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Chen Z, Nie M, Xi H, He Y, Wang A, Liu L, Wang L, Yang X, Dang B, Wang F, Tong LT. Effect of continuous instant pressure drop treatment on the rheological properties and volatile flavor compounds of whole highland barley flour. Food Res Int 2023; 173:113408. [PMID: 37803747 DOI: 10.1016/j.foodres.2023.113408] [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: 05/04/2023] [Revised: 08/18/2023] [Accepted: 08/26/2023] [Indexed: 10/08/2023]
Abstract
Continuous instant pressure drop (CIPD) treatment effectively reduces microbial contamination in whole highland barley flour (WHBF). Base on it, this study further investigated its effects on flour properties (especially rheological properties) and volatile compounds (VOCs) profile of WHBF, and compared it with that of ultraviolet-C (UV-C), ozone and hot air (HA) treatments. The results showed that the damaged starch content (6.0%) of CIPD-treated WHBF was increased, leading to a rough surface and partial aggregation of starch particle, thereby increasing the particle size (18.06 μm of D10, 261.46 μm of D50 and 534.44 μm of D90). Besides, CIPD treatment exerted a positive influence on the structure and rheological properties of WHBF, including an elevation in pasting temperature and viscosity. Notably, CIPD-treated WHBF exhibited higher storage modulus and loss modulus compared to the other three groups of sterilization treatments, contributing to the formulation of a better-defined and stable gel strength (tan δ = 0.38). UV-C and ozone, as cold sterilization techniques, also induced alterations in specific characteristics of WHBF. UV-C treatment led to changes in WHBF's crystallinity, while ozone treatment caused modifications in the secondary protein structure of WHBF. A total of 68 VOCs were identified in raw WHBF (including 3 acids, 19 alcohols, 25 aldehydes, 1 alkene, 8 esters, 2 ethers, 3 furans, and 7 ketones). The maximum flavor-contributing VOC in CIPD-treated WHBF remained dimethyl sulfide monomer (cabbage aroma), consistent with the raw WHBF. Conversely, in HA-treated WHBF, the maximum flavor-contributing VOC shifted to 2-furanmethanethiol monomer (roasted coffee aroma), altering the initial flavor presentation. These findings will provide strong support for the application of CIPD technology in the powdery foods industry.
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Affiliation(s)
- Zhiying Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Mengzi Nie
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Huihan Xi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Yue He
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Aixia Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Liya Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Lili Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Xijuan Yang
- Tibetan Plateau Key Laboratory of Agric-Product Processing, Qinghai Academy of Agricultural and Forestry Sciences, Xining, Qinghai 810016, China
| | - Bin Dang
- Tibetan Plateau Key Laboratory of Agric-Product Processing, Qinghai Academy of Agricultural and Forestry Sciences, Xining, Qinghai 810016, China
| | - Fengzhong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
| | - Li-Tao Tong
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
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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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Wang Y, Bai Y, Ji H, Dong J, Li X, Liu J, Jin Z. Insights into rice starch degradation by maltogenic α–amylase: Effect of starch structure on its rheological properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107289] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Highland barley starch (Qingke): Structures, properties, modifications, and applications. Int J Biol Macromol 2021; 185:725-738. [PMID: 34224757 DOI: 10.1016/j.ijbiomac.2021.06.204] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2021] [Revised: 06/27/2021] [Accepted: 06/29/2021] [Indexed: 01/21/2023]
Abstract
Highland barley (HB) is mainly composed of starch, which may account for up to 65% of the dry weight to the kernel. HB possesses unique physical and chemical properties and has good industrial application potential. It has also been identified as a minor grain crop with excellent nutritional and health functions. Highland barley starch (HBS) features a number of structural and functional properties that render it a useful material for numerous food and non-food applications. This review summarizes the current status of research on the extraction processes, chemical composition, molecular fine structures, granular morphology, physicochemical properties, digestibility, chemical and physical modifications, and potential uses of HBS. The findings provide a comprehensive reference for further research on HBS and its applications in various food and non-food industries.
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Guo T, Horvath C, Chen L, Chen J, Zheng B. Understanding the nutrient composition and nutritional functions of highland barley (Qingke): A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.07.011] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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