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<p>This study examined eleven millet grains (Quinoa, Foxtail millet, Little millet, Amaranth, Kodo millet, Barnyard millet, Sorghum, Pearl millet, Buckwheat, Browntop millet and Finger millet) for their physical properties, functional flour characteristics, structural features, and pasting and rheological properties. Variations were observed in the physical and functional attributes of the grains and flour. XRD analysis revealed an A-type crystalline pattern typical of cereal starches, with peaks at 15°, 17°, 18°, and 23° 2θ. FTIR identified various functional groups (C–O–C, N–H, C=O, C–H, and C–O bonds), indicating diverse molecular structures. The millet flour exhibited varying pasting properties, with peak viscosities ranging from 280 to 3365&#xa0;cP and pasting temperatures from 74.3 to 93.6&#xa0;°C, reflecting distinct gelatinization behaviours. The rheological analysis of millet gel (15% and 25% conc.) demonstrated shear-thinning behaviour, which is advantageous for food processing applications.</p>

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Studies of rheological properties of edible gel material extracted from common millets in India

  • 期刊论文

  • 发表日期：

    2025年11月12日

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  • Yashi Srivastava,
  • Muhammad Shafeeque,
  • Manpreet Kaur,
  • D. C. Saxena

摘要

This study examined eleven millet grains (Quinoa, Foxtail millet, Little millet, Amaranth, Kodo millet, Barnyard millet, Sorghum, Pearl millet, Buckwheat, Browntop millet and Finger millet) for their physical properties, functional flour characteristics, structural features, and pasting and rheological properties. Variations were observed in the physical and functional attributes of the grains and flour. XRD analysis revealed an A-type crystalline pattern typical of cereal starches, with peaks at 15°, 17°, 18°, and 23° 2θ. FTIR identified various functional groups (C–O–C, N–H, C=O, C–H, and C–O bonds), indicating diverse molecular structures. The millet flour exhibited varying pasting properties, with peak viscosities ranging from 280 to 3365 cP and pasting temperatures from 74.3 to 93.6 °C, reflecting distinct gelatinization behaviours. The rheological analysis of millet gel (15% and 25% conc.) demonstrated shear-thinning behaviour, which is advantageous for food processing applications.