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Infrared Heating Influences the Amylose and Bioactive Compounds of Kodo Millet (Paspalum scrobiculatum)

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Title Infrared Heating Influences the Amylose and Bioactive Compounds of Kodo Millet (Paspalum scrobiculatum)
 
Creator Edde, Mounika
Mohapatra, Debabandya
Kate, Adinath
Naik, Ravindra
Tripathi, Manoj Kumar
Singh, Krishna Pratap
 
Subject Dehusked millet
DPPH scavenging activity
Flavonoids
Phenolics
Minor millet
 
Description 1223-1235
Kodo (Paspalum scrobiculatum), a minor millet, has immense nutritional potential, but its processing poses challenges in
maintaining quality parameters. This study investigates the novel use of infrared radiation to assess the amylose content and
bioactive compounds of dehusked Kodo millet. The millet was subjected to infrared (IR) treatment at different IR power
densities (11, 13, 15, 17 kW/m2), initial grain moisture content (10, 12, 14, 16% w.b) and treatment duration (30, 90, 150,
210 s). The results indicated that IR treatment significantly changed the amylose content and bioactive compounds. IRtreated
samples exhibited increased phenolic, flavonoid content, and DPPH scavenging activity compared to the untreated
millet. Increased amylose content and reduction in the tannin contents were observed at the initial moisture content of 12%
(w.b), IR power density of 13 kW/m2 and 90 s IR treatment. IR treatment of kodo millet is a promising and innovative
method for improving its quality and nutritional value. The ability to selectively preserve bioactive compounds, coupled
with energy-efficient and precise processing, underscores its potential to revolutionize traditional methods.
 
Date 2024-11-08T06:24:05Z
2024-11-08T06:24:05Z
2024-11
 
Type Article
 
Identifier 0022-4456 (Print); 0975-1084 (Online)
http://nopr.niscpr.res.in/handle/123456789/64837
https://doi.org/10.56042/jsir.v83i11.9641
 
Language en
 
Publisher NIScPR-CSIR, India
 
Source JSIR Vol.83(11) [November 2024]