Impact of ultraviolet radiation coupled with thermal treatment on the foxtail millet flour properties

• Published in: Journal of food measurement & characterization 2024-08, Vol.18 (8), p.7145-7159
• Main Authors: Harshitha, T, Ramesh, Janani, Gawali, Pratiksha Prabhakar, Adusumilli, Somya, Dasalkar, Akshay H., Yannam, Sudheer Kumar
• Format: Article
• Language: English
• Subjects: Autoclaving; Baking; Beverages; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; color; Engineering; Flour; Food Science; Heat treatment; hot water treatment; Hydrothermal treatment; Millet; millet flour; millets; Original Paper; Radiation; Rheological properties; semolina; Setaria italica; Shear thickening (liquids); Shear thinning (liquids); soups; starch; Structure-function relationships; Ultraviolet radiation; Water absorption; water binding capacity
• ISSN: 2193-4126; 2193-4134
• DOI: 10.1007/s11694-024-02726-0

This study explored the potential of employing ultraviolet-A radiation in conjunction with thermal treatments to modify foxtail millet ( Seteria italica. L ) flour. The treatment series were split into five sets (w/o UV-A and UV-A): I (T-1 and T-2) as the control, II (T-3 and T-4) as the hydrothermal treatment of millet, III (T-6 and T-5) as the combination of hydrothermal and autoclaving treatment of millet, IV (T-7 and T-10) as the autoclaving treatment of millet, and V (T-8 and T-9) as the autoclaving treatment of flour. The physicochemical, techno-functional, rheological, and structural properties of the treated flour samples were analysed. The results showed significant differences ( p