Effect of parboiling on decortication yield of millet grains and phenolic acids and in vitro digestibility of selected millet products.
Food Chem
; 274: 718-725, 2019 Feb 15.
Article
em En
| MEDLINE
| ID: mdl-30373000
Parboiling is a common method used in rice processing to improve milling yield and physicochemical properties. The current study evaluates parboiling as a pre-treatment step in millet decortication and its impact on phenolic profile and in vitro digestibility of two traditional millet products, steam-cooked couscous and porridge, made from pearl (Pennisetum glaucum) and proso (Panicum miliaceum) millets. Parboiling increased decorticated yield of pearl and proso millet by 37% and 28% respectively. It resulted in significant (Pâ¯<â¯0.05) rise in free and bound phenolic contents and DPPH (2,2-diphenyl-1- picrylhydrazyl) radical scavenging activity of the millet products. This method significantly (Pâ¯<â¯0.05) changed starch digestion fractions of both products thereby reducing expected glycemic index (eGI) while the in vitro protein digestibility of products decreased by 14-17%. Parboiling could be an effective way to improve millet decortication yield as well as produce millet products with higher phenolic acids antioxidant activity and lower GI.
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Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Grão Comestível
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Sequestradores de Radicais Livres
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Culinária
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Digestão
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Hidroxibenzoatos
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Panicum
Idioma:
En
Ano de publicação:
2019
Tipo de documento:
Article