Effect of high-pressure treatment on rheological, thermal and structural changes in Basmati rice flour slurry

Effects of Pressure, Temperature, Treatment Time, and Storage on Rheological, Textural, and Structural Properties of Heat-Induced Chickpea Gels

Pressure-induced gelatinization of chickpea flour (CF) was studied in combination with subsequent temperature-induced gelatinization. CF slurries (with 1:5 flour-to-water ratio) and CF in powder form were treated with high hydrostatic pressure (HHP), temperature (T), and treatment time (t) at three levels (200, 400, 600 MPa; 10, 25, 50 °C; 5, 15, 25 min). In order to investigate the effect of storage (S), half of the HHP-treated CF slurries were immediately analyzed for changes in oscillatory rheological properties under isothermal heating at 75 °C for 15 min followed by cooling to 25 °C. The other half of the HHP-treated CF slurries were refrigerated (at 4 °C) for one week and subsequently analyzed for changes in oscillatory properties under the same heating conditions as the unrefrigerated samples. HHP-treated CF in powder form was analyzed for changes in textural properties of heat-induced CF gels under isothermal heating at 90 °C for 5 min and subsequent cooling to 25 °C. Structural changes during gelatinization were investigated using microscopy. Pressure had a more significant effect on rheological and textural properties, followed by T and treatment t (in that order). Gel aging in HHP-treated CF slurries during storage was supported by rheological measurements.

Functional replacements for gluten

Celiac disease (CD) is an immune-mediated disease triggered in genetically susceptible individuals by ingested gluten from wheat, rye, barley, and other closely related cereal grains. Currently, the only therapy able to normalize the clinical and histological manifestation of the disease is a strict and life-long gluten-free (GF) diet. The replacement of gluten presents a significant technological challenge, as it is an essential structure-building protein, which is necessary for formulating high-quality baked goods. The objective of this paper is to review some basics about CD, its current prevalence, and the recent advances in the preparation of high-quality GF breads using GF flours, starches, hydrocolloids, gums, and novel functional ingredients and technologies.