Effects of dry-heat treatment on amylose content, hydration, structural and pasting properties of Kodo flour for application in breakfast cereal

• Published in: Journal of food measurement & characterization 2024-06, Vol.18 (6), p.4889-4904
• Main Authors: Gaurav, Abhishek, Dalbhagat, Chandrakant Genu, Kedia, Janit, Faizan Rahi, Md, Pradhan, Rama Chandra, Mishra, Sabyasachi
• Format: Article
• Language: English
• Subjects: Amylose; Breakfast cereals; Breakfast foods; Bulk density; Cell size; Cereals; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Crystallinity; Engineering; Environmental protection; Flour; Food Science; Heat treatment; Heat treatments; Hydration; Leaching; Millet; Original Paper; Physicochemical properties; Prolongation; Rainfall; Water activity
• ISSN: 2193-4126; 2193-4134
• DOI: 10.1007/s11694-024-02544-4

Kodo millet is of the Poaceae family that thrives well under abiotic stress and scanty rainfall and possesses the goodness of iron and a low glycemic index. Notably, its low amylose content hinders the manufacturing of breakfast cereals due to its meager expansion. A purely chemical-free modification method of dry-heat treatment (DHT) on hulled Kodo flour within restricted moisture (15–20%) and heat prolongation (2–4 h) at 130 °C was evaluated on its physicochemical properties. In our study, the impact of DHT on flour quality, enhanced amylose content (11.44%), paste clarity (38%), bulk density (22.90%), relative crystallinity (20.62%), degree of helix order (32.94%), and granule size (13.01%) relative to untreated flour was investigated. Hydration properties, such as amylose leaching, water activity, water and oil absorption capacities, solubility index, and swelling power, exhibited a significant (p