Functional, Thermal, Pasting, and Antioxidant Properties of Flour from Indian Browntop Millet (Brachiaria ramosa) Cultivars

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2024-06-21 DOI:10.1007/s11483-024-09858-2

Amisha Kaushik, Dharmesh Chandra Saxena, Sukhcharn Singh

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Abstract

The present study aimed to characterize the functional, morphological, thermal, pasting, rheological, and antioxidant properties of flour samples from Indian browntop millet cultivars. Significant (p < 0.05) difference was observed for various chemical constituents except crude fiber content. Water absorption (2.04–2.14) and Oil absorption capacity (2.25–2.35) varied significantly among cultivars. At 90 °C, BTM4 (6.59) and BTM1 (6.29) showed the highest and lowest swelling power. The DPPH assay and TPC analysis revealed the highest scavenging activity (51.24%) and phenolic content (3.24 mg GAE/g), exhibited by BTM2. Thermal analysis revealed distinct transition temperatures with onset temperatures ranging from 27.06 °C (BTM4) to 43.11 °C (BTM1). Peak viscosity values ranged from 381 cP (BTM4) to 703 cP (BTM2), while final viscosity values ranged from 726 cP (BTM4) to 1922 cP (BTM1), respectively. Steady and dynamic rheological tests demonstrated weak-gel-like behavior in all flour samples, with storage modulus (G’) exceeding loss modulus (G”). FT-IR analysis showed a broad intensity peak ranging between 3268.31 cm⁻¹ to 3280.29 cm⁻¹. SEM images depicted the granular microstructure, revealing spherical and irregular particles ranging from 2.34 μm to 12.4 μm across the cultivars. X-ray diffraction analysis revealed A-type crystallinity in all samples, with BTM4 exhibiting significantly higher relative crystallinity (25.54%). These findings highlight the diverse techno-functional characteristics of Indian Browntop millet flour and its potential as a valuable ingredient for enhancing various food formulations.

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印度棕顶黍（Brachiaria ramosa）栽培品种面粉的功能、热、糊化和抗氧化特性

本研究旨在表征印度糙米种植品种面粉样品的功能、形态、热、糊化、流变和抗氧化特性。除粗纤维含量外，各种化学成分均存在显著差异（p < 0.05）。不同品种的吸水率（2.04-2.14）和吸油量（2.25-2.35）差异显著。90 °C 时，BTM4（6.59）和 BTM1（6.29）的膨胀力最高和最低。DPPH 分析和 TPC 分析表明，BTM2 的清除活性（51.24%）和酚含量（3.24 mg GAE/g）最高。热分析表明，起始温度在 27.06 ℃（BTM4）至 43.11 ℃（BTM1）之间，具有明显的转变温度。峰值粘度从 381 cP（BTM4）到 703 cP（BTM2）不等，最终粘度从 726 cP（BTM4）到 1922 cP（BTM1）不等。稳定和动态流变测试表明，所有面粉样品都具有弱凝胶状行为，储存模量（G'）超过了损耗模量（G"）。傅立叶变换红外光谱分析显示，在 3268.31 cm-1 至 3280.29 cm-1 之间有一个宽强度峰。扫描电子显微镜（SEM）图像显示了颗粒状的微观结构，不同品种的颗粒大小从 2.34 μm 到 12.4 μm 不等。X 射线衍射分析表明，所有样品都具有 A 型结晶度，其中 BTM4 的相对结晶度更高（25.54%）。这些发现凸显了印度棕顶小米粉的多种技术功能特性，以及其作为一种有价值的配料来改善各种食品配方的潜力。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.