ArticlePreventive nutrition and food science2024
Effect of the Autoclaving-Cooling Cycle on the Chemical, Morphological, Color, and Pasting Properties of Foxtail Millet Starch.
Article in Preventive nutrition and food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- A Comprehensive Review of Starches From Diverse Millets: Composition, Structure, Functionality, and Strategies for Genetic Improvement.Comprehensive reviews in food science and food safety · 2026Review
- Innovative Antifungal and Food Preservation Potential ofFoods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study investigated the effect of the autoclaving-cooling (AC) cycle and the starch-to-water ratio on the chemical, morphological, color, and pasting properties of foxtail millet starch to improve its utilization in the food industry. Starch suspensions were prepared using different starch-to-water ratios (i.e., 1:1 and 1:4), with one to three AC cycles for each ratio. Subsequently, the chemical, morphological, color, and pasting properties of native and autoclaved-cooled foxtail millet starch (ACFS) were determined. The results showed that ACFS had higher overall resistant starch (RS) content than native starch. AC treatment reduced the lightness and whiteness index, gelatinization time, and pasting temperature while increasing particle sizes with irregular shapes and surfaces. Starch treated with distilled water at a 1:1 ratio with two AC cycles (1:1-2C) exhibited the highest amylose, starch, and RS contents with stable pasting properties compared with that in other AC treatments. Pasting stability was indicated by the low breakdown viscosity and high trough and final viscosity. The findings suggest that ACFS treated with 1:1-2C could be a stabilizer and functional food.
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