Pearl millet grain as an emerging source of starch: A review on its structure, physicochemical properties, functionalization, and industrial applications. (15th May 2021)

• Record Type: Journal Article
• Authors: Punia, Sneh; Kumar, Manoj; Siroha, Anil Kumar; Kennedy, John F.; Dhull, Sanju Bala; Whiteside, William Scott
• Is Part Of: Carbohydrate polymers. Volume 260(2021)
• Publication Date: 2021-05-15
• Subjects: Resistant starch -- Pearl millet -- Functionality -- Food applications; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2021.117776
• Languages: English
• ISSNs: 0144-8617

Abstract

Highlights: Pearl millet is underutilised crop and good source of starch with potential food applications. Isolation, composition, and properties of pearl millet starch (PMS)is summarized. PMS has been modified using physical, chemical and enzymatic modifications to improve properties. Digestibility studies of PMS reflected the presence of resistant starch with low glycaemic index. Application of functionalised PMS for industrial application is outlined in the review. Abstract: Pearl millet ( Pennisetum glaucum (L.) R.Br.) is a sustainable and underutilized starch source, constituting up to 70 % starch in its grain. Pearl millet could be used as a cheaper source of starch as compared to other cereals for developing functional foods. This review is mainly focused on isolation methods, and chemical composition of the pearl millet starch (PMS). Techno-functional characteristics such as; gelatinization, pasting properties, solubility, swelling power, and digestibility to infer wider application of the PMS critically highlighted in the review. Native starches have limited functionalitiesfor food applications due to the instability in developed pastes and gels. A number of modifications (physical, mechanical and enzymatic) have been developed to increase the functionality and to obtain desired characteristics of PMS thus improving its utilization in food applications. Further, the utilization of native as well as modified PMS is also discussed comprehensively. In addition, a number of recommendations to further improve its functionality and increase its application are also discussed.