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- W3162392808 abstract "The present investigationwas carried out to determine the effect of germination on pasting, rheological, morphological properties of Kodo millet flour and in-vitroantioxidant characteristics of its phenolic and γ-amino butyric acid extracts. Rheological analysis depicted complex flour viscosity decreased with an improvement in shear intensity, symbolizing the shear-thinning action of flour upon germination. The frequency and temperature sweep demonstrated a decrease in visco-elasticity as a result of germination wherein, SEM revealed destruction in the continuous composite structure of starch which got entangled in dense protein matrix following germination. The in-vitroantioxidant activities such as total antioxidant capacity, DPPH*, FRAP, metal chelating ability and hydrogen peroxide scavenging activities of both the extracts increased significantly. There was a decrease in pasting properties and gelatinization behaviour whereas, visco-elastic solid behaviour changed to visco-elastic fluid. This research explores the potential of germinated Kodo millet flour for valuable bioactive compounds extraction and its utilization in product development." @default.
- W3162392808 created "2021-05-24" @default.
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- W3162392808 date "2021-11-01" @default.
- W3162392808 modified "2023-09-30" @default.
- W3162392808 title "Analyzing the effect of germination on the pasting, rheological, morphological and in- vitro antioxidant characteristics of kodo millet flour and extracts" @default.
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- W3162392808 doi "https://doi.org/10.1016/j.foodchem.2021.130073" @default.
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