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<p>This study aimed to optimize the ultrasound -assisted extraction (UAE) process for finger millet starch and to evaluate its effects on quality characteristics. The conventional alkaline-assisted extraction (AAE) was used as a control. The sonication time and amplitude showed a pronounced effect on starch yield than solute/solvent ratio. Sonication at 57% amplitude for 29&#xa0;min at a solute-to-solvent ratio 1:6 w/v was obtained as the optimum condition for maximum starch yield. Under these conditions, UAE achieved a maximum yield of 55.8% compared to AAE (40%), with starch purity rising to 91.8% (AAE: 89.6%). UAE resulted in starch with higher amylose content (33.13%) and a smaller particle size (3.177.43&#xa0;μm), while water (WAC) and oil absorption capacities (OAC) did not significantly differ between the two methods. FT-IR and XRD analyses confirmed preserved functional groups and A-type crystallinity, with UAE starch showing enhanced relative crystallinity. These findings suggest that UAE could be a rapid, eco-friendly approach to extract high-quality finger millet starch, providing improved qualities that may support new food products and broaden the commercial uses of nutritious finger millet grain.</p>

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Quality characterization of finger millet (Eleusine coracana) starch using ultrasound-assisted extraction

  • 期刊论文

  • 发表日期：

    2025年10月14日

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  • Honey Gupta,
  • C. Nickhil,
  • Sankar Chandra Deka

摘要

This study aimed to optimize the ultrasound -assisted extraction (UAE) process for finger millet starch and to evaluate its effects on quality characteristics. The conventional alkaline-assisted extraction (AAE) was used as a control. The sonication time and amplitude showed a pronounced effect on starch yield than solute/solvent ratio. Sonication at 57% amplitude for 29 min at a solute-to-solvent ratio 1:6 w/v was obtained as the optimum condition for maximum starch yield. Under these conditions, UAE achieved a maximum yield of 55.8% compared to AAE (40%), with starch purity rising to 91.8% (AAE: 89.6%). UAE resulted in starch with higher amylose content (33.13%) and a smaller particle size (3.177.43 μm), while water (WAC) and oil absorption capacities (OAC) did not significantly differ between the two methods. FT-IR and XRD analyses confirmed preserved functional groups and A-type crystallinity, with UAE starch showing enhanced relative crystallinity. These findings suggest that UAE could be a rapid, eco-friendly approach to extract high-quality finger millet starch, providing improved qualities that may support new food products and broaden the commercial uses of nutritious finger millet grain.