Effect of high hydrostatic pressure on physicochemical properties of quinoa flour

Zhu, Fan; Li, Hang

doi:10.1016/j.lwt.2019.108367

Cited by 28 publications

(7 citation statements)

References 34 publications

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“…The PSD of the native and UHP-treated starch is shown in Figure 3. (Zhu & Li, 2019), pea starch (Liu et al, 2018), and tartary buckwheat starch (Liu, Guo, et al, 2016). The results showed that the effect of UHP on the morphology of starch granules was related to the pressure, with 600 MPa resulting in a transition of the lily native starch structure to gelatinized starch paste.…”

Section: Particle Size Distribution (Psd)mentioning

confidence: 99%

Effects of ultra‐high pressure on the morphological and physicochemical properties of lily starch

Zhang

Jiang

et al. 2020

Food Science & Nutrition

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In this study, starch extracted from lily bulbs were modified using an ultra‐high pressure (UHP) treatment at six different pressure levels (100, 200, 300, 400, 500, and 600 MPa). The effects of UHP treatment on the physicochemical and morphological properties of lily starch were investigated. The morphological observation revealed that UHP treatment led to particle expansion and aggregation. Compared with the native and lily starch treated at 100–500 MPa, the lily starch treated at 600 MPa exhibited almost completely disrupted morphology and a larger particle size, indicating nearly complete gelatinization of the starch. The relative crystallinity of the UHP‐treated starch remarkably reduced. Gelatinization temperatures via differential scanning calorimetry decreased with increasing pressure. The rapid viscoanalyzer results revealed that the lily starch treated with UHP at 600 MPa showed low values of peak viscosity, trough viscosity, breakdown, final viscosity, and setback. These results indicated that UHP was an effective physical modification method for lily starch, UHP treatment (600 MPa, 30 min) caused nearly complete gelatinization of lily starch, and lily starch modified using UHP might expand the application of lily in the food field.

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Section: Particle Size Distribution (Psd)mentioning

confidence: 99%

Effects of ultra‐high pressure on the morphological and physicochemical properties of lily starch

Zhang

Jiang

et al. 2020

Food Science & Nutrition

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“…(2019a) showed that the retrogradation of potato starch–gluten dough could be delayed by HHP. Cui & Zhu (2019) and Zhu and Li (2019) also found parallel results for the retrogradation behaviour of quinoa and sweet potato starches. The reason for the decrease was explained by the HHP treatment retaining the intact starch molecule and preventing amylose leaching (Hu et al ., 2011).…”

Section: Physicochemical Properties Of Hhp‐treated Starches During Gelatinisationmentioning

confidence: 64%

Recent advances in gelatinisation and retrogradation of starch by high hydrostatic pressure

Okur

Sezer

Alpas

2021

Int J of Food Sci Tech

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Summary Starch is the major polysaccharide following cellulose, but native starch has limited application due to physicochemical and functional properties. To handle such problems, starch is usually modified with either thermal or more recently by non‐thermal technologies such as high hydrostatic pressure (HHP). HHP is a non‐thermal technique that can be applied to a variety of food materials with minimum effect on nutritional quality. High‐pressure levels can cause physicochemical changes in starch such as partial/completely gelatinisation, reduction in solubility and swelling power, increasing pasting temperature and content of slowly digestible starch (SDS) and retention of retrogradation. These physicochemical changes depend on the starch type, pressurisation level, treatment time and temperature. This review has evaluated and synthesised the current research about the effect of HHP on starch gelatinisation, retrogradation and physicochemical properties of starch.

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“…The values obtained ranged from 72.16% to 78.21% between the control and pre‐treated samples (HHP2). Zhu and Li (2019) observed an increase in the WSI of red quinoa flour from 19.5 to 42.5% when HHP was applied at 600 MPa.…”

Section: Resultsmentioning

confidence: 99%

“…There was a significant increase in WSI with increasing pressure (p < .05). The values obtained ranged from 72.16% to 78.21% between the control and pre-treated samples (HHP2) Zhu and Li (2019). observed an increase F I G U R E 3 Adsorption isotherms estimated by the GAB model at 25°C for plum powder obtained by convective drying at a temperature of 70°C for samples control and pre-treated samples with high hydrostatic pressure (HHP1 and HHP2).…”

mentioning

confidence: 95%

Influence of high hydrostatic pressure ( HHP ) pretreatment on plum ( Prunus salicina ) drying: Drying approach, physical, and morpho‐structural properties of the powder and total phenolic compounds

Santos

Almeida

Silva

et al. 2022

Food Processing Preservation

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This study aimed to evaluate the influence of high hydrostatic pressure (HHP) pretreatment (200 MPa (HHP1) and 400 MPa (HHP 2)) on the drying of plum slices and on the physical, morphostructural and total phenolic compounds of its dust. Drying was carried out at a temperature of 70°C and an air velocity of 2.0 m s−1. The application of 400 MPa (HHP2) promoted a 34% reduction in drying time (210 min), higher drying rate, and variation in effective diffusivity from 6.703 to 14.273 × 10−4 m2 min−1 between the terms of the Check The GAB model was more suitable to determine the equilibrium moisture content (R2 > 0.99 and p < 10%). The plum powders showed a water activity lower than 0.22 (p ≥ .05), the increase in HHP promoted an increase in the water solubility index and total phenolic compounds. Larger irregularities such as pores and cavities were observed on the powder surface for HHP2 and the spectra indicated that the intensities of the characteristic bands were significantly altered with the application of HHP. Therefore, the results of this study provide information for the potential application of HHP as a drying pretreatment. Practical applications High hydrostatic pressure (HHP) as a pretreatment for convective drying of plums is a promising technology. This study was based on pretreatment with HHP, for which we investigated changes in drying parameters, physical, and morphostructural properties of the powder. Through this study, we hope to provide a theoretical basis for the application of HHP with pre‐drying treatment and consequently industrial development of plum powder.

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Effect of high hydrostatic pressure on physicochemical properties of quinoa flour

Cited by 28 publications

References 34 publications

Effects of ultra‐high pressure on the morphological and physicochemical properties of lily starch

Effects of ultra‐high pressure on the morphological and physicochemical properties of lily starch

Recent advances in gelatinisation and retrogradation of starch by high hydrostatic pressure

Influence of high hydrostatic pressure ( HHP ) pretreatment on plum ( Prunus salicina ) drying: Drying approach, physical, and morpho‐structural properties of the powder and total phenolic compounds

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