Effect of drying method on rheological, thermal, and structural properties of chestnut flour doughs

Ahmed, Jasim; Ahmadvand, Hasan

doi:10.1016/j.foodhyd.2015.04.030

Cited by 49 publications

(46 citation statements)

References 28 publications

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“…The PSD of the blanched and air‐dried samples became coarse compared with that of the FD samples, demonstrating that a fine particle size could be decreased, whereas a large mass was induced by blanching or drying treatments. Chestnut samples directly dried at 60°C showed characteristics similar to the FD samples (Ahmed & Al‐Attar, ).…”

Section: Resultsmentioning

confidence: 62%

“…T o values of AD50 and AD70 were significantly higher than that of FD, and an increase of drying temperature from 50°C to 70°C can also lead to an increase in T o (Table ). Ahmed and Al‐Attar () also found that T o value of oven‐dried yam flour was significantly higher than that of the FD sample. A similar phenomenon was also observed in T p and T c values.…”

Section: Resultsmentioning

confidence: 93%

“…Chestnut samples directly dried at 60°C showed characteristics similar to the FD samples (Ahmed & Al-Attar, 2015).…”

Section: Particle Size Distributionmentioning

confidence: 79%

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Effect of blanching and drying temperatures on the browning‐related enzymes and physicochemical properties of lily bulb flours

Liu

Wang

et al. 2019

J Food Process Preserv

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The effects of blanching methods and different drying temperatures on the polyphenol oxidase (PPO), peroxidase (POD), and physicochemical properties of lily flours were investigated. PPO, POD, and color results showed that blanching with steam for 1 min effectively inhibited the enzymatic browning of the lily bulbs. L* of the samples blanched with steam combined with 50°C of air drying was higher than that of the rest air‐dried samples. Blanching, especially employing steam, could significantly lower the loss of total phenolic contents and antioxidant activities of the samples dried at the same temperature. The starch granules of the air‐dried samples with blanching were completely gelatinized, whereas the ones directly dried at 50°C or 70°C were partially gelatinized. Blanching and drying caused a significant increase in particle size. The protein and total starch contents of the samples decreased as drying temperature increased with or without blanching. Practical applications Fresh lily bulbs contain high moisture, high PPO and POD activities, and hence extremely susceptible to turn brown and perishable. The actual applications of this research are to evaluate the physicochemical properties of lily bulbs that underwent different blanching and drying methods. Blanching is an effective and commonly used pretreatment to control enzymatic browning, while over‐blanching could cause undesired loss of nutrients, such as protein, phenolics, and starch. In addition, blanching and drying unit can affect the gelatinization of starch‐based materials and consequently influence its functional behavior. Thus, this study aimed to find an efficient method and suitable parameters for inactivating endogenous browning enzymes, and also evaluate the effects of blanching and drying temperature on the physicochemical properties of lily bulbs. These findings might be used as a basis for modifying the properties of lily flours as food ingredients in other products, such as noodles, baked products, and mixed porridge.

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Section: Resultsmentioning

confidence: 62%

Section: Resultsmentioning

confidence: 93%

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Effect of blanching and drying temperatures on the browning‐related enzymes and physicochemical properties of lily bulb flours

Liu

Wang

et al. 2019

J Food Process Preserv

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“…Two production processes were studied (i.e., using either raw or cooked chestnuts by-products), being evaluated their influence on the overall process yield, physicochemical properties and quality stability during storage. In fact, chestnut processing (e.g., roasting, boiling, drying, pan, microwaving, osmotic dehydration, γ-irradiation, electron beam irradiation, radio frequency treatment, storage, extrusion, and candying procedures) as well as the different stages of industrial chestnut processing significantly affect the total phenol content, total antioxidant activity, phenolic compounds levels, as well as protein, fat, ash, moisture, organic acids contents, make the chestnut palatable, increase the shelf life, and improve the overall quality [16,[26][27][28][29][30][31][32][33]. However, the extent and trend of the changes (increase or decrease effect) highly depend on the type of processing applied but, some studies confirmed that cooked chestnuts are a good source of organic acids and phenolic compounds, possessing low fat contents, properties related with health benefits [31].…”

Section: Introductionmentioning

confidence: 99%

Valorisation of frozen chestnut by-products: technological challenges for the production of gluten-free flour

et al. 2018

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The industrial process of freezing chestnuts generates 55-60% of by-products. This study aimed to valorise these low-value by-products by producing high-value chestnut flour. Two flour production processes were evaluated, using raw (RCF) and cooked (CCF10, CCF30, CCF50) chestnut by-products during 10, 30 and 50 min. The highest production yield was obtained for RCF (43.6 ± 1.0%) followed by CCF10 (38.0 ± 1.0%). Regarding flour composition, CCF50 presented the smaller protein, fat, fibre and ash contents (P < 0.05). For colour, a w , pH and sedimentation index, no significant differences were observed namely between RCF and CCF10 (P > 0.05). The CCF10 flour also presented the smallest particle size. The highest peroxide index was found in CCF50 penalizing its acceptance by consumers due to the evidence of rancidity, emphasizing that long time-periods of cooking must be avoided. Finally, up to 129 days of storage, under no temperature or lighting controlled conditions, all chestnut flours showed to be stable overtime.

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“…Parallel, in many cases, one or more thermophysical and transport properties may change between the inlet and the outlet of the equipment, making it difficult to control and optimize the process. It is for these reasons that even with process simulators with large parameter data banks, the studies to evaluate and to determine thermophysical and transport properties are still being conducted [1][2][3].…”

Section: Introductionmentioning

confidence: 99%

Determination and Modeling of Thermophysical and Transport Properties of Tropical Pulps

Varela¹

2017

EJB

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Abstract:The objective of this work was to determine the thermophysical and transport properties of Hancornia speciosa G.("mangaba"), Annona muricata L. ("graviola"), Eugenia uniflora Berg ("pitanga") pulps. The following properties were evaluated: thermal diffusivity, thermal conductivity, heat capacity, density and coefficient of thermal expansion. Rheological properties were determined and adjusted to three models. The effect of temperature on the rheological behavior was also evaluated. The pulps were further characterized in relation to humidity, ºBrix, water activity, surface tension, pH and total acidity. The results indicated agreement with literature in relation to thermophysical and transport properties, and the pulps presented a pseudoplastic behavior. Temperature influenced the pulps properties in different aspects: higher effect on the coefficient of thermal expansion of mangaba pulp, higher effect on the rheological behavior of pitanga pulp. The results presented an important advance for the knowledge of food fluids, being necessary for the processing of these materials.

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Effect of drying method on rheological, thermal, and structural properties of chestnut flour doughs

Cited by 49 publications

References 28 publications

Effect of blanching and drying temperatures on the browning‐related enzymes and physicochemical properties of lily bulb flours

Effect of blanching and drying temperatures on the browning‐related enzymes and physicochemical properties of lily bulb flours

Valorisation of frozen chestnut by-products: technological challenges for the production of gluten-free flour

Determination and Modeling of Thermophysical and Transport Properties of Tropical Pulps

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