Underutilized finger millet crop for starch extraction, characterization, and utilization in the development of flexible
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ORIGINAL ARTICLE
Underutilized finger millet crop for starch extraction, characterization, and utilization in the development of flexible thin film Naina Gautam1 • Sangeeta Garg1 • Shashikant Yadav1
Revised: 25 September 2020 / Accepted: 18 November 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Three different varieties of finger millets (VL315, VL-324, and VL-347) cultivated in Uttrakhand, India, were used to extract high purity starch using the alkali soaking approach and investigated physicochemical and structural properties. VL-315, VL-324, and VL-347, contain 78 ± 0.35%, 79 ± 0.35%, and 87 ± 0.35% starch, respectively, of which 39.03 ± 0.35%, 37.2 ± 0.35%, and 33.5 ± 0.35% are the amylose contents, respectively. Chemical composition analysis exhibited the level of ash and moisture content in the dry basis of 0.0031 ± 0.01% to 0.035 ± 0.05%, and 12.52 ± 0.8% to 12.92 ± 0.2%, respectively. The solubility and swelling range of VL-315 is 1.3–4.3% and 16.54–10.3 (g/g), respectively, which significantly differ from VL-324 and VL-347. XRD analysis revealed that extracted starch showed a typical A-type crystalline network with a crystallinity range of 17.7–19.3%, which remarkably influenced retro gradation tendencies of starch. SEM demonstrated that extracted starch granules are polyhedral shape with a smooth surface. Finger millet starch has enormous potential in the development of starch-based edible film and coating on food items. In the present work, extracted finger millet starch was studied with the aim of developing a thin and flexible food packaging film. From the results, it was observed that
& Shashikant Yadav [email protected] Naina Gautam [email protected] Sangeeta Garg [email protected] 1
Dr. B. R. Ambedkar National Institute of Technology, Grand Trunk Road, Barnala-Amritsar Bypass Rd, Jalandhar, Punjab 144011, India
the fabricated films had excellent functional properties, including solubility, swelling index, and water vapor permeability, which could eliminate petroleum-based packaging materials, and gives food materials an extra shelf life, and improve overall food quality. Keywords Finger millet starch Amylase content Swelling index Thin film Water vapor permeability
Introduction Finger millet is an annual herbaceous plant that provides grains recognized as ragi in India. It is one of the main cereals consumed in the southern region of India because of its abundance and low cost. Seed color varies from light brown to dark brown; generally, seeds have a round shape with 1–2 mm diameter, are known worldwide due to its gluten-free and boast high protein, fiber, and antioxidant contents. Therefore, it is presumed as an excellent grain in terms of nutritional values such as 5–8% proteins, 10–15% dietary fiber, 1–2% other extractives, and 65–75% carbohydrates (Chandra et al. 2016). It also contains the right amount of minerals, such as calcium (344 mg) and potassium (408 mg). High nutritional value makes finger millet superior to other cereals, namely r
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