Physical and Chemical Characteristics of Waxy Proso Millet's Starch

Abstract

The granule shape, amylose, pasting, retrogradation, transparency, and thermal properties of the four varieties of waxy proso millet's starches were investigated. The starches had a substantial proportion of smooth-edged, big polygonal grains, a sparse proportion of spherical shape granules, and a combined grain size of 6.04 µm. Waxy proso millet variants' starches exhibit lower amylose level (0.24%) and greater phosphorus contents (2.32 mg/100 g) than non-waxy varieties' starches, as well as greater transparency (30.23%) and lesser volume proportions of retrogradation (4.99%); greater peak viscosities (3282 cP), thickening viscosities (2403 cP) and breakdowns (882 cP), and lesser setbacks (268 cP); and lesser onset temperatures (To) (69.65°C), peak temperatures (Tp) (74.9°C), final temperatures (Tc) (80.98°C) and enthalpies (Delta H) (11.19 J/g) in their starch gelatinization.