Influence of debranning on starch content and paste properties of millet (Pennisetum Glaucum (L.) R. BR.)

Autores

  • André Leonardo dos Santos
  • Monique Barreto Santos
  • Luiz Henrique Fasolin
  • Carlos Wanderlei Piler de Carvalho

DOI:

https://doi.org/10.55905/oelv22n9-140

Palavras-chave:

Bran, Starch, Paste Properties, Millet, Decortification

Resumo

Pearl millet is largely cultivated in Brazil, but poorly known as food. From their grains, bran can be extracted which a great source of minerals, phitochemicals (bioactives) and dietraty fiber. This work investigated the effect of debraning time on starch content and paste properties. Millet grain debranning for 20 min showed the highest percentages of bran (15.5%) and dehulling (30.7%). Starch granules were found in all treatments, but the lowest content was found after 5 min debranning (7.23%). As expected, all brans obtained at varied debranning time did not show any peak viscosity  as the amount of starch did not account for the viscosity along with the insoluble fibers that are known for not increase viscosity under heat in excess of water.

Referências

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Publicado

19-09-2024

Como Citar

Santos, A. L. dos, Santos, M. B., Fasolin, L. H., & Carvalho, C. W. P. de. (2024). Influence of debranning on starch content and paste properties of millet (Pennisetum Glaucum (L.) R. BR.). OBSERVATÓRIO DE LA ECONOMÍA LATINOAMERICANA, 22(9), e6783 . https://doi.org/10.55905/oelv22n9-140

Edição

v. 22 n. 9 (2024)

Seção

Artigos

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Copyright (c) 2024 OBSERVATÓRIO DE LA ECONOMÍA LATINOAMERICANA

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Este trabalho está licenciado sob uma licença Creative Commons Attribution-NonCommercial 4.0 International License.