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Gao P, Liu Y, Wang S, Huang C, Zhong W, Yin J, Hu C, He D, Wang X. Effects of different oleogelators on the structural properties and composition of iron walnut-oil oleogels. ULTRASONICS SONOCHEMISTRY 2024; 102:106729. [PMID: 38103368 PMCID: PMC10764282 DOI: 10.1016/j.ultsonch.2023.106729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 12/03/2023] [Accepted: 12/12/2023] [Indexed: 12/19/2023]
Abstract
In this study, we compared the quality of iron walnut oil (IWO) oleogels prepared with different oleogelators, including γ-oryzanol/β-sitosterol (OZ-PS), γ-oryzanol/triglyceride (OZ-TC), monoglycerides (MGS), beeswax (BW), beeswax-monoglycerides (BW-MGS), and carnauba wax (CW). The physicochemical and component properties, rheological and textural parameters, macroscopic morphologies, and antioxidant capacities of the resulting oleogels were analyzed. In addition, their microscopic properties were analyzed using Fourier-transform infrared (FTIR), X-ray powder diffraction (XRD) spectroscopy, and polarized light microscopy (PLM). The results showed that the gel structures produced by different oleogelators did not change the fatty acid composition of IWO. In addition, the IWO oleogel prepared with OZ-PS had a more stable network structure, excellent hardness at 4℃ (1116.51 g), better antioxidant capacity (766.50 μmol TE/kg) and higher total phenolic content (14.98 mg/kg) than any other experimental IWO oleogels. Moreover, comprehensive ranking by principal component analysis of numerous characteristics showed that the OZ-PS oleogel (2.533) ranked first among the six oleogels studied. Therefore, the IWO oleogel prepared with OZ-PS is a promising product, and our results provide guidance for the preparation of IWO oleogels, such as to increase their applications in the food industry.
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Affiliation(s)
- Pan Gao
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China.
| | - Ying Liu
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Shu Wang
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan Institute for Food and Cosmetic Control, Wuhan, PR China
| | - Chuanyang Huang
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Wu Zhong
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Jiaojiao Yin
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Chuanrong Hu
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Dongping He
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Xingguo Wang
- International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi, PR China
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2
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Wang H, Li Z, Wang L, Cui SW, Qiu J. Different thermal treatments of highland barley kernel affect its flour physicochemical properties by structural modification of starch and protein. Food Chem 2022; 387:132835. [DOI: 10.1016/j.foodchem.2022.132835] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Revised: 03/21/2022] [Accepted: 03/26/2022] [Indexed: 01/17/2023]
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3
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Sánchez‐Madrigal MÁ, Quintero‐Ramos A, Meléndez‐Pizarro CO, Soto‐Dagnino MA, Tobías‐Espinoza JL, Neder‐Suárez D, Paraguay‐Delgado F. Development of a blue maize pinole: Optimization of functional ingredients by a D‐optimal mixture design approach. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16774] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Miguel Ángel Sánchez‐Madrigal
- Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas. Circuito Universitario s/n, Campus Universitario # 2 Chihuahua, Chihuahua, C.P. 31125 México
| | - Armando Quintero‐Ramos
- Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas. Circuito Universitario s/n, Campus Universitario # 2 Chihuahua, Chihuahua, C.P. 31125 México
| | - Carmen O. Meléndez‐Pizarro
- Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas. Circuito Universitario s/n, Campus Universitario # 2 Chihuahua, Chihuahua, C.P. 31125 México
| | - María Aurora Soto‐Dagnino
- Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas. Circuito Universitario s/n, Campus Universitario # 2 Chihuahua, Chihuahua, C.P. 31125 México
| | - Jazmín L. Tobías‐Espinoza
- Universidad Autónoma de Chihuahua, Facultad de Enfermería y Nutriología. Circuito Universitario s/n, Campus Universidad # 2 Chihuahua, Chihuahua, C.P. 31125 México
| | - David Neder‐Suárez
- Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas. Circuito Universitario s/n, Campus Universitario # 2 Chihuahua, Chihuahua, C.P. 31125 México
| | - Francisco Paraguay‐Delgado
- Centro de Investigación en Materiales Avanzados S. C. Avenida Miguel de Cervantes 120, Complejo Industrial Chihuahua Chihuahua, Chihuahua, C.P. 31109 México
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4
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Lara N, Ruales J. Physical and hydration properties of specialty floury and sweet maize kernels subjected to pan and microwave toasting. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103298] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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5
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Zhang B, Xiao Y, Wu X, Luo F, Lin Q, Ding Y. Changes in structural, digestive, and rheological properties of corn, potato, and pea starches as influenced by different ultrasonic treatments. Int J Biol Macromol 2021; 185:206-218. [PMID: 34161820 DOI: 10.1016/j.ijbiomac.2021.06.127] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2021] [Revised: 06/16/2021] [Accepted: 06/16/2021] [Indexed: 11/22/2022]
Abstract
Ultrasound was widely used in starch modification, whereas there was no review focusing on the effects of different ultrasonic treatments on A-, B- and C-type starches. In this study, the effects of ultrasonic power (UP, 100-600 W) and ultrasonic time (UT, 5-35 min) on structural, digestibility and rheology of corn starch (CS), potato starch (PtS), and pea starch (PS) were investigated. As a result, UP and UT decreased the apparent amylose content of CS and PS, while increased the apparent amylose content of PtS. UP and UT enhanced R1047/1022 values of CS, whereas those of PtS and PS were decreased. Moreover, UP and UT decreased the gelatinization enthalpy of CS, PtS and PS. In vitro digestion revealed that UP and UT decreased the resistant starch content of PtS and PS, but increased the resistant starch content of CS. Rheological tests indicated that UP and UT decreased the flow behavior index of CS, PtS and PS pastes, and caused an increase in storage modulus and loss modulus. Results revealed that ultrasonic treatment represented a promising technology to obtain CS, PtS and PS with tailored digestibility and rheology, which allowed the texture and glycemic response of starch-based products to be adjusted.
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Affiliation(s)
- Biao Zhang
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Yiwei Xiao
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Xiaonian Wu
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Feijun Luo
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Qinlu Lin
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Yongbo Ding
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
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6
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Lara N, Vizuete K, Debut A, Chango I, Campaña O, Villacrés E, Bonilla P, Ruales J. Underutilized maize kernels (Zea mays L. var. amylacea and var. saccharata) subjected to pan and microwave toasting: A comparative structure study in the whole kernel. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103249] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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7
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Determination of starch crystallinity with the Fourier-transform terahertz spectrometer. Carbohydr Polym 2021; 262:117928. [PMID: 33838806 DOI: 10.1016/j.carbpol.2021.117928] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2021] [Revised: 02/22/2021] [Accepted: 03/07/2021] [Indexed: 11/22/2022]
Abstract
We measured the terahertz (THz) spectra of native, amorphous, and dried starches derived from corn and potato using the Fourier-transform (FT) system and compared these spectra to the X-ray diffraction (XRD) patterns. Both native corn and potato starches had seven absorption peaks in the terahertz regions, but five peaks were observed in the amorphous states. While spectral changes slightly occurred in corn starch even after drying, increase and decrease in the terahertz peak intensities were obtained in potato starch during drying. Similar changes in both starches during amorphization and drying were obtained in the X-ray diffraction patterns, and the correlations were found between terahertz peaks and the X-ray signals. Since the intensity of the peak at 9.0 THz was correlated with crystallinity obtained using an X-ray diffraction (r2 = 0.98), our data indicate that the Fourier-transform terahertz spectrometer can be a new analytical device to measure the starch crystallinity.
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8
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Bello-Pérez LA, Flores-Silva PC, Sifuentes-Nieves I, Agama-Acevedo E. Controlling starch digestibility and glycaemic response in maize-based foods. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103222] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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9
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A summary of the use of maize in nutritional products for sportsmen. CENTRAL EUROPEAN JOURNAL OF SPORT SCIENCES AND MEDICINE 2020. [DOI: 10.18276/cej.2020.3-03] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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10
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Duque SMM, Leong SY, Agyei D, Singh J, Larsen N, Oey I. Understanding the impact of Pulsed Electric Fields treatment on the thermal and pasting properties of raw and thermally processed oat flours. Food Res Int 2019; 129:108839. [PMID: 32036916 DOI: 10.1016/j.foodres.2019.108839] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2019] [Revised: 10/22/2019] [Accepted: 11/18/2019] [Indexed: 01/15/2023]
Abstract
The aim of this research was to investigate the effect of Pulsed Electric Fields (PEF) treatments (electric field strengths 2 and 4.4 kV/cm combined with specific energy inputs between 48 and 484 kJ/kg) on the thermal and pasting properties of oat flours. Colour, β-glucan content, particle size distribution, morphological characteristics, starch short-range molecular order, protein secondary structure, thermal, and pasting properties of raw (dehulled and milled) and thermally processed (kilned at 115 °C for 30 min and steamed at 100-104 °C for 18 min under industrial process condition) oat flours under the influence of PEF treatment were evaluated. Results showed that PEF treatment, applied at any intensity, led to considerable changes in the structural properties especially when applied on raw oat flour. Both types of oat flour experienced an increase in particle size (up to four-fold), damage of starch granule morphology, and modifications in starch short-range molecular order and protein secondary structures as a result of PEF treatment. These physical changes observed after PEF treatment, particularly at increasing specific energy input, coincided with the thermal and pasting behaviour of PEF-treated oat flours, which include a decrease in gelatinisation enthalpy (up to 80%), increase in thermal transition temperatures (at least 3 °C), decrease in overall viscosity profile, and reduction in pasting temperature (up to 12 °C). Overall results suggested that PEF treatment improved majorly on starch-related functionality of oat, such as increased the pasting stability of raw and thermally processed oat flours and at the same time enhanced the retrogradation property (reduced syneresis and hardness) of raw oat flour, under lower temperature requirement without affecting pasting time. This research demonstrated the potential of PEF treatment in modifying the thermal and pasting properties of oat flour, thereby offering opportunities for novel products for food industry.
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Affiliation(s)
- Sheba Mae M Duque
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand; Institute of Food Science and Technology, University of the Philippines Los Baños, College, Laguna 4031, Philippines; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
| | - Sze Ying Leong
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
| | - Dominic Agyei
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand.
| | - Jaspreet Singh
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
| | - Nigel Larsen
- The New Zealand Institute for Plant and Food Research Limited, Gerald Street, Lincoln 7608, New Zealand; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
| | - Indrawati Oey
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
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11
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Buitimea-Cantúa NE, Antunes-Ricardo M, Villela-Castrejón J, Gutiérrez-Uribe JA. Changes in cellular antioxidant and anti-inflammatory activity after 12 months storage of roasted maize-based beverages supplemented with nejayote solids. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.102807] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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12
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Amador-Rodríguez KY, Silos-Espino H, Valera-Montero LL, Perales-Segovia C, Flores-Benítez S, Martínez-Bustos F. Physico-chemical, thermal, and rheological properties of nixtamalized creole corn flours produced by high-energy milling. Food Chem 2019; 283:481-488. [DOI: 10.1016/j.foodchem.2019.01.044] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2018] [Revised: 11/19/2018] [Accepted: 01/03/2019] [Indexed: 10/27/2022]
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13
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Viscoelastic and Textural Characteristics of Gels Obtained from Potato Starch Roasted under Several Temperature-Time Conditions. INT J POLYM SCI 2018. [DOI: 10.1155/2018/7606359] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The influence of roasting conditions on the potato starch (PS) composition, solubility, crystallinity, gel-forming thermal profiles, and texture of the corresponding gels was studied. Thermorheological testing of roasted starches with (RPS) and without (RPSI) the soluble fraction was conducted on a stress-controlled rheometer. Texture profile analysis (TPA) was used to determine the RPS final gel texture. Solubility tests showed equivalent effects of starch roasting for samples treated at 190°C for 8 h (RPS190-8), 210°C for 6 h (RPS210-6), and 230°C for 4 h (RPS230-4). The apparent amylose content of RPS linearly increased with the decreasing degree of crystallinity. Elastic (G′) and viscous (G″) properties of RPS depended markedly on apparent amylose content and crystallinity. G′gel values of roasted starches linearly increased with the amylose content suggesting a promotion of the amylose breakdown with roasting temperature. Gels prepared with RPS roasted between 120 and 170°C exhibited intermediate strength and fully thermal reversible features. Roasting between 190 and 210°C favoured strong and fully thermal reversible gels. Although RPS230-4 gels exhibited similar strength to RPS190-8 and RPS210-4, no fully thermal reversible gels were obtained. The soluble fraction removal led to a drop the RPSI gels strength with increasing roasting temperature. No water syneresis was identified for RPS gels during one-week ageing, except for RPS230 gels. Relationships between textural parameters from TPA and viscoelastic gel properties determined by rheology were established.
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14
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Bao W, Li Q, Wu Y, Ouyang J. Insights into the crystallinity and in vitro digestibility of chestnut starch during thermal processing. Food Chem 2018; 269:244-251. [DOI: 10.1016/j.foodchem.2018.06.128] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2017] [Revised: 05/22/2018] [Accepted: 06/26/2018] [Indexed: 10/28/2022]
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15
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Oven and Forced Convection Continuous Tumble (FCCT) Roasting: Effect on Physicochemical, Structural and Functional Properties of Wheat Grain. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2200-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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16
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Microwave absorption capacity of rice flour. Impact of the radiation on rice flour microstructure, thermal and viscometric properties. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.12.030] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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17
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Mutlu C, Arslan-Tontul S, Candal C, Kilic O, Erbas M. Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.). J Food Sci 2017; 83:53-59. [PMID: 29278653 DOI: 10.1111/1750-3841.14014] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2017] [Revised: 11/09/2017] [Accepted: 11/18/2017] [Indexed: 10/18/2022]
Abstract
The aim of this study was to investigate some physicochemical and sensory properties of blue corn cultivated in Turkey. The length and width of the cob with kernels, hectoliter, and 1000-kernel weight of blue corn were measured as 7.66, 2.02 mm, 84.40 kg/100 L, and 44.27 g, respectively. The gelatinization onset, peak, and end temperatures were measured as 61.12 °C, 64.35 °C, and 75.65 °C, respectively. The water activity, moisture content, total protein, lipid, and crude fiber contents of the blue corn sample were detected as 0.44, 9.39%, 13.13%, 4.30%, and 2.68%, respectively. Total starch and resistant starch contents of blue corn were determined as 63.94% and 8.89%, respectively. Also, total monomeric anthocyanin content and antioxidant capacity of blue corn were detected as 915.43 mg CGE/kg and 7.99 μmol TE/g, respectively. Additionally, the major fatty acids detected in blue corn samples were palmitic, stearic, oleic, and linoleic acids. PRACTICAL APPLICATION Blue corn can be utilized in the production of enjoyable and healthier snacks, such as popcorn and chips, because of its color and high phenolic, anthocyanin, and fiber contents.
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Affiliation(s)
- Ceren Mutlu
- Dept. of Food Engineering, Faculty of Engineering, Akdeniz Univ., 07058 Antalya, Turkey.,Dept. of Food Engineering, Faculty of Engineering, Balikesir Univ., 10145 Balikesir, Turkey
| | - Sultan Arslan-Tontul
- Dept. of Food Engineering, Faculty of Engineering, Akdeniz Univ., 07058 Antalya, Turkey
| | - Cihadiye Candal
- Dept. of Food Engineering, Faculty of Engineering, Akdeniz Univ., 07058 Antalya, Turkey.,Dept. of Nutrition and Dietetics, Faculty of Health Sciences, Artvin Coruh Univ., 08100 Artvin, Turkey
| | - Ozlem Kilic
- Dept. of Food Engineering, Faculty of Engineering, Akdeniz Univ., 07058 Antalya, Turkey.,Dept. of Food Technology, Applied Science School of Kadirli, Osmaniye Korkut Ata Univ., 80000 Adana, Turkey
| | - Mustafa Erbas
- Dept. of Food Engineering, Faculty of Engineering, Akdeniz Univ., 07058 Antalya, Turkey
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18
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Schoeman L, du Plessis A, Verboven P, Nicolaï BM, Cantre D, Manley M. Effect of oven and forced convection continuous tumble (FCCT) roasting on the microstructure and dry milling properties of white maize. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.07.021] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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19
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Li Y, Su X, Shi F, Wang L, Chen Z. High-temperature air-fluidization-induced changes in the starch texture, rheological properties, and digestibility of germinated brown rice. STARCH-STARKE 2017. [DOI: 10.1002/star.201600328] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Yongfu Li
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi P. R. China
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; Wuxi P. R. China
- School of Food Science and Technology; Jiangnan University; Wuxi P. R. China
| | - Xun Su
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; Wuxi P. R. China
- School of Food Science and Technology; Jiangnan University; Wuxi P. R. China
| | - Feng Shi
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi P. R. China
| | - Li Wang
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi P. R. China
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; Wuxi P. R. China
- School of Food Science and Technology; Jiangnan University; Wuxi P. R. China
| | - Zhengxing Chen
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi P. R. China
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; Wuxi P. R. China
- School of Food Science and Technology; Jiangnan University; Wuxi P. R. China
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Li Y, Duan R, Shi F, Wang L, Chen Z. Effects of high-temperature air fluidization (HTAF) on the structural, functional, and in vitro digestive properties of corn. STARCH-STARKE 2016. [DOI: 10.1002/star.201600137] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Yongfu Li
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi P.R. China
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; Wuxi P.R. China
- School of Food Science and Technology; Jiangnan University; Wuxi P.R. China
| | - Rongjuan Duan
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; Wuxi P.R. China
- School of Food Science and Technology; Jiangnan University; Wuxi P.R. China
| | - Feng Shi
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi P.R. China
| | - Li Wang
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi P.R. China
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; Wuxi P.R. China
- School of Food Science and Technology; Jiangnan University; Wuxi P.R. China
| | - Zhengxing Chen
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi P.R. China
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; Wuxi P.R. China
- School of Food Science and Technology; Jiangnan University; Wuxi P.R. China
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