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May 20, 2026Experimental and Theoretical NANOTECHNOLOGYOpen Access

Physicochemical and functional properties of starch isolated from foxtail millet flour by different extraction methods and hydration ratios with nanotechnology-assisted modification and nanoscale characterization

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Authors

NSNadia Farid Hassan SabriUniversity of BaghdadJNJassim Muhsin NasserUniversity of Baghdad

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Overview

Randomized trial examines starch properties in foxtail millet, indicating optimal methods and hydration levels.

Key Points

  • This research investigates how various extraction methods and hydration levels affect the physicochemical and functional properties of millet starch.
  • Starch extracted using aqueous, acidic, and alkaline methods with varying hydration levels (12.2%, 15%, and 16%)
  • Characterization of starch yields and properties, including total starch content, particle size, and functional attributes
  • Nanotechnology-assisted modification to enhance starch functionality and optimize structural properties.
  • Alkaline extraction with 0.3% sodium hydroxide yielded the highest starch at 63.63% and 63.23% for 15% and 16% hydration, respectively.
  • The particle size was reduced to as low as 0.65 μm under alkaline conditions, while water absorption capacity reached 1.8–1.9 g/g at 16% hydration.
  • Acidic extraction decreased amylose content, and higher hydration rates improved apparent density and functionality for both acid and alkaline methods.

Cite This Study

Sabri et al. (2026) studied this question.

synapsesocial.com/papers/6a0d4e9df03e14405aa99dd7https://doi.org/10.56053/10.s.835
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Also Consider

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  5. 5HEAT-MOISTURE TREATMENT OF FOXTAIL MILLET STARCH: EFFECT ON PASTING, TEXTURAL AND RHEOLOGICAL PROPERTIES2024 · 3 citations