of starch products Cereal Chem. 85 6 2008 738 745
34. X. Yang, Z. Wan, L. Perry, H. Lu, Q. Wang, C. Hao, J. Li, F. Xie, J. Yu, T. Cui, T. Wang, M. Li, and Q. Ge Early millet use in northern china PNAS 2012 1 5 10.1073/pnas.1115430109
35. Y. Yang, and W.Y. Tao Effects of lactic acid fermentation on FT-IR and pasting properties of rice flour Food Res. Int. 41 9 2008 937 940
36. M. Zandomeneghi Fluorescence of cereal flours J. Agric. Food Chem. 47 3 1999 878 882
37. M. Zandomeneghi, L. Carbonaro, L. Calucci, C. Pinzino, L. Galleschi, and S. Ghiringhelli Direct fluorometric determination of fluorescent substances in powders: the case of riboflavin in cereal flours J. Agric. Food Chem. 51 10 2003 2888 2895
38. M. Zandomeneghi, C. Festa, L. Carbonaro, L. Galleschi, A. Lenzi, and L. Calucci Front-surface absorbance spectra of wheat flour: determination of carotenoids J. Agric. Food Chem. 48 6 2000 2216 2221