Effects of dry and wet ball milling on physicochemical properties of foxtail millet

Abstract

As a high-quality cereal rich in various nutritional elements, the impact of different processing methods on the characteristics of foxtail millet flour has attracted widespread attention. The study aimed to investigate the physicochemical properties of foxtail millet flour after both dry and wet ball milling processes. The results revealed wet ball-milled millet flour (WMF) exhibited a reduced particle size and an increased specific surface area, while the processed foxtail millet flour demonstrated heightened whiteness and brightness. Moreover, the starch in WMF exhibited minimal damage, higher relative crystallinity, and superior oil-holding and thermal stability. Conversely, dry ball-milled millet flour (DMF) degraded the starch crystal structure, resulting in enhanced hydration, reduced pasting temperature, increased gelation capacity, and improved viscoelasticity. In summary, the most suitable ball milling technique could be chosen based on the specific production requirements. This study would contribute to improving the quality of foxtail millet flour and its food applications.