Characterization of Ozonated Pearl Millet and Sorghum Starches: Pasting Profile, Functional Properties, In Vitro‐Digestibility, Molecular Interactions, and Morphology

Abstract

AbstractThe present research is undertaken to study the effect of ozonation on isolated pearl millet starch (PMS) and sorghum starch (SS), at various concentrations (0.06, 0.08, and 0.1 L min−1) for 60 minutes. The ozonated starches is evaluated for the techno‐functional properties, in vitro starch digestibility, pasting properties, morphological characteristics, X‐ray diffraction, and FTIR interactions. Functional properties such as water and oil absorption capacity and solubility, paste clarity (PC), gel consistency (GC), and freeze‐thawing stability (FTS) increased significantly (p ≤ 0.05). However, swelling power (SP) increased for all treatments with rise in temperature but a reverse trend is observed with an increase in ozone treatment. Although, reduction in vitro starch digestibility (IVSD) for treated PMS i.e. 44.59 to 29.20 g 100 g−1 maltose and 30.80–28.76 g 100 g−1 maltose for SS is observed. Slight difference is observed for the color values is observed. Higher values of peak and final viscosity whereas, lower breakdown viscosity, and setback viscosity are observed for all treatments. The crystalline pattern of PMS and SS remained unaffected with ozone treatment, whereas relative crystallinity (RC) decreased with ozone treatment. SEM images confirmed indentations, and enlargement of surface pores for ozonated starches. While, FTIR spectroscopy revealed a slight decrease in the peak intensity.