Structure, physicochemical properties, and uses of millet starch
Copyright © 2014 Elsevier Ltd. All rights reserved..
There has been increased interest in millet utilization due to the various "rediscovered" health benefits and also critical role in food security in semiarid areas of Africa and Asia. The major component of millets is starch, which may amount up to 70% of the seed and determines the quality of millet products. This review summarizes the current knowledge of the isolation, chemical composition, structure, physicochemical properties, enzyme susceptibility, modifications, and uses of millet starch. Lack of systematic knowledge of millet starch seriously hinders further development of millets as sustainable crops. Needed research to diversify the variations in the quality and to improve the utilization of this starch is suggested.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2014 |
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| Erschienen: |
2014 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:64 |
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| Enthalten in: |
Food research international (Ottawa, Ont.) - 64(2014) vom: 30. Okt., Seite 200-211 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Zhu, Fan [VerfasserIn] |
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| Links: |
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| Themen: |
Digestibility |
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| Anmerkungen: |
Date Revised 20.11.2019 published: Print-Electronic Citation Status PubMed-not-MEDLINE |
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| doi: |
10.1016/j.foodres.2014.06.026 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| 520 | |a There has been increased interest in millet utilization due to the various "rediscovered" health benefits and also critical role in food security in semiarid areas of Africa and Asia. The major component of millets is starch, which may amount up to 70% of the seed and determines the quality of millet products. This review summarizes the current knowledge of the isolation, chemical composition, structure, physicochemical properties, enzyme susceptibility, modifications, and uses of millet starch. Lack of systematic knowledge of millet starch seriously hinders further development of millets as sustainable crops. Needed research to diversify the variations in the quality and to improve the utilization of this starch is suggested | ||
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| 650 | 4 | |a Modification | |
| 650 | 4 | |a Property | |
| 650 | 4 | |a Structure | |
| 650 | 4 | |a Use | |
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