Buckwheat grains treated with microwave radiation: Impact on the techno-functional, thermal, structural, and rheological properties of flour

Vicente, Ainhoa; Villanueva, Marina; Caballero, Pedro A.; Muñoz, J. M.; Ronda, Felicidad

doi:10.1016/j.foodhyd.2022.108328

Cited by 30 publications

(46 citation statements)

References 36 publications

(71 reference statements)

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“…The gels made from these samples presented lower values of τ max and stress at the crossover point, with respect to their control samples. This could be explained due to the partial collapse of the starch granule structure which resulted in less rigid gel [ 31 ], similar to the results reported by Vicente et al [ 15 ] and Solaesa et al [ 14 ].…”

Section: Resultssupporting

confidence: 75%

“…Similar observations on the decrease of these pasting properties was found by Villanueva, et al [ 17 ] and Calix-Rivera, et al [ 48 ] in microwaved rice flours. Changes in pasting properties may be the result of structural rearrangements and starch chain association during microwave heating [ 15 ]. Solaesa, et al [ 14 ] and Sun, et al [ 46 ] related the reduction of PV with an increment of inter- and intra-molecular hydrogen bonding due to association of starch chains during MWT.…”

Section: Resultsmentioning

confidence: 99%

“…Lower BV values reflect an increase in shear stability of microwave-heat-treated flour [ 46 ] Similarly, Abebe et al [ 45 ] reported a significant decrease in the BV values from brown tef flour after large times of MWT. Lower SV values indicate lower amylose retrogradation, which may improve the application of these treated flours as thickening agents for products such as soups or sauces, due to its lower tendency for syneresis and more stability toward heating and cooking [ 15 ], The decrease in SV may be due to the generation of new interactions between amylose and amylose and/or amylopectin–amylose chains due to MWT, leading to a reduction in amylose leaching and thus a reduction in setback viscosity [ 17 ]. The lower FV observed in the treated samples may be due to the shortening of the amylopectin branch chains and decreased polymerization of amylose and amylopectin caused by the MWT [ 50 ].…”

Section: Resultsmentioning

confidence: 99%

“…Villanueva, et al [ 13 ] also reported improvements in the dough (viscoelastic behavior) and bread (softer crumb due to higher specific volume, and delayed staling) prepared from microwaved rice flour. Moreover, the MWT has enhanced some functional properties such as water absorption index, water solubility index, swelling power, water absorption capacity, and emulsion stability of buckwheat grains treated at 13% moisture content (MC) [ 15 ]. All these changes/improvements promoted by MWT can be associated with the mechanism of heat and mass transfer or due to the interactions between MW radiation and the individual polar (water) and ionic molecules (mainly mineral salts) [ 16 ].…”

Section: Introductionmentioning

confidence: 99%

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Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation—Development of New Improved Gluten-Free Ingredients

Calix-Rivera

Villanueva

Náthia-Neves

et al. 2023

Foods

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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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Section: Resultssupporting

confidence: 75%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation—Development of New Improved Gluten-Free Ingredients

Calix-Rivera

Villanueva

Náthia-Neves

et al. 2023

Foods

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“…When applying microwaves to perform HMT, the water content of the sample (WC) has proved to be critical in modulating the techno-functional properties of the treated flour and, therefore, its applicability, as demonstrated by studies applied to rice flour [ 8 , 11 , 12 ] and buckwheat grains [ 13 ]. These studies were carried out either by keeping the WC constant or by allowing the sample to dry during the treatment; however, the comparison between these two alternatives has not yet been studied.…”

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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Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties

et al. 2023

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Background and ObjectivesThe objective of this work was to evaluate the processing of black rice grains to obtain flour and to verify the influence of pretreatments on mass transfer, in vitro digestibility, and technological properties. The grains were submitted to heat moisture treatment (HMT) with a final humidity of 30% at 110°C for 2 h, black rice pretreatment with ethanol (BRE) in the proportion 1:1 (wt/wt) for 5 min/25°C, and high hydrostatic pressure (HHP) under conditions of 200 MPa for 10 min/25°C. Then, the grains were dried at 60°C at an air velocity of 1.5 m/s and ground in an electric multigrain grinder. Was analyzed the mass transfer, in vitro digestion, water, oil, and milk retention capacity, total phenolic compounds (TPC), total anthocyanins (TA), antioxidant activities by (2,2′‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic) acid, 2,2‐diphenyl‐1‐picrylhydrazyl, ferric‐reducing antioxidant power, and oxygen radical absorbance capacity Surface appearance by scanning electron microscopy, and thermal analysis by differential scanning calorimetry was carried out.FindingsThe grains when submitted to the HHP obtained a reduction of 58.82% in the drying time, while the HMT promoted an increase of 23.5% when compared to the control. The pretreatments influenced the in vitro digestibility, where the HHP had the highest value (86.33), as well as the highest water, oil, and milk retention capacities. BRE positively impacted TPC, TA, and antioxidant activities regardless of the methods used. HMT promoted the formation of cavities, fissures, and holes on the surface, resulting in a rough appearance and presenting greater thermal resistance with an enthalpy of 12.35 J/g.ConclusionsThis research paved the way for potential commercial applications of black rice flour as an ingredient in functional foods.Significance and NoveltyThis study adds to the significance and novelty of research on black rice processing by evaluating the influence of different pretreatments on mass transfer, in vitro digestibility, and technological properties.

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Buckwheat grains treated with microwave radiation: Impact on the techno-functional, thermal, structural, and rheological properties of flour

Cited by 30 publications

References 36 publications

Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation—Development of New Improved Gluten-Free Ingredients

Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation—Development of New Improved Gluten-Free Ingredients

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

Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties

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