Influence of High-Pressure Processing on Foxtail Millet Protein Concentrate (FMPC) and its Characteristics

Yadharshini R; Ruby Nirmala Mary T; Sasi S; Mahendran R

doi:10.34256/famr2423

Yadharshini R Department of Food Processing, PGP College of Arts and Science, Namakkal, Tamil Nadu, India
Ruby Nirmala Mary T Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur-613005, India
Sasi S Department of Food Processing, PGP College of Arts and Science, Namakkal, Tamil Nadu, India
Mahendran R Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur-613005, India

Keywords: Foxtail Millet Protein Concentrate, High Pressure Processing, Foxtail Millet Milk, Proximate analysis, Total phenolic content

Abstract

The pre-treated Foxtail millet were collected with milk sample to obtain a FMPC by biochemical extraction process. The optimized milk ratio for the testing prepared sample was done with the ratio of the1:2 (Foxtail millet: Distilled water). The effect of HPP (High Pressure Processing) treatment for the millet milk was optimized at 550 MPa for 5 minutes to improve the yield of FMPC as well as improvement in Total Phenolic Content 1403.51 mg GAE/ g, dry weight for the prepared FMPC. The freeze-dried FMPC in dry powder was obtained with the optimized time period of 24 hours at -40℃. The prepared FPMC was characterized with FTIR analysis and compared with commercial protein powder. Further analysis of proximate studies revealed that the FMPC contains a higher amount of Protein content with ranging from 13-17% for the utility towards the commercial application as millet protein supplement in food products.

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