Effect of microwave treatment on physical and functional properties of foxtail millet flour

Foxtail millet is one of the common millets used for multiple purposes in India. It contains a good amount fiber along with other nutrients and thus serves as digesting aid. Because its diversified benefits, foxtail has wide range applications bakery, brewery, beverage industries. The application novel thermal technologies to maintain improve nutritional quality characteristics great importance recent days. present study investigates microwave pre-treatment understanding effects on physical functional properties. Physical properties like tapped density, bulk Carr’s index, Hausner ratio didn’t show any difference obtained values. Even though, there was noticeable change color treated flour, that impact visual appearance. Oil absorption capacity decreased treatment while water resulted increased. Swelling power an increase level time. However, solubility flour increased highest noticed at 840 W 2 min conditions.