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<p>This study examined the physicochemical modifications in pearl millet flour subjected to infrared (IR) radiation—near-infrared (NIR), mid-infrared (MIR), and far-infrared (FIR)—for 2, 4, 6, 8, and 10&#xa0;min. Protein denaturation significantly reduced enzymatic activities (lipase, lipoxygenase, and peroxide), along with improvements in functional properties (water absorption capacity, oil absorption capacity, swelling power, paste clarity, gelling power, and flour dispersibility). Lipase activity reduced from 16.38 to 5.32, 2.86 and 0.81 mM FFA/min/mg soluble protein when exposed to NIR, MIR and FIR, respectively, for 10&#xa0;min. Enhanced in vitro nutrient digestibility (starch and protein) and a notable reduction in anti-nutritional factors (phytates and tannins) were observed. Tannin content decreased from 471.90 to 316.23, 293.54 and 206.21&#xa0;mg/100&#xa0;g, and phytate content reduced from 1256.52&#xa0;mg/100&#xa0;g to 702.12, 654.37 and 593.21&#xa0;mg/100&#xa0;g when exposed to NIR, MIR and FIR, respectively, for 10&#xa0;min. The total phenolic content (TPC), total flavonoid content (TFC), and antioxidant potential initially increased until 6&#xa0;min but declined beyond this due to thermal degradation. The brightness of the infrared-heated flour was reduced, and an intensification of red hue was observed. Alterations in thermal behavior, crystallinity, dynamic rheology, molecular interactions and structure were observed, primarily due to starch granule breakdown and protein degradation. The findings suggest that IR treatment, particularly FIR, can effectively modify the techno-functional attributes of pearl millet flour, making it more suitable for advanced food processing applications due to its deeper penetration and interaction with molecular functional groups.</p>

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Infrared Induced Modifications in Enzymatic, Functional, and Nutritional Characteristics of Pearl Millet Flours

  • 期刊论文

  • 发表日期：

    2026年2月10日

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  • Rajan Sharma,
  • Manisha Bhandari,
  • Savita Sharma,
  • Baljit Singh

摘要

This study examined the physicochemical modifications in pearl millet flour subjected to infrared (IR) radiation—near-infrared (NIR), mid-infrared (MIR), and far-infrared (FIR)—for 2, 4, 6, 8, and 10 min. Protein denaturation significantly reduced enzymatic activities (lipase, lipoxygenase, and peroxide), along with improvements in functional properties (water absorption capacity, oil absorption capacity, swelling power, paste clarity, gelling power, and flour dispersibility). Lipase activity reduced from 16.38 to 5.32, 2.86 and 0.81 mM FFA/min/mg soluble protein when exposed to NIR, MIR and FIR, respectively, for 10 min. Enhanced in vitro nutrient digestibility (starch and protein) and a notable reduction in anti-nutritional factors (phytates and tannins) were observed. Tannin content decreased from 471.90 to 316.23, 293.54 and 206.21 mg/100 g, and phytate content reduced from 1256.52 mg/100 g to 702.12, 654.37 and 593.21 mg/100 g when exposed to NIR, MIR and FIR, respectively, for 10 min. The total phenolic content (TPC), total flavonoid content (TFC), and antioxidant potential initially increased until 6 min but declined beyond this due to thermal degradation. The brightness of the infrared-heated flour was reduced, and an intensification of red hue was observed. Alterations in thermal behavior, crystallinity, dynamic rheology, molecular interactions and structure were observed, primarily due to starch granule breakdown and protein degradation. The findings suggest that IR treatment, particularly FIR, can effectively modify the techno-functional attributes of pearl millet flour, making it more suitable for advanced food processing applications due to its deeper penetration and interaction with molecular functional groups.