Revealing the modulating role of germinated brown foxtail millet flour in potato starch gels: a cross-over application from dough ingredient to gel matrix.

BACKGROUND

Germinated grains have been widely incorporated into baked goods as functional ingredients, whereas their regulatory effects on the texture of gel-based foods remain unexplored. This study systematically investigated the effects of germination time (GT, 0-48 h) and the addition level of germinated brown foxtail millet flour (GBMF, 0-8%, w/w) on the multiscale structural and functional properties of potato starch (PS) gels.

RESULTS

The results revealed that prolonging GT or increasing GBMF progressively transformed the gel microstructure from dense and continuous to loose and porous. Meanwhile, peak viscosity decreased by 29.85% and 29.23%, respectively. Storage modulus (G'), loss modulus (G″), hardness and elasticity exhibited a significant decrease, whereas free water content increased by 0.91% and 1.42%, respectively. Notably, excessive treatment (GT > 36 h, GBMF > 2%) led to over-deterioration of the gel network.

CONCLUSION

These findings indicate that GBMF modulates the gel properties of potato starch by disrupting the hydrogen-bond network and impeded the formation of double-helix structure within PS matrix, weakening the gel strength. This study provides a theoretical basis for designing starch-based gel foods with tunable textural attributes and enhanced structural stability. © 2026 Society of Chemical Industry.