Effect of high-pressure processing on moisture sorption properties of brown rice

Yu, Yong; Ge, Lingyan; Ramaswamy, Hosahalli S.; Wang, Chunfang; Zhan, Yongzhao; Zhu, Songming

doi:10.1080/07373937.2015.1077457

Cited by 14 publications

(10 citation statements)

References 42 publications

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“…These results were in agreement with a study done by Yu et al (2016) who reported that soaking brown rice at higher pressures and temperatures yield higher values of final moisture content values which seem independent of time. Yu et al (2016) has referred to this value as equilibrium moisture content (EMC) for brown rice, while in case of foxtail millet it is unclear whether water absorption is thermodynamically an equilibrium process.…”

Section: Water Uptakesupporting

confidence: 93%

“…Apart from this, presence of protein has also been found to decrease the percentage of starch gelatinization even at high pressures (Ahmed et al, 2007). Similarly, the effect of high pressure treatment on the starch gelatinization properties has been studied for basmati rice flour slurry (Ahmed et al, 2007); Thai glutinous rice (Ahromrit et al, 2007); japonica rice starch (Tan et al, 2009); rice starch (Li et al, 2012); rice (Boluda-Aguilar et al, 2013); wheat starch (Qiu et al, 2014) and brown rice (Zhu et al, 2016).…”

Section: Gelatinisation Of Starchmentioning

confidence: 99%

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Effect of high pressure soaking on water absorption, gelatinization, and biochemical properties of germinated and non-germinated foxtail millet grains

Sharma

Goyal

Alam

et al. 2018

Journal of Cereal Science

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Foxtail millet, extensively grown in Asia, Africa and China, is one of the few crops that can thrive under relatively few agricultural inputs and have valuable amount of nutritional components. Therefore, processing of foxtail millet for value addition to various food products can significantly help in economic development as well as enhancing food and nutritional security. This study deals with the effect of high pressure soaking on water uptake, gelatinization characteristics, and nutritional and anti-nutritional properties of foxtail millet grains and its flour. The results demonstrated that high pressure soaking of germinated foxtail millet grains significantly increased the water uptake, thereby increasing the degree of starch gelatinization of the flour to attain a maximum value of 64.93%. The effective diffusion coefficient of water was found to increase with increasing pressures and temperatures, reaching maximum value of 6.77×10-9 m 2 s-1 for germinated foxtail millet grains treated at 200 MPa and 60 o C. In terms of nutrient content of germinated foxtail millet grain flour, the total phenolic content and antioxidant activity (FRAP assay) improved significantly, although the protein content did not vary significantly. Further, the levels of anti-nutrients (phytic acid and tannin) decreased with high pressure soaking, which conclusively establishes that the quality of foxtail millet grains and its flour can be improved by using high pressure soaking. 1. * FRAP-Ferric reducing antioxidant potential; Means ± standard deviation with superscripts a and b in the same row are significantly different (p ≤ 0.05). Values are on dry basis.

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Section: Water Uptakesupporting

confidence: 93%

Section: Gelatinisation Of Starchmentioning

confidence: 99%

Effect of high pressure soaking on water absorption, gelatinization, and biochemical properties of germinated and non-germinated foxtail millet grains

Sharma

Goyal

Alam

et al. 2018

Journal of Cereal Science

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“…The MC of the nongerminated grains also boosted significantly, but it was higher for the germinated grains when observed under different pressures and temperatures (Sharma et al, 2018a(Sharma et al, , 2018b. Same observations were obtained by Yu et al, 2016 for brown rice, for Thai glutinous rice by Ahromrit et al, 2006 and by Boluda-Aguilar et al, 2013 for jasmine rice, that MC is influenced by the high pressure soaking of the cereal grains (Sharma et al, 2018a(Sharma et al, , 2018bAhromrit et al, 2006;Boluda-Aguilar et al, 2013;Yu et al, 2016). With increasing soaking pressure and temperature, a boosted degree of starch gelatinization was observed.…”

Section: High Hydrostatic Pressure Processingmentioning

confidence: 51%

Impact of non thermal techniques on millets

Kaur,

Kaur

2024

NFS

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Purpose Millets are ancient grains, following wheat, that have been a fundamental source of human sustenance. These are nutrient-rich small-seeded grains that have gained prominence and admiration globally due to their super resilience in diverse climates and significant nutritional benefits. As millets are renowned for their nutritional richness, the demand for millet-based products increases. Hence, this paper aims in identifying the growing need for innovative processing techniques that not only preserve their nutritional content but also extend their shelf life. Design/methodology/approach In traditional times, heat was the only means of cooking and processing of the foods, but the amount of damage they used to cause to the sensorial and nutritional properties was huge. Millets’ sensitivity toward heat poses a challenge, as their composition is susceptible to disruption during various heat treatments and manufacturing processes. To cater to this drawback while ensuring the prolonged shelf life and nutrient preservation, various innovative approaches such as cold plasma, infrared technology and high hydrostatic pressure (HPP) processing are being widely used. These new methodologies aim on inactivating the microorganisms that have been developed within the food, providing the unprocessed, raw and natural form of nutrients in food products. Findings Among these approaches, nonthermal technology has emerged as a key player that prioritizes brief treatment periods and avoids the use of high temperatures. Nonthermal techniques (cold plasma, infrared radiation, HPP processing, ultra-sonication and pulsed electric field) facilitate the conservation of millet’s nutritional integrity by minimizing the degradation of heat-sensitive nutrients like vitamins and antioxidants. Acknowledging the potential applications and processing efficiency of nonthermal techniques, the food industry has embarked on substantial investments in this technology. The present study provides an in-depth exploration of the array of nonthermal technologies used in the food industry and their effects on the physical and chemical composition of diverse millet varieties. Originality/value Nonthermal techniques, compared to conventional thermal methods, are environmentally sound processes that contribute to energy conservation. However, these conveniences are accompanied by challenges, and this review not only elucidates these challenges but also focuses on the future implications of nonthermal techniques.

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“…These phenomena increased the hydration percentage up to 93% in less than an hour, where similar results could be reached with overnight soaking without HPP (Alsalman & Ramaswamy, 2020). The formation of hydrogen bonds between water molecules and starch granules may also aid in the process of hydration (Xue et al, 2017; Yu et al, 2016). The high moisture content (93%) therefore activated the endogenous phytase enzyme, which hydrolyzed the phytic acid (Alsalman & Ramaswamy, 2020; In, Swanson, & Baik, 2007).…”

Section: Degradation Of Phytic Acid In Pulses Through Different Posth...mentioning

confidence: 99%

Phytic acid and its reduction in pulse matrix: Structure–function relationship owing to bioavailability enhancement of micronutrients

Sarkhel

Roy

2022

J Food Process Engineering

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The bioavailability of minerals and proteins in the pulse is endured due to the presence of antinutrient phytic acid. Phytic acid is a proton donor that produces hydrogen ions (H + ) and "phytate" anion, which readily forms salts with available minerals and protein. These phytate complexes are not bioavailable to humans and led to several public health problems like anemia, skeletal abnormalities, osteoporosis, malabsorption, and kwashiorkor syndrome due to Fe, Mn, Ca, Zn, and protein deficiency. Thus, it is a severe concern to the vegetarian population who strongly rely upon pulses to fulfill their daily nutrition requirements. Improving the bioavailability of micronutrients in the pulse matrix requires reduction of phytic acid. A phytic acid reduction strategy should ensure its efficient reduction leading to enhanced micronutrient bioavailability. This article provides a throughout view of the available phytic acid reduction technologies conducted at the postharvest stages of pulse processing.The mechanism of phytic acid reduction during conventional (soaking, cooking, and germination) and novel processing (irradiation, ultrasound, and high pressure) regarding its degradation and interaction with other components has been explored here, providing insight into structure-function relationships. Further, an in-depth analysis of the combined treatments offering better phytic acid reductions has been explained in the light of structural alteration of phytic acid to its lower inositol phosphates. The summarized data on prospects and drawbacks of different phytic acid reduction strategies would provide background information to explore the futuristic possibilities for efficient phytic acid reduction and micronutrient fortification. Practical ApplicationsThe presence of phytic acid in the pulse matrix restricts the micronutrient absorption by complexing with micronutrients leading to their ineffectiveness. The bottom-line population of the income pyramid, who are unable to intake micronutrients from other sources, suffers from several public health problems related to nutrient or combined nutrient deficiencies. Therefore, the degradation of phytic acid in pulses is necessary. This article aims to provide a comprehensive overview and explanation of phytic acid degradation during various postharvest pulses processing. The chelation

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Effect of high-pressure processing on moisture sorption properties of brown rice

Cited by 14 publications

References 42 publications

Effect of high pressure soaking on water absorption, gelatinization, and biochemical properties of germinated and non-germinated foxtail millet grains

Effect of high pressure soaking on water absorption, gelatinization, and biochemical properties of germinated and non-germinated foxtail millet grains

Impact of non thermal techniques on millets

Phytic acid and its reduction in pulse matrix: Structure–function relationship owing to bioavailability enhancement of micronutrients

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