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Impact of ultraviolet radiation coupled with thermal treatment on the foxtail millet flour properties
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 hydrotherma...
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| Published in: | Journal of food measurement & characterization 2024-08, Vol.18 (8), p.7145-7159 |
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| container_title | Journal of food measurement & characterization |
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| creator | Harshitha, T Ramesh, Janani Gawali, Pratiksha Prabhakar Adusumilli, Somya Dasalkar, Akshay H. Yannam, Sudheer Kumar |
| description | 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
|
| doi_str_mv | 10.1007/s11694-024-02726-0 |
| format | article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_3153722171</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>3094947695</sourcerecordid><originalsourceid>FETCH-LOGICAL-c233t-b70fa897b6dc51d8ba25cf81269bcf35a46c935722b64375ba58c4ac1492c6673</originalsourceid><addsrcrecordid>eNp9kEtLxDAYRYsoOIz-AVcBN26qeTVpljL4GBhwo-uQpqmTIW1qkvr496aOKLhwERLCOd93uUVxhuAlgpBfRYSYoCXE8-GYlfCgWGAkSEkRoYc_b8yOi9MYdxBChDiljCwKs-5HpRPwHZhcCurVemcSCKq1Klk_AO2n0ZkWvNm0BWlrQq8cSMGo1Jshe8P8CTr_npR1oLdu1jvnpwDG4EcTkjXxpDjqlIvm9PteFk-3N4-r-3LzcLdeXW9KjQlJZcNhp2rBG9bqCrV1o3CluzoHF43uSKUo04JUHOOGUcKrRlW1pkojKrBmjJNlcbGfm1e_TCYm2duojXNqMH6KkqCKZBtxlNHzP-guZx5yOkmgoIJyJqpM4T2lg48xmE6OwfYqfEgE5Vy-3Jcvc_nyq3wJs0T2Uszw8GzC7-h_rE_Kk4fr</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>3094947695</pqid></control><display><type>article</type><title>Impact of ultraviolet radiation coupled with thermal treatment on the foxtail millet flour properties</title><source>Publicly Available Content Database</source><source>Springer Nature</source><creator>Harshitha, T ; Ramesh, Janani ; Gawali, Pratiksha Prabhakar ; Adusumilli, Somya ; Dasalkar, Akshay H. ; Yannam, Sudheer Kumar</creator><creatorcontrib>Harshitha, T ; Ramesh, Janani ; Gawali, Pratiksha Prabhakar ; Adusumilli, Somya ; Dasalkar, Akshay H. ; Yannam, Sudheer Kumar</creatorcontrib><description>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
< 0.05) in colour and techno-functional properties. Changes are evident in the amorphous and crystalline starch and amide regions. These changes enhance the culinary applications of flour. For example, the whiteness index of flour was 71.44 ± 0.28 and increased to 76.46 ± 0.44 for T-3, indicating its suitability for substituting baking flour. Upon milling, Set-IV yielded 80% of the particles at 300 μm, indicating the potential of autoclaving to increase the semolina milling yield. The water absorption capacity increased to 1.72 ± 0.00 g.g
− 1
in T-5 and decreased to 0.69 ± 0.03 g.g
− 1
for T-4 from 1.05 ± 0.00 g.g
− 1
, indicating the suitability of T-5 in soft foods and T-4 in crispy snacks. T-8 and T-10 showed shear thinning behaviour, showing their suitability for use in beverages, while the other flours showed shear thickening behaviour, demonstrating their use in soup mixes. These modifications in flour properties offer an opportunity to diversify its usage efficiently.</description><identifier>ISSN: 2193-4126</identifier><identifier>EISSN: 2193-4134</identifier><identifier>DOI: 10.1007/s11694-024-02726-0</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>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</subject><ispartof>Journal of food measurement & characterization, 2024-08, Vol.18 (8), p.7145-7159</ispartof><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c233t-b70fa897b6dc51d8ba25cf81269bcf35a46c935722b64375ba58c4ac1492c6673</cites><orcidid>0000-0002-3693-1523</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.proquest.com/docview/3094947695?pq-origsite=primo$$EHTML$$P50$$Gproquest$$Hfree_for_read</linktohtml><link.rule.ids>314,776,780,25731,27901,27902,36989,36990,44566</link.rule.ids></links><search><creatorcontrib>Harshitha, T</creatorcontrib><creatorcontrib>Ramesh, Janani</creatorcontrib><creatorcontrib>Gawali, Pratiksha Prabhakar</creatorcontrib><creatorcontrib>Adusumilli, Somya</creatorcontrib><creatorcontrib>Dasalkar, Akshay H.</creatorcontrib><creatorcontrib>Yannam, Sudheer Kumar</creatorcontrib><title>Impact of ultraviolet radiation coupled with thermal treatment on the foxtail millet flour properties</title><title>Journal of food measurement & characterization</title><addtitle>Food Measure</addtitle><description>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
< 0.05) in colour and techno-functional properties. Changes are evident in the amorphous and crystalline starch and amide regions. These changes enhance the culinary applications of flour. For example, the whiteness index of flour was 71.44 ± 0.28 and increased to 76.46 ± 0.44 for T-3, indicating its suitability for substituting baking flour. Upon milling, Set-IV yielded 80% of the particles at 300 μm, indicating the potential of autoclaving to increase the semolina milling yield. The water absorption capacity increased to 1.72 ± 0.00 g.g
− 1
in T-5 and decreased to 0.69 ± 0.03 g.g
− 1
for T-4 from 1.05 ± 0.00 g.g
− 1
, indicating the suitability of T-5 in soft foods and T-4 in crispy snacks. T-8 and T-10 showed shear thinning behaviour, showing their suitability for use in beverages, while the other flours showed shear thickening behaviour, demonstrating their use in soup mixes. These modifications in flour properties offer an opportunity to diversify its usage efficiently.</description><subject>Autoclaving</subject><subject>Baking</subject><subject>Beverages</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>color</subject><subject>Engineering</subject><subject>Flour</subject><subject>Food Science</subject><subject>Heat treatment</subject><subject>hot water treatment</subject><subject>Hydrothermal treatment</subject><subject>Millet</subject><subject>millet flour</subject><subject>millets</subject><subject>Original Paper</subject><subject>Radiation</subject><subject>Rheological properties</subject><subject>semolina</subject><subject>Setaria italica</subject><subject>Shear thickening (liquids)</subject><subject>Shear thinning (liquids)</subject><subject>soups</subject><subject>starch</subject><subject>Structure-function relationships</subject><subject>Ultraviolet radiation</subject><subject>Water absorption</subject><subject>water binding capacity</subject><issn>2193-4126</issn><issn>2193-4134</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>PIMPY</sourceid><recordid>eNp9kEtLxDAYRYsoOIz-AVcBN26qeTVpljL4GBhwo-uQpqmTIW1qkvr496aOKLhwERLCOd93uUVxhuAlgpBfRYSYoCXE8-GYlfCgWGAkSEkRoYc_b8yOi9MYdxBChDiljCwKs-5HpRPwHZhcCurVemcSCKq1Klk_AO2n0ZkWvNm0BWlrQq8cSMGo1Jshe8P8CTr_npR1oLdu1jvnpwDG4EcTkjXxpDjqlIvm9PteFk-3N4-r-3LzcLdeXW9KjQlJZcNhp2rBG9bqCrV1o3CluzoHF43uSKUo04JUHOOGUcKrRlW1pkojKrBmjJNlcbGfm1e_TCYm2duojXNqMH6KkqCKZBtxlNHzP-guZx5yOkmgoIJyJqpM4T2lg48xmE6OwfYqfEgE5Vy-3Jcvc_nyq3wJs0T2Uszw8GzC7-h_rE_Kk4fr</recordid><startdate>20240801</startdate><enddate>20240801</enddate><creator>Harshitha, T</creator><creator>Ramesh, Janani</creator><creator>Gawali, Pratiksha Prabhakar</creator><creator>Adusumilli, Somya</creator><creator>Dasalkar, Akshay H.</creator><creator>Yannam, Sudheer Kumar</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>7S9</scope><scope>L.6</scope><orcidid>https://orcid.org/0000-0002-3693-1523</orcidid></search><sort><creationdate>20240801</creationdate><title>Impact of ultraviolet radiation coupled with thermal treatment on the foxtail millet flour properties</title><author>Harshitha, T ; Ramesh, Janani ; Gawali, Pratiksha Prabhakar ; Adusumilli, Somya ; Dasalkar, Akshay H. ; Yannam, Sudheer Kumar</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c233t-b70fa897b6dc51d8ba25cf81269bcf35a46c935722b64375ba58c4ac1492c6673</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Autoclaving</topic><topic>Baking</topic><topic>Beverages</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>color</topic><topic>Engineering</topic><topic>Flour</topic><topic>Food Science</topic><topic>Heat treatment</topic><topic>hot water treatment</topic><topic>Hydrothermal treatment</topic><topic>Millet</topic><topic>millet flour</topic><topic>millets</topic><topic>Original Paper</topic><topic>Radiation</topic><topic>Rheological properties</topic><topic>semolina</topic><topic>Setaria italica</topic><topic>Shear thickening (liquids)</topic><topic>Shear thinning (liquids)</topic><topic>soups</topic><topic>starch</topic><topic>Structure-function relationships</topic><topic>Ultraviolet radiation</topic><topic>Water absorption</topic><topic>water binding capacity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Harshitha, T</creatorcontrib><creatorcontrib>Ramesh, Janani</creatorcontrib><creatorcontrib>Gawali, Pratiksha Prabhakar</creatorcontrib><creatorcontrib>Adusumilli, Somya</creatorcontrib><creatorcontrib>Dasalkar, Akshay H.</creatorcontrib><creatorcontrib>Yannam, Sudheer Kumar</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering collection</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Journal of food measurement & characterization</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Harshitha, T</au><au>Ramesh, Janani</au><au>Gawali, Pratiksha Prabhakar</au><au>Adusumilli, Somya</au><au>Dasalkar, Akshay H.</au><au>Yannam, Sudheer Kumar</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Impact of ultraviolet radiation coupled with thermal treatment on the foxtail millet flour properties</atitle><jtitle>Journal of food measurement & characterization</jtitle><stitle>Food Measure</stitle><date>2024-08-01</date><risdate>2024</risdate><volume>18</volume><issue>8</issue><spage>7145</spage><epage>7159</epage><pages>7145-7159</pages><issn>2193-4126</issn><eissn>2193-4134</eissn><abstract>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
< 0.05) in colour and techno-functional properties. Changes are evident in the amorphous and crystalline starch and amide regions. These changes enhance the culinary applications of flour. For example, the whiteness index of flour was 71.44 ± 0.28 and increased to 76.46 ± 0.44 for T-3, indicating its suitability for substituting baking flour. Upon milling, Set-IV yielded 80% of the particles at 300 μm, indicating the potential of autoclaving to increase the semolina milling yield. The water absorption capacity increased to 1.72 ± 0.00 g.g
− 1
in T-5 and decreased to 0.69 ± 0.03 g.g
− 1
for T-4 from 1.05 ± 0.00 g.g
− 1
, indicating the suitability of T-5 in soft foods and T-4 in crispy snacks. T-8 and T-10 showed shear thinning behaviour, showing their suitability for use in beverages, while the other flours showed shear thickening behaviour, demonstrating their use in soup mixes. These modifications in flour properties offer an opportunity to diversify its usage efficiently.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11694-024-02726-0</doi><tpages>15</tpages><orcidid>https://orcid.org/0000-0002-3693-1523</orcidid><oa>free_for_read</oa></addata></record> |
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| 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 |
| title | Impact of ultraviolet radiation coupled with thermal treatment on the foxtail millet flour properties |
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