Appropriate microwave improved the texture properties of quinoa due to starch gelatinization from the destructed cyptomere structure

Cao, Hongwei; Sun, Rulian; Liu, Yu; Wang, Xiaoxue; Guan, Xiao; Huang, Kai

doi:10.1016/j.fochx.2022.100347

Cited by 14 publications

(7 citation statements)

References 39 publications

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“…The gelatinization curves of U-HBS and E-HBS were relatively gentle with smaller breakdowns (BV), indicating the starch paste had poor shear resistance. The value of BV was the most sensitive index of pasting properties, which represented the degree of starch granule breakage [ 23 ]. A higher BV value implied that more starch granules were broken during the heating process, and the internal starch molecules were released [ 24 ].…”

Section: Resultsmentioning

confidence: 99%

“…This means that water molecules could not easily enter inside the starch granules, leading to a lower swelling force and better stability during heating [ 25 ]. Meanwhile, it also suggested that U-HBS and E-HBS had better gelatinization stability and the starch paste, which was presumed to be due to the hydroxyl groups in HBS, combined more closely with the weak water and strengthened the double-helix structure of the starch, and thus the microcrystalline structure of the amylopectin was strengthened [ 23 ]. Moreover, U-HBS presented the lowest PV and FV, indicating an application for food products with restricted swelling, such as noodles.…”

Section: Resultsmentioning

confidence: 99%

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Effects of Different Extraction Methods on the Gelatinization and Retrogradation Properties of Highland Barley Starch

Nie

Piao

et al. 2022

Molecules

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The purpose of this study was to compare the gelatinization and retrogradation properties of highland barley starch (HBS) using different extraction methods. We obtained HBS by three methods, including alkali extraction (A-HBS), ultrasound extraction (U-HBS) and enzyme extraction (E-HBS). An investigation was carried out using a rapid viscosity analyzer (RVA), texture profile analysis (TPA), differential scanning calorimetry (DSC), X-ray diffraction (XRD) and Fourier-transform infrared spectrometry (FTIR). It is shown that the different extraction methods did not change the crystalline type of HBS. E-HBS had the lowest damaged starch content and highest relative crystallinity value (p < 0.05). Meanwhile, A-HBS had the highest peak viscosity, indicating the best water absorption (p < 0.05). Moreover, E-HBS had not only higher G′ and G″ values, but also the highest gel hardness value, reflecting its strong gel structure (p < 0.05). These results confirmed that E-HBS provided better pasting stability and rheological properties, while U-HBS provides benefits of reducing starch retrogradation.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Effects of Different Extraction Methods on the Gelatinization and Retrogradation Properties of Highland Barley Starch

Nie

Piao

et al. 2022

Molecules

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“…During MW and thermal cooking treatments, lipids and proteins quickly form complexes with starch exuded from quinoa samples, resulting in increased stickiness and affecting quality attributes. Cooking led to the formation of a porous internal structure in raw quinoa, with the dry matter leaching out during cooking further influencing the stickiness of cooked quinoa (Cao et al., 2022; Wu et al., 2017). Moreover, water infiltration into quinoa grains during cooking results in the formation of large cavities and the expansion of quinoa tissues.…”

Section: Effects Of Advanced Thermal Processing On Food Grain Texturementioning

confidence: 99%

“…In contrast, MW treatment results in dense and more uniform pores and structures within quinoa grains, thereby promoting the formation of a starch hydration gel network. This tight and firm structure of quinoa may also contribute to its increased hardness (Figure 3) (Cao et al., 2022). In addition, corn kernels dried using vacuum–MW technology with a short convective drying pretreatment show less cohesion (Castillo‐Gironés et al., 2021).…”

Section: Effects Of Advanced Thermal Processing On Food Grain Texturementioning

confidence: 99%

Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review

Mahmood,

Muhoza,

Kothakot

et al. 2023

Comp Rev Food Sci Food Safe

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Emerging nonthermal and thermal food processing technologies are a better alternative to conventional thermal processing techniques because they offer high‐quality, minimally processed food. Texture is important in the food industry because it encompasses several product attributes and plays a vital role in consumer acceptance. Therefore, it is imperative to analyze the extent to which these technologies influence the textural attributes of food grains. Physical forces produced by cavitation are attributed to ultrasound treatment‐induced changes in the conformational and structural properties of food proteins. Pulsed electric field treatment causes polarization of starch granules, damaging the dense outer layer of starch granules and decreasing the mechanical strength of starch. Prolonged radio frequency heating results in the denaturation of proteins and gelatinization of starch, thus reducing binding tendency during cooking. Microwave energy induces rapid removal of water from the product surface, resulting in lower bulk density, low shrinkage, and a porous structure. However, evaluating the influence of these techniques on food grain texture is difficult owing to differences in their primary operation mode, operating conditions, and equipment design. To maximize the advantages of nonthermal and thermal technologies, in‐depth research should be conducted on their effects on the textural properties of different food grains while ensuring the selection of appropriate operating conditions for each food grain type. This article summarizes all recent developments in these emerging processing technologies for food grains, discusses their potential applications and drawbacks, and presents prospects for future developments in food texture enhancement.

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“…They observed a reduction in the estimated glycaemic index, heat enthalpy, and relative crystallinity of the treated sample, as well as an increase in the interaction between starch and protein. Regarding MWT, quinoa grains have been microwaved for different purposes, such as roasting [ 16 ] and drying [ 17 ]. However, the study of physical modification of quinoa grains by short MWT to obtain quinoa flour with improved techno-functional properties and quinoa gels with modified viscoelasticity has not been performed so far.…”

Section: Introductionmentioning

confidence: 99%

Microwave Modification of Quinoa Grains at Constant and Varying Water Content Modulates Changes in Structural and Physico-Chemical Properties of the Resulting Flours

Vicente

Villanueva

Caballero

et al. 2023

Foods

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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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Appropriate microwave improved the texture properties of quinoa due to starch gelatinization from the destructed cyptomere structure

Cited by 14 publications

References 39 publications

Effects of Different Extraction Methods on the Gelatinization and Retrogradation Properties of Highland Barley Starch

Effects of Different Extraction Methods on the Gelatinization and Retrogradation Properties of Highland Barley Starch

Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review

Microwave Modification of Quinoa Grains at Constant and Varying Water Content Modulates Changes in Structural and Physico-Chemical Properties of the Resulting Flours

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