Scholarlink

<p>This study explored the effects of several hydrothermal treatments such as steeping, blanching, steaming, roasting, and pressure cooking on proso millet grain. Both untreated and treated samples were analyzed for nutritional composition and mineral content. Anti-nutritional factors like tannin and phytic acid were also quantified illustrating 46.09% reduction in tannin levels and 31.94% in phytic acid levels after hydrothermal treatments. Antioxidant activity was assessed using various methods, such as 2,2-diphenyl-1-picrylhydrazyl (DPPH%), Total Phenolic Content (TPC), Total Flavonoid Content (TFC), and Ferric Reducing Antioxidant Power (FRAP) assays. The DPPH% and TFC content was enhanced 41.12% and 34.54%, respectively after the hydrothermal treatments. Additionally, the study evaluated the functional and pasting properties of the millet to assess its performance during processing and potential applications in food products. The findings highlight how hydrothermal treatments can optimize the nutritional profile and functional characteristics of proso millet, making it a valuable option for addressing dietary needs.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Impact of hydrothermal processing on the mineral, antinutritional, antioxidant and functional characteristics of proso millet (Panicum miliaceum)

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2025年5月12日

查看全文
  • Tanzeela Javed,
  • Sangeeta Yadav,
  • Mazia Ahmed,
  • Pinki Saini

摘要

This study explored the effects of several hydrothermal treatments such as steeping, blanching, steaming, roasting, and pressure cooking on proso millet grain. Both untreated and treated samples were analyzed for nutritional composition and mineral content. Anti-nutritional factors like tannin and phytic acid were also quantified illustrating 46.09% reduction in tannin levels and 31.94% in phytic acid levels after hydrothermal treatments. Antioxidant activity was assessed using various methods, such as 2,2-diphenyl-1-picrylhydrazyl (DPPH%), Total Phenolic Content (TPC), Total Flavonoid Content (TFC), and Ferric Reducing Antioxidant Power (FRAP) assays. The DPPH% and TFC content was enhanced 41.12% and 34.54%, respectively after the hydrothermal treatments. Additionally, the study evaluated the functional and pasting properties of the millet to assess its performance during processing and potential applications in food products. The findings highlight how hydrothermal treatments can optimize the nutritional profile and functional characteristics of proso millet, making it a valuable option for addressing dietary needs.