Tailoring the functional properties of Jir starch from pearl millet: Effects of extraction layer, fermentation time, and sudanese genotypes

This study investigated the potential of Jir, a starch derived from fermented dehulled pearl millet grains, and its future applications. The physicochemical, colorimetric, thermal, pasting, and textural properties of Jir were evaluated across five Sudanese pearl millet genotypes, two extraction laye...

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Autori principali:	Manhal Gobara Hamid, Khitma A. Sir Elkhatim, Amro B. Hassan, Mohamed A Ibraheem, Yousif M.A. Idris, Faraz Muneer, Mohammed Elsafy, Mahbubjon Rahmatov, Eva Johansson, Tilal Abdelhalim
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	Elsevier 2025-06-01
Serie:	Applied Food Research
Soggetti:	Functional properties Fermentation Indigenous food Pearl millet Starch
Accesso online:	http://www.sciencedirect.com/science/article/pii/S277250222500277X
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