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KMID : 0380620100420010115
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Korean Journal of Food Science and Technology
2010 Volume.42 No. 1 p.115 ~ p.118
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Physicochemical Properties of Millet Starch Varieties
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Chung Koo-Min
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Abstract
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The physicochemical properties such as blue value, iodine affinity, degree of polymerization (DP), α-amylase digestibility, particle size, RVA pasting, and gel hardness of 4 different millet starches (foxtail, waxy foxtail, proso, and waxy proso) were investigated. The iodine affinity value of the four samples were 4.22, 0.49, 1.07, and 0.21%, and the DP values were 1830, 3880, 4660, and 4130, respectively. The levels of α-amylase digestibility of the raw starches were 20.1, 30.7, 18.2 and 35.6%, respectively. The mean size of the proso millet starch was the smallest, 8.25 μm, and the size distribution of the particles was the narrowest among all the samples. Foxtail starch showed the largest peak viscosity and setback viscosity in RVA pasting.
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KEYWORD
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millet, starch, physicochemical properties
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