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Oh H, Nam JH, Park BR, Kim KM, Kim HY, Cho YS. Physicochemical and rheological properties of ultrasonic-assisted pregelatinized rice flour. ULTRASONICS SONOCHEMISTRY 2024; 109:106977. [PMID: 39088989 PMCID: PMC11341936 DOI: 10.1016/j.ultsonch.2024.106977] [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: 04/10/2024] [Revised: 05/28/2024] [Accepted: 07/01/2024] [Indexed: 08/03/2024]
Abstract
This study evaluated the physical and rheological properties of whole rice flour treated for different sonication times (0-15 min). Ultrasonication reduces the particle size of rice flour and improves its solubility. Viscosity tests using RVA and steady shear showed a notable decrease in the viscosity of the rehydrated pregelatinized rice flour. Although no unusual patterns were observed in the XRD analysis, the FT-IR and microstructure morphology findings suggest that ultrasonication led to structural changes in the rice flour. Overall, the study indicates that ultrasonication is a practical and clean method for producing plant-based drinks from rice flour, which could expand its limited applications in the beverage industry.
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Affiliation(s)
- Hyeonbin Oh
- Department of Agro-Food Resources, National Institute of Agricultural Science, RDA, Wanju-gun 55365, Republic of Korea
| | - Jung-Hyun Nam
- Department of Agro-Food Resources, National Institute of Agricultural Science, RDA, Wanju-gun 55365, Republic of Korea
| | - Bo-Ram Park
- Department of Agro-Food Resources, National Institute of Agricultural Science, RDA, Wanju-gun 55365, Republic of Korea
| | - Kyung Mi Kim
- Department of Agro-Food Resources, National Institute of Agricultural Science, RDA, Wanju-gun 55365, Republic of Korea
| | - Ha Yun Kim
- Department of Agro-Food Resources, National Institute of Agricultural Science, RDA, Wanju-gun 55365, Republic of Korea
| | - Yong Sik Cho
- Department of Agro-Food Resources, National Institute of Agricultural Science, RDA, Wanju-gun 55365, Republic of Korea.
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2
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Manikpuri S, Kheto A, Sehrawat R, Gul K, Routray W, Kumar L. Microwave irradiation of guar seed flour: Effect on anti-nutritional factors, phytochemicals, in vitro protein digestibility, thermo-pasting, structural, and functional attributes. J Food Sci 2024; 89:2188-2201. [PMID: 38369948 DOI: 10.1111/1750-3841.16980] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2023] [Revised: 01/05/2024] [Accepted: 01/26/2024] [Indexed: 02/20/2024]
Abstract
Guar seed flour (GSF) has a high amount of carbohydrates, proteins, phytochemicals, and anti-nutritional factors (ANFs), which limits its use. To address this issue, the current study was undertaken to understand the effect of microwave (MW) irradiation on ANFs, phytochemicals, in vitro protein digestibility (IVPD), and functional attributes of GSF at varying power density (Pd: 1-3 W/g) and duration (3-9 min). The ANFs were determined using a colorimetric assay and a Fourier transform infrared spectrum. At 3 Pd-9 min, the maximum reduction in ANFs (tannin, phytic acid, saponin, and trypsin inhibitor activity) was observed. Higher Pd and treatment duration increased antioxidant activity and total phenolic content, except for total flavonoid content. Furthermore, compared to the control sample (78.38%), the IVPD of the GSF samples increased to 3.28% (3 Pd-9 min). An increase in Pd and duration of MW treatment improved the thermal and pasting properties of GSF samples up to 2 Pd-9 min. Due to inter- and intramolecular hydrogen bonding degradation, the relative crystallinity of the 3 Pd-9 min treated GSF sample was 30.58%, which was lower than that of the control (40.08%). In MW-treated samples, SEM images revealed smaller clusters with rough and porous structures. However, no noticeable color (ΔE) changes were observed in MW-treated samples. Aside from water absorption capacity and water solubility index, MW treatment reduced oil absorption capacity, foaming capacity, and emulsifying capacity. As demonstrated by principal component analysis, MW irradiation with moderate Pd (2-3) was more effective in reducing ANFs, retaining nutritional contents, and improving the digestible properties of GSF, which could be a potential ingredient for developing gluten-free products.
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Affiliation(s)
- Sakshi Manikpuri
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, India
| | - Ankan Kheto
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, India
| | - Rachna Sehrawat
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, India
| | - Khalid Gul
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, India
| | - Winny Routray
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, India
| | - Lokesh Kumar
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
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3
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Xiao L, Wang Y, Kimura H, Sun H, Sun X, Hou C, Wang B, Zhang Y, Yang X, Yu R, Ni C, Xie X, Du W. Synergetic dielectric and magnetic losses of melamine sponge-loaded puffed-rice biomass carbon and Ni 3ZnC 0.7 for optimal effective microwave absorption. J Colloid Interface Sci 2024; 653:570-580. [PMID: 37738930 DOI: 10.1016/j.jcis.2023.09.104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2023] [Revised: 09/12/2023] [Accepted: 09/15/2023] [Indexed: 09/24/2023]
Abstract
Multi-dimensional design and the combination of multiple phases can effectively enhance the dielectric loss properties and multiple reflection effects of absorbers. Herein, a novel multi-dimensional microporous nanostructured composite, melamine sponge (MS) loaded puffed-rice biomass carbon (C) together with bimetallic carbide material Ni3ZnC0.7 (Ni3ZnC0.7-MS/C) was synthesized by simple vacuum filtration and hydrothermal calcination. The result indicates that small Ni3ZnC0.7 particles with little Ni doping uniformly decorated on the surfaces of the three-dimensional (3D) melamine sponge and puffed rice carbons. The Ni3ZnC0.7-MS/C composite mixed with paraffin (weight ratio of 1:2) exhibited the best electromagnetic wave (EMW) absorption performance, and the minimum reflection loss (RLmin) value of the Ni3ZnC0.7-MS/C composite reaches -107.7 dB with a matching thickness of 2.78 mm and the maximum effective absorption bandwidth for RL below -10 dB (EABmax) is adjusted to 9.2 GHz at a matching thickness of 4.0 mm. The dipole polarization effect of the N doping and the different interfaces provided by the 3D structure of the MS carbon enhance the conduction loss and interface polarization, while the positive effects of eddy current and resonance caused by Ni3ZnC0.7 effectively improve the microwave absorption performances. This melamine sponge-loaded bimetallic carbon composite exhibited a magnetic/dielectric loss combination, resulting in a high-performance absorber with lightweight, cost-effective and efficient properties.
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Affiliation(s)
- Lirong Xiao
- School of Environmental and Material Engineering, Yantai University, No. 30 Qingquan Road, Yantai 264005, China
| | - Yukun Wang
- School of Environmental and Material Engineering, Yantai University, No. 30 Qingquan Road, Yantai 264005, China
| | - Hideo Kimura
- School of Environmental and Material Engineering, Yantai University, No. 30 Qingquan Road, Yantai 264005, China
| | - Haosen Sun
- School of Environmental and Material Engineering, Yantai University, No. 30 Qingquan Road, Yantai 264005, China
| | - Xueqin Sun
- School of Environmental and Material Engineering, Yantai University, No. 30 Qingquan Road, Yantai 264005, China
| | - Chuanxin Hou
- School of Environmental and Material Engineering, Yantai University, No. 30 Qingquan Road, Yantai 264005, China
| | - Baolei Wang
- School of Chemistry and Pharmaceutical Engineering, Shandong First Medical University and Shandong Academy of Medical Sciences, Jinan, China
| | - Yuping Zhang
- School of Environmental and Material Engineering, Yantai University, No. 30 Qingquan Road, Yantai 264005, China
| | - Xiaoyang Yang
- School of Environmental and Material Engineering, Yantai University, No. 30 Qingquan Road, Yantai 264005, China
| | - Ronghai Yu
- Key Laboratory of Aerospace Materials and Performance (Ministry of Education) School of Materials Science and Engineering, Beihang University, No.37 Xueyuan Road, Beijing 100191, China
| | - Cui Ni
- School of Environmental and Material Engineering, Yantai University, No. 30 Qingquan Road, Yantai 264005, China.
| | - XiuBo Xie
- School of Environmental and Material Engineering, Yantai University, No. 30 Qingquan Road, Yantai 264005, China.
| | - Wei Du
- School of Environmental and Material Engineering, Yantai University, No. 30 Qingquan Road, Yantai 264005, China.
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4
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Náthia-Neves G, Calix-Rivera CS, Villanueva M, Ronda F. Microwave radiation induces modifications in the protein fractions of tef flours and modulates their derived techno-functional properties. Int J Biol Macromol 2023; 253:126908. [PMID: 37714229 DOI: 10.1016/j.ijbiomac.2023.126908] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 08/29/2023] [Accepted: 09/13/2023] [Indexed: 09/17/2023]
Abstract
The impact of microwave (MW) treatments on the structure, solubility, and techno-functional properties of the proteins in starchy matrices is still poorly understood. This study aimed to investigate the effects of MW intensity by applying 1, 2, and 6 min of radiation on two tef flour varieties moistened at 15 % and 25 %. The fractionation method recovered ∼83 % of the total protein content in untreated flours. The interaction between treatment time and moisture content (MC) significantly influenced the extraction of protein fractions. Samples treated at 25 %MC showed significant reductions in albumins (up to -74 %), globulins (up to -79 %), and prolamins (up to -32 %). The SDS-extractable proteins of both tef flours presented similar molecular weights (12-100 kDa). SDS-PAGE analysis revealed decreased band intensity in MW-treated samples compared to untreated flours, and confocal analysis showed changes in the native state of proteins in treated samples. Shorter treatments at low MC significantly improved the emulsifying stability of tef flours, particularly in brown tef flour, with an enhancement of up to 203 %. The hydration properties significantly increased in flours treated at 25 %MC for 6 min. Pearson correlation analysis demonstrated the influence of treatment time and MC on protein recovery and functional properties of tef flours.
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Affiliation(s)
- Grazielle Náthia-Neves
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, 34004 Palencia, Spain
| | - Caleb S Calix-Rivera
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, 34004 Palencia, Spain; Department of Agroindustrial Engineering, Pacific Littoral Regional University Center, National Autonomous University of Honduras (UNAH), Choluteca 51101, Honduras
| | - Marina Villanueva
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, 34004 Palencia, Spain
| | - Felicidad Ronda
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, 34004 Palencia, Spain.
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5
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Vicente A, Villanueva M, Caballero PA, Muñoz JM, Ronda F. Microwave Modification of Quinoa Grains at Constant and Varying Water Content Modulates Changes in Structural and Physico-Chemical Properties of the Resulting Flours. Foods 2023; 12:foods12071421. [PMID: 37048243 PMCID: PMC10093526 DOI: 10.3390/foods12071421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 03/20/2023] [Accepted: 03/24/2023] [Indexed: 03/30/2023] Open
Abstract
Microwave-assisted heat moisture treatment (MWT) was applied to quinoa grains, a nutritious gluten-free pseudocereal of great interest in food product development, to achieve the physical modification of the quinoa flour. The effect of treating quinoa grains at different initial water contents (WC; 10%, 20%, and 30%) in two operational systems was compared: one open at atmospheric pressure and variable WC (V system), and the other in hermetic containers at constant WC (C system). The morphological structure of the obtained flours and their techno-functional, rheological, and thermal properties were evaluated. MWT proved to be effective in modifying these properties, the main effects probably being caused by protein denaturation and aggregation, and intragranular molecular rearrangements of starch, with disruption of short-range molecular order and even the partial collapse of starch granules in the samples treated at the highest WC. The greatest differences were observed for the 20 and 30% WC treated-samples, particularly when using C system, which increased their water absorption capacity and decreased their foaming, emulsion, and gel-forming capacities. Based on these results, the control of WC and its evolution during MWT of quinoa grains appears to be a viable and effective approach to adapt flour functionality to the needs of food production, allowing a wider range of flour properties depending on the MWT conditions.
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Affiliation(s)
- Ainhoa Vicente
- Food Technology, Department of Agriculture and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
| | - Marina Villanueva
- Food Technology, Department of Agriculture and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
| | - Pedro A. Caballero
- Food Technology, Department of Agriculture and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
| | - José María Muñoz
- Department of Electricity and Electronics, University of Valladolid, 47011 Valladolid, Spain
| | - Felicidad Ronda
- Food Technology, Department of Agriculture and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
- Correspondence:
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6
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Calix-Rivera CS, Villanueva M, Náthia-Neves G, Ronda F. Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation-Development of New Improved Gluten-Free Ingredients. Foods 2023; 12:foods12061345. [PMID: 36981270 PMCID: PMC10048664 DOI: 10.3390/foods12061345] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/16/2023] [Accepted: 03/21/2023] [Indexed: 03/30/2023] Open
Abstract
Tef [Eragrostis tef (Zucc.) Trotter] flour is a gluten-free cereal rich in fiber, minerals, vitamins, and antioxidants, which offers a promising alternative for new food development. This study investigated the effect of microwave radiation (MW) on the techno-functional, thermal, rheological and microstructural properties of tef flours. White and brown tef grains were milled and microwaved at different moisture contents (MC) (15%, 20% and 25%) for a total irradiation time of 480 s. The morphological structure of tef flours was affected by MW treatment, and its particle size and hydration properties increased after the treatment. Lower peak, breakdown, and setback viscosities, up to 45%, 96%, and 67% below those of the control (untreated) samples, and higher pasting temperature, up to 8 °C in the 25% MC samples, were observed. From FTIR analysis a disruption of short-range molecular order was concluded, while DSC confirmed an increased stability of starch crystallites. Rheological analysis of the gels made from the treated samples revealed that MW had a structuring and stabilizing effect on all samples, leading to higher viscoelastic moduli, G' and G″, and the maximum stress the gels withstood before breaking their structure, τmax. The MC of the flours during the MWT drove the modification of the techno-functional properties of the tef flours and the gel rheological and thermal characteristics. These results suggest that MW-treated tef flours are potential ingredients for improving the technological, nutritional and sensory quality of food products.
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Affiliation(s)
- Caleb S Calix-Rivera
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
- Department of Agroindustrial Engineering, Pacific Littoral Regional University Center, National Autonomous University of Honduras (UNAH), Choluteca 51101, Honduras
| | - Marina Villanueva
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
| | - Grazielle Náthia-Neves
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
| | - Felicidad Ronda
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
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7
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Garske RP, Mercali GD, Thys RCS, Cladera-Olivera F. Cassava starch and chickpea flour pre-treated by microwave as a substitute for gluten-free bread additives. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:53-63. [PMID: 36618054 PMCID: PMC9813335 DOI: 10.1007/s13197-022-05586-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/21/2022] [Accepted: 09/02/2022] [Indexed: 02/06/2023]
Abstract
There is an increasing demand for gluten-free products, which are regularly made by a combination of ingredients and additives. Microwave pre-treatment of gluten-free ingredients is an alternative to food additives because it may induce changes in protein and starch functional properties. In this context, this study aimed to apply microwave treatment in cassava starch and chickpea flour, analyzing their functional and thermal properties and their ability to substitute additives in gluten-free breads, comparing them to an additive-containing bread. All formulations were analyzed regarding their physical characteristics and quality parameters. The microwave-treated ingredients showed color, thermal properties and morphology changes. The bread made with chickpea flour treated with initial moisture of 40% showed the best quality parameters when compared to the control bread. The ingredients pre-treated with microwave have shown efficiency on gluten-free bakery additives substitution, allowing the use of a clean label terminology.
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Affiliation(s)
- Raquel Pischke Garske
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (ICTA-UFRGS), Av. Bento Goncalves, 9500, Porto Alegre, RS 91501-970 Brazil
| | - Giovana Domeneghini Mercali
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (ICTA-UFRGS), Av. Bento Goncalves, 9500, Porto Alegre, RS 91501-970 Brazil
| | - Roberta Cruz Silveira Thys
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (ICTA-UFRGS), Av. Bento Goncalves, 9500, Porto Alegre, RS 91501-970 Brazil
| | - Florencia Cladera-Olivera
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (ICTA-UFRGS), Av. Bento Goncalves, 9500, Porto Alegre, RS 91501-970 Brazil
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Vela AJ, Villanueva M, Li C, Hamaker B, Ronda F. Ultrasound treatments of tef [Eragrostis tef (Zucc.) Trotter] flour rupture starch α-(1,4) bonds and fragment amylose with modification of gelatinization properties. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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9
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Vicente A, Villanueva M, Caballero PA, Muñoz JM, Ronda F. Buckwheat grains treated with microwave radiation: Impact on the techno-functional, thermal, structural, and rheological properties of flour. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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10
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Solaesa ÁG, Villanueva M, Vela AJ, Ronda F. Impact of microwave radiation on in vitro starch digestibility, structural and thermal properties of rice flour. From dry to wet treatments. Int J Biol Macromol 2022; 222:1768-1777. [PMID: 36195232 DOI: 10.1016/j.ijbiomac.2022.09.262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 09/16/2022] [Accepted: 09/28/2022] [Indexed: 11/05/2022]
Abstract
Microwave radiation (MW) is an environment-friendly technology used to physically modify flours. Rice flour was MW-treated at different moisture content (MC) (3 %, 8 %, 13 %, 15 %, 20 % and 30 %). In vitro starch digestibility was determined and related to the changes caused by MW treatment to flours' structure and thermal properties, which were influenced by MC. A reduction of 49 % and 65 % in the gelatinization enthalpy of samples treated at 20 % and 30 %MC denoted a partial gelatinization. A loss of granular crystallinity in treated samples was confirmed by XR-diffraction and FTIR, particularly at 15 %, 20 % and 30 %MC. MW promoted the formation of random-coil, α-helix and β-turn protein structure, and the disappearance of LF-β-sheet. Morphological differences were found between samples treated at 8 %MC (loss of polygonal structure, protein layer covering granules' surface and small holes) and 30 %MC (rounded and aggregated granules, covered with exudate amylose). In vitro starch digestibility revealed that samples treated at 20 % and 30 %MC showed 40 % and 47 % higher rapidly digestible starch, 48 % and 70 % lower slowly digestible starch and 90 % lower resistant starch than the untreated flour. Flour MC in MW-treatment allowed the modulation of structural and thermal characteristics of rice flour and consequently its starch hydrolysis rate.
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Affiliation(s)
- Ángela García Solaesa
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Spain; Faculty of Health Sciences, Santa Teresa de Jesús Catholic University of Ávila, Ávila, Spain
| | - Marina Villanueva
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Spain
| | - Antonio J Vela
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Spain
| | - Felicidad Ronda
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Spain.
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11
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Qin W, Xi H, Wang A, Gong X, Chen Z, He Y, Wang L, Liu L, Wang F, Tong L. Ultrasound Treatment Enhanced Semidry-Milled Rice Flour Properties and Gluten-Free Rice Bread Quality. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27175403. [PMID: 36080172 PMCID: PMC9457677 DOI: 10.3390/molecules27175403] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/10/2022] [Revised: 08/19/2022] [Accepted: 08/20/2022] [Indexed: 12/30/2022]
Abstract
The structural and functional properties of physical modified rice flour, including ultrasound treated rice flour (US), microwave treated rice flour (MW) and hydrothermal treated rice flour (HT) were investigated with wet-milled rice flour (WF) used as a positive control. The results showed the presence of small dents and pores on the rice flour granules of US and MW while more fragments and cracks were showed in HT. XRD and FTIR revealed that moderate ultrasonic treatment promoted the orderly arrangement of starch while hydrothermal treatment destroyed the crystalline structure of rice flour. In addition, the significant decrease of gelatinization enthalpy and the narrowing gelatinization temperature were observed in US. Compared to that of SF, adding physical modified rice flour led to a batter with higher viscoelasticity and lower tan δ. However, the batter added HT exhibited highest G' and G″ values and lowest tan δ, which led to a harder texture of bread. Texture analysis demonstrated that physical modified rice flour (except HT) reduced the hardness, cohesion, and gumminess of rice bread. Especially, the specific volume of bread with US increased by 15.6% and the hardness decreased by 17.6%. This study suggested that ultrasound treatment of rice flour could improve texture properties and appearance of rice bread.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Fengzhong Wang
- Correspondence: (F.W.); (L.T.); Tel./Fax: +86-10-6281-7417 (L.T.)
| | - Litao Tong
- Correspondence: (F.W.); (L.T.); Tel./Fax: +86-10-6281-7417 (L.T.)
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12
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Ramasamy A, Muniyasamy S, Čep R, Elangovan M. Identification of Fibre Content in Edible Flours Using Microwave Dielectric Cell: Concise Review and Experimental Insights. MATERIALS (BASEL, SWITZERLAND) 2022; 15:5643. [PMID: 36013780 PMCID: PMC9414373 DOI: 10.3390/ma15165643] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 08/09/2022] [Accepted: 08/13/2022] [Indexed: 06/15/2023]
Abstract
The quality of edible intake decides the health of the human body and is also responsible for building a healthy immune system in the body. A healthy immune system can protect the body even from invisible attacks of viral or bacterial infections. The assessment of the quality of edible items is not well defined and standardized in many developing countries due to quality assessment difficulties in practice. An alternative well-defined quality assessment approach for edible flours is presented in this paper. Every edible substance has dielectric properties, and it varies from material to material in nature. Edible flours and liquid have different microwave absorption capabilities, based on their natural molecular structure. Based on the microwave energy absorption characteristics of materials, the attenuation constant of edible flours is derived by the waveguide method in this work. In this approach, microwave energy absorption of the edible samples of different types of wheat, rice and millets are observed, and the attenuation constant factors of the samples are then calculated from the tabulated values. The work focuses on the identification of fibre content present in the edible flours. Inferences are made based on the attenuation and its variations with the number of samples, dielectric loss and dielectric constant of the samples. A systematic and concise review of the topic is also included for the benefit of future researchers.
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Affiliation(s)
- Ashok Ramasamy
- Department of Electronics and Communication Engineering, Kamaraj College of Engineering and Technology, Virudhunagar 625701, India
| | - Sundaram Muniyasamy
- Department of Electronics and Communication Engineering, Erode Sengunthar Engineering College, Erode 638057, India
| | - Robert Čep
- Department of Machining, Assembly and Engineering Metrology, Faculty of Mechanical Engineering, VSB-Technical University of Ostrava, 70800 Ostrava, Czech Republic
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13
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Cappa C, Invernizzi R, Lucisano M, Alamprese C. Turbo-Treatment of Rice Flour to Improve Technological Functionality. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02882-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
AbstractTurbo-technology (i.e., a heat/shear treatment) potential in modifying rice flour technological properties (i.e., damaged starch, pasting properties, apparent cold viscosities, and color) depending on cooking temperature (120–200 °C), added water (30–40%), and drying temperature (160–200 °C) was evaluated. Applying a Box–Behnken design, highly significant (p < 0.001) models were found for moisture, damaged starch, pasting properties, and cold viscosities. The most important factor was the added water, significantly (p < 0.001) affecting all treated flour characteristics. The optimization resulted in 200 °C as cooking and drying temperature and 40% added water, but values of damaged starch and cold viscosities in the treated flour were still low. Thus, flour was overnight wetted (40% water) before cooking and drying at 200 °C, obtaining high values of damaged starch (49.5 ± 1.5 g/100 g db) and cold viscosities (from 6213 to 21,436 cP). The study represents a guide for the application of turbo-technology to design flour with tailored technological properties.
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14
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Zhi W, Zhou Y, Wang R, Wang M, Wang W, Hu A, Zheng J. Effect of microwave treatment on the properties of starch in millet kernels. STARCH-STARKE 2022. [DOI: 10.1002/star.202200063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Wenli Zhi
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
| | - Yu Zhou
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
| | - Ruobing Wang
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
| | - Meng Wang
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
| | - Wei Wang
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
| | - Aijun Hu
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
| | - Jie Zheng
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
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15
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Zhang Z, Zhang B, Zhu L, Zhao W. Microstructure, Digestibility and Physicochemical Properties of Rice Grains after Radio Frequency Treatment. Foods 2022; 11:foods11121723. [PMID: 35741921 PMCID: PMC9222805 DOI: 10.3390/foods11121723] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 06/02/2022] [Accepted: 06/07/2022] [Indexed: 02/01/2023] Open
Abstract
Radio frequency (RF) energy has been successfully applied to rice drying, sterilization, and controlling pests. However, the effects of RF treatment on the microstructure, physicochemical properties, and digestibility of rice have rarely been studied. This study investigated the alteration of a multiscale structure, pasting, rheology, and digestibility of rice grains after the RF treatment. A microstructure analysis demonstrated that the RF treatment caused starch gelatinization and protein denaturation in rice grains with an increasing treatment time. After the RF treatment, indica and japonica rice (IR and JR) remained as A-type crystals, with the formation of an amylose–lipid complex. In contrast, the crystalline structure of waxy rice (WR) was disrupted. The RF treatment led to a decrease in crystallinity and short-range ordered structures. However, the DSC results indicated that the RF treatment enhanced the To, Tp, and Tc of IR and JR. The RF treatment resulted in an increase in the resistant starch (RS) of IR and JR, thereby reducing the digestibility. In addition, the pasting profiles of IR and JR after RF treatment were reduced with the increase in treatment time, while the RF-treated WR showed an opposite trend. The storage modulus (G′) and loss modulus (G″) of all samples after the RF treatment obviously increased compared to the control.
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Affiliation(s)
- Zhenna Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Z.Z.); (B.Z.)
| | - Bin Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Z.Z.); (B.Z.)
| | - Lin Zhu
- Key Laboratory of Preservation Engineering of Agricultural Products, Institute of Agricultural Products Processing, Ningbo Academy of Agricultural Sciences, Ningbo 315040, China;
| | - Wei Zhao
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Z.Z.); (B.Z.)
- Correspondence:
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16
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Comparison of microwave and conventional heating on physicochemical properties and phenolic profiles of purple sweetpotato and wheat flours. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101602] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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17
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Polachini TC, Norwood EA, Le-Bail P, Le-Bail A. Clean-label techno-functional ingredients for baking products - a review. Crit Rev Food Sci Nutr 2022; 63:7461-7476. [PMID: 35258383 DOI: 10.1080/10408398.2022.2046541] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The increased awareness of consumers regarding unfamiliar labels speeded up the ongoing clean label trend. As baking products are widely consumed worldwide, the reduction of non-natural baking aids and improvers is of great interest for consumer's health but also representing a big challenge for food industries. Thus, this paper aims at describing new techno-functional clean label ingredients for baked products and their production processes conditions. Firstly, it includes ingredients such as sustainable protein sources, fat replacers and leavening alternatives. Then, it addresses new process alternatives for producing baking ingredients with natural claim as well as current concepts as the natural fermentation. In particular, molecular and functional modifications of the flour are discussed regarding malting and dry heat treatments. By being considered as green and emerging technologies that improve flour functionality, the resulting ingredients can replace additives. Changes in quality and technological attributes of breads and cakes will be discussed as a consequence of the partial to total replacement of conventional ingredients. This paper provides new alternatives for the baking industry to meet the demand of a growing health-concerned population. In addition, it focused on opening up new possibilities for the food industry to go in line with the consumers' expectations.
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Affiliation(s)
| | | | | | - Alain Le-Bail
- ONIRIS-GEPEA, Nantes, France
- SFR 4202 IBSM, Nantes, France
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18
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Modification of structural and physicochemical properties of cowpea (Vigna unguiculata) starch by hydrothermal and ultrasound treatments. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107266] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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19
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Radio frequency treatment improved the slowly digestive characteristics of rice flour. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112862] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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20
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Heydari MM, Najib T, Baik OD, Tu K, Meda V. Loss factor and moisture diffusivity property estimation of lentil crop during microwave processing. Curr Res Food Sci 2021; 5:73-83. [PMID: 35024620 PMCID: PMC8724939 DOI: 10.1016/j.crfs.2021.12.008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 11/30/2021] [Accepted: 12/17/2021] [Indexed: 12/02/2022] Open
Abstract
Characterization of loss factor and moisture diffusivity are required to understand materials' precise behavior during microwave processing. However, providing the processing facilities to measure these properties in a real or simulated situation directly can be complicated or unachievable. Hence, this study proposes an alternative procedure for modeling these properties according to their affecting factors including temperature, and moisture content. The basis of this method is to use an algorithm that combines the optimization approach and the numerical solution of the heat and mass transfer governing equations, including boundary conditions. For this aim, the coefficients of estimated models for loss factor and moisture diffusivity were obtained by minimizing the sum square error of the experimentally measured mean surface temperature and moisture content and the predicted values by solving the system of partial differential equations. The suggested models illustrated that during the microwave process, the moisture diffusivity grows arithmetically, and the loss factor generally raises, but transition points were observed in the trend for the samples tempered up to the 50% moisture content. These points have been attributed to the starch gelatinization and confirm how the bio-chemical reaction would have a noticeable effect on this property, determining the microwave energy absorbance. The results of differential scanning calorimetry thermograms and the Fourier transform mid-infrared spectra of flours obtained from microwave processed lentil seeds also confirmed the greatest intensity of starch structure alteration happened for the samples tempered to 50% moisture content by showing the highest shifts in the endothermic peak and lowest degree of order.
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Affiliation(s)
- Mohamad Mehdi Heydari
- Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, SK, S7N 5A9, Canada
| | - Tahereh Najib
- Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, SK, S7N 5A9, Canada
| | - Oon-Doo Baik
- Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, SK, S7N 5A9, Canada
| | - Kaiyang Tu
- Canadian Light Source Inc., 44 Innovation Boulevard, Saskatoon, SK S7N 2V3, Canada
| | - Venkatesh Meda
- Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, SK, S7N 5A9, Canada
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21
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Vela AJ, Villanueva M, Ronda F. Low-frequency ultrasonication modulates the impact of annealing on physicochemical and functional properties of rice flour. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106933] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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22
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Chieregato Maniglia B, Carregari Polachini T, Norwood EA, Le-Bail P, Le-Bail A. Thermal technologies to enhance starch performance and starchy products. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.01.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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23
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Chekdid AA, Kahn CJ, Prévot E, Ferrières M, Lemois B, Choquet C, Linder M. Mixture design applied for formulation and characterization of vegetal-based fermented products. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111336] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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24
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Structural variations of rice starch affected by constant power microwave treatment. Food Chem 2021; 359:129887. [PMID: 33964655 DOI: 10.1016/j.foodchem.2021.129887] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2020] [Revised: 03/21/2021] [Accepted: 04/12/2021] [Indexed: 11/23/2022]
Abstract
Although lots of work has reported the structural variations of starch in microwave treatment, most of them are detected in the environment with non-constant microwave power and inhomogeneous heating, and the results are always in poor repeatability. In this study, the equipment with constant microwave power (CPM) and homogeneous heating was designed. And the phase transition of multi-scale structure of rice starch (30% moisture content) caused by CPM treatments with two heating modes, namely rapid microwave heating (RWH) and slow microwave heating (SWH) were investigated systematically. SEM results showed that the surface of starch granules after CPM treatment were rough and broken, and the damage caused by RWH was more distinct than that by SWH. SAXS, XRD and 13C NMR results revealed that the CPM treatment decreased the degree of crystallinity and content of double helices of starch. Moreover, the influence of RWH on the variation of starch granules was greater than that of SWH, which can be attributed to the intensive friction and collision as well as the rapid evaporation of water in RWH treatment. Specifically, it exhibited greater destruction on the linkage of starch and the internal crystalline region in RWH treatment than SWH treatment, thereby resulting in more obvious damages on the lamellar and morphological structure of rice starch. In conclusion, CPM equipment has improved the problems of uneven heating and poor experimental repeatability. After CPM treated starch, the molecular structure of starch was destroyed, which provides a useful method to modify properties of starch.
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25
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Solaesa ÁG, Villanueva M, Muñoz JM, Ronda F. Dry-heat treatment vs. heat-moisture treatment assisted by microwave radiation: Techno-functional and rheological modifications of rice flour. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110851] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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26
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Impact of high-intensity ultrasound waves on structural, functional, thermal and rheological properties of rice flour and its biopolymers structural features. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106480] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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27
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Roasting of black rice (Oryza Sativa L.): change in physico-functional, thermo-pasting, antioxidant and anthocyanin content. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00828-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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28
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Tao Y, Yan B, Fan D, Zhang N, Ma S, Wang L, Wu Y, Wang M, Zhao J, Zhang H. Structural changes of starch subjected to microwave heating: A review from the perspective of dielectric properties. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.02.020] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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29
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Zhong Y, Liang W, Pu H, Blennow A, Liu X, Guo D. Short-time microwave treatment affects the multi-scale structure and digestive properties of high-amylose maize starch. Int J Biol Macromol 2019; 137:870-877. [DOI: 10.1016/j.ijbiomac.2019.07.025] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2019] [Revised: 07/02/2019] [Accepted: 07/03/2019] [Indexed: 10/26/2022]
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30
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Acevedo BA, Villanueva M, Chaves MG, Avanza MV, Ronda F. Starch enzymatic hydrolysis, structural, thermal and rheological properties of pigeon pea (
Cajanus cajan
) and dolichos bean (
Dolichos lab‐lab
) legume starches. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14334] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Belén A. Acevedo
- Faculty of Natural Sciences and Surveying, Institute of Basic and Applied Chemistry of Northeast Argentina IQUIBA‐NEA, UNNE‐CONICET, National Northeast University (UNNE) Avenida Libertad 5460 Corrientes3400Argentina
- College of Agricultural and Forestry Engineering University of Valladolid Av. Madrid 5734004Palencia Spain
| | - Marina Villanueva
- College of Agricultural and Forestry Engineering University of Valladolid Av. Madrid 5734004Palencia Spain
| | - María G. Chaves
- Faculty of Natural Sciences and Surveying, Institute of Basic and Applied Chemistry of Northeast Argentina IQUIBA‐NEA, UNNE‐CONICET, National Northeast University (UNNE) Avenida Libertad 5460 Corrientes3400Argentina
| | - María V. Avanza
- Faculty of Natural Sciences and Surveying, Institute of Basic and Applied Chemistry of Northeast Argentina IQUIBA‐NEA, UNNE‐CONICET, National Northeast University (UNNE) Avenida Libertad 5460 Corrientes3400Argentina
| | - Felicidad Ronda
- College of Agricultural and Forestry Engineering University of Valladolid Av. Madrid 5734004Palencia Spain
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31
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Panda BK, Shrivastava SL. Microwave assisted rapid hydration in starch matrix of paddy (Oryza sativa L.): Process development, characterization, and comparison with conventional practice. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.066] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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32
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Rice flour physically modified by microwave radiation improves viscoelastic behavior of doughs and its bread-making performance. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.048] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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33
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Villanueva M, De Lamo B, Harasym J, Ronda F. Microwave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starches. Carbohydr Polym 2018; 201:374-381. [DOI: 10.1016/j.carbpol.2018.08.052] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2018] [Revised: 08/06/2018] [Accepted: 08/11/2018] [Indexed: 11/30/2022]
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34
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Comparison of Conventional and Microwave Assisted Heating on Carbohydrate Content, Antioxidant Capacity and Postprandial Glycemic Response in Oat Meals. Nutrients 2018; 10:nu10020207. [PMID: 29443904 PMCID: PMC5852783 DOI: 10.3390/nu10020207] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2017] [Revised: 01/28/2018] [Accepted: 02/12/2018] [Indexed: 11/16/2022] Open
Abstract
Minimally processed cereal breakfast products from whole grain entered the market due to consumer demand of more nutritional food with more controlled sugar release. However, the subsequent processing of such products with different cooking methods in the consumer's kitchen may lead to significant differentiation of their nutritional value. Therefore, the evaluation of the impact of frequently used cooking methods on a final quality of breakfast cereals meal is needed. The present study investigates how the two different methods of heating, conventional and microwave (MW) assisted, affect the carbohydrate content, profile and resulting glycemic index of so prepared food as well as the antioxidant activity of meals. Two products available on the market-oat bran and flakes-were used. The highest starch content in fluid phase of oatmeal was detected in samples heated for 3 min with microwaves, regardless the type. The lowest starch content was obtained for 5 min MW heated flakes sample. The total content of glucose was about 1.5 times lower in bran vs. flakes oatmeal. The highest β-glucan content in fluid fraction was also observed for bran meal but its release was independent of applied conditions.
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