Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Deemed University, Longowal, Sangrur-148 106, Punjab, India
*Corresponding Author: Smita Dimri, Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Deemed University, Longowal, Sangrur-148 106, Punjab, India. Email: gairolasmita@gmail.com
Online published on 27 July, 2022.
The popularity of millet and its products is growing worldwide due to its health-promoting characteristics. The starch in millet is the most essential element, accounting for around 70% of total millet-grains and determining the quality of food items based on millets. The structural, functional and physicochemical features of starch determine its use for various purposes. Natural starch does not have the characteristics needed for specific purpose. Modifications in the structures of starch can be used to get product-specific properties. Information gaps on millet starch has hindered its potential use in new food product design. The objective of the review is to investigate and examine the structural chemistry, characterization, chemical composition and modification methods of the millet starches.
Amylose, Major millet, Millet starch, Minor millet, Starch modification
