Effect of puffing on ultrastructure and physical characteristics of cereal grains and flours

Mariotti, M.; Alamprese, Cristina; Pagani, Maria Ambrogina; Lucisano, M.

doi:10.1016/j.jcs.2005.06.007

Cited by 154 publications

(138 citation statements)

References 15 publications

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“…WAI and WS were found increased due to the effect of parboiling in the present study could be supported by the observations of various cereal flours with an enhanced WAI, WS during different processing conditions as shown in literature [29,30], and the variation in raw flours of different rice cultivars could be attributed to the varietal diversity in different cultivars [13,14].…”

Section: Effect Of Soaking Temperature On Physical and Functional Prosupporting

confidence: 90%

Effect of Soaking Temperature on Physical and Functional Properties of Parboiled Rice Cultivars Grown in Temperate Region of India

Mir¹,

Bosco²

2013

FNS

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The physical and functional properties of seven parboiled rice cultivars (Jehlum, K-332, Koshar, Pusa-3, SKAU-345, SKAU-382 and SR-1) were investigated at different soaking temperatures of 60˚C, 70˚C and 80˚C and it was compared with the brown raw rice of the respective cultivars. Parboiling was observed to decrease L* value and increase a* and b* values. The hardness of rice was significantly increased after parboiling and varied among the cultivars with the highest in Jehlum. Parboiling resulted in the decrease of pasting parameters with the increase in soaking temperature from 60˚C to 80˚C. The pasting characteristics of parboiled rice sample showed the typical behaviour having high initial viscosity, but lower peak viscosity in comparison to raw rice. The water absorption index and water solubility indices were subsequently increased with the increase in soaking temperature.

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Section: Effect Of Soaking Temperature On Physical and Functional Prosupporting

confidence: 90%

Effect of Soaking Temperature on Physical and Functional Properties of Parboiled Rice Cultivars Grown in Temperate Region of India

Mir¹,

Bosco²

2013

FNS

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“…In another research where were studied different puffed cereals, the bulk density values were reported between 0.13-0.16 g/ml and the EI between 5.3-7.6. This cooking process caused a drastic decrease in the BD and an increase in the IE (Mariotti et al, 2006). Table 1 shows the colorimetric parameters and Yellow Index of the studied samples.…”

Section: Discussionmentioning

confidence: 98%

“…The BD measurement should be determined by measuring the material volume, which is compacted in a cylinder of 25 ml and the results were calculated as g/ml (Mariotti et al, 2006). The EI was calculated between the volume of the raw grains and the same volume after being expanded, using the following Equation 1.…”

Section: Bulk Density (Bd) and Expansion Index (Ei)mentioning

confidence: 99%

“…Table 2 shows that the processing of kiwicha grain (WAI: 2.33±0.08; WSI: . This is because the expansion induces significant changes in the structure and physical properties of starch with greater water retention capacity (Mariotti et al, 2006). The water absorption capacity of precooked cereals can be interpreted based on interactions starch-water-protein, which is attributed to the dispersion of starch in excess water, due to the degree of damage suffered by gelatinization and fragmentation during processing (e.g., molecular weight, reduction of amylose and amylopectin) .…”

Section: Functional Properties: Water Absorption Index (Wai) Solubilmentioning

confidence: 99%

“…The puffing operation of cereals consists of the sudden application of heat at atmospheric pressure so that the moisture is vaporized inside the grain reaching high internal pressures. At this stage, the external tissue is broken and the grain is expanded, forming the endosperm foam attached to the fragments of pericarp and embryo (Mariotti et al, 2006). The most important quality parameter of the popped product is the expansion volume obtained due to the characteristics of the raw grain (Chen & Yeh, 2001), and the processing conditions (Chandrasekhar & Chattopadhyay, 1990).…”

Section: Introductionmentioning

confidence: 99%

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Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus)

Burgos

Armada

2015

Food Sci. Technol

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Kiwicha has significant nutritional characteristics. It is commonly used as a puffed product, but there is little research on the lamination process. In this paper, the physical, functional properties, chemical composition and acceptability of the precooked kiwicha grains were studied. Puffed (PK) and laminated kiwicha (LK) were made. Puffed amaranth (CPA) was used as a commercial reference standard. The raw grain (RG) showed a higher bulk density (0.85 g/ml) than in PK (0.18 g/ml) and LK (0.38 g/ml). Both products had a good expansion. The yellow index decreased in PK (50.92) and LK (45.87) respect to RG (65.64). The largest was CPA (58.54). In all the products, the precooking increased the index of absorption, solubility and swelling power. Also, they showed major pasting temperature, low peak viscosity and breakdown viscosity. In both formulated products, the content of total, soluble and insoluble dietary fibre decreased during the precooking process. The content of protein was optimal (between 14.57-14.59 g/100g). PK had high acceptability (5.84), preference (84.48%), purchase (38.79%) and consumption (43.96%) intention. The lowest was CPA. This work demonstrates that it's feasible to make precooked products with good quality characteristics, chemical composition and acceptability for the development of new products.Keywords: kiwicha; precooked products; physical and functional properties; acceptability; chemical composition. Practical Application:The research aims to develop precooked products with good quality characteristics, functional, nutritional value and sensory acceptability, for the development of new products for useful purposes. The use of a laminator and an aluminium pan adapted for the production of the puffed product are a novel idea. Therefore, these products will allow the revaluation of this Andean crop produced in the region and its importance to the regional economy.

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The Structure of Cereal Grains and Their Products

Langton

Gutiérrex

2021

Whole Grains and Health

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Effect of puffing on ultrastructure and physical characteristics of cereal grains and flours

Cited by 154 publications

References 15 publications

Effect of Soaking Temperature on Physical and Functional Properties of Parboiled Rice Cultivars Grown in Temperate Region of India

Effect of Soaking Temperature on Physical and Functional Properties of Parboiled Rice Cultivars Grown in Temperate Region of India

Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus)

The Structure of Cereal Grains and Their Products

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