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

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Author(s): SANTOS, A. L. dos; SANTOS, M. B.; FASOLIN, L. H.; CARVALHO, C. W. P. de

Summary: 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.

Publication year: 2024

Types of publication: Journal article

Unit: Embrapa Food Technology

Keywords: Amido, Bran, Cereal, Debranning, Decortification, Decortificação, Farelo, Food technology, Grão, Milheto, Millets, Paste Properties, Pastes, Produto de Origem Vegetal, Remoção de camadas externas de farelo do grão, Starch, Tecnologia de Alimento, Vegetable products

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