인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록·키워드
Abstract Finger millet is a staple grain, a highly nutritious and drought-resistant staple crop, as it can withstand drought and poor soil conditions. Rich in calcium, iron, dietary fibre, and antioxidants, it promotes gut health, bone health, and the prevention of anemia at the same time. The study highlights that as finger millet is stored, several structural changes occur in its protein and starch content. These alterations can significantly impact the nutritional value and overall quality of the grain. For instance, protein denaturation and aggregation may occur, leading to protein solubility and digestibility changes. Moreover, starch retrogradation and amylose–lipid complex formation can affect the texture and digestibility of finger millet-based food products. The review also delves into the various physicochemical properties affected during storage, such as moisture content, color changes, and flavor development, which can influence the acceptability of finger millet products. Understanding these alterations and their underlying mechanisms is essential for devising appropriate storage methods and preservation strategies to maintain the nutritional and sensory attributes of the millet, thereby ensuring its role as a valuable crop for food security and dietary diversity.
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
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