Effects of high hydrostatic pressure on quality changes of blends with low-protein wheat and oat flour and derivative foods

Lee, Na-Young; Koo, Jae-Geun

doi:10.1016/j.foodchem.2018.07.171

Cited by 13 publications

(4 citation statements)

References 30 publications

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“…The modified granules aggregated either individually or with small granules, hence contributing to an increment in starch granule size. A similar increase in particle size has been observed for the lotus seed and quinoa starch under high-pressure [18,28].…”

Section: Proximate Composition Starch Analysis and Particle Size Distributionsupporting

confidence: 81%

“…The pressure-gelatinized starch has shown superior properties, in particular, higher retention of granular remnants over the thermally gelatinized starch with potential novel applications [16]. Additionally, it has been noted that the pressurized flour and starches improve the quality of gluten free bread and noodles [17,18]. The major controlling factors for the desired changes in foods are the intensity of pressure, temperature, holding time and the sample to water ratio.…”

Section: Introductionmentioning

confidence: 99%

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Changes in structural, functional and antioxidant properties induced by high pressure on quinoa flour

Ahmed

Thomas

2019

Food Measure

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The quinoa flour (QF) dispersions (flour/water = 1:2) were subjected to high-pressure treatment (300, 450 and 600 MPa for 15 min) at ambient temperature, and thereafter, assessed for the structural changes using rheometry, calorimetry, microscopy, and diffractometry. The pressurization influenced the hydration property of QF significantly. The quinoa starch gelatinized completely by melting the amylopectin crystallites at 600 MPa as confirmed by the thermal, rheological and diffractometric studies. The mechanical rigidity of the pressure-induced gel improved considerably by increasing the pressure level. Further heating to the HP-treated QF dispersions (< 600 MPa) improved the mechanical rigidity significantly. The protein denaturation peaks remained unaffected by the pressure treatment. The antioxidant activity of QF increased at 450 MPa. The results obtained in this research could be useful for the development of quinoa-based food product under high-pressure.

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Section: Proximate Composition Starch Analysis and Particle Size Distributionsupporting

confidence: 81%

Section: Introductionmentioning

confidence: 99%

Changes in structural, functional and antioxidant properties induced by high pressure on quinoa flour

Ahmed

Thomas

2019

Food Measure

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“…In shrimp tropomyosin, DBD plasma showed a 76% reduction in allergenicity within 5 min of treatment at 30 kV (Shriver and Yang, 2011). Similarly, a 37% reduction of allergenicity was observed for wheat gliadins after DBD plasma application (Lee and Koo, 2019). In contrast, milk allergens (casein, β-Lg, and α-La) were unaffected (Tammineedi et al, 2013).…”

Section: Allergenicitymentioning

confidence: 81%

Efeito do plasma não térmico nos nutrientes de alimentos e matérias-primas à base de cereais

Barros¹,

Sampaio²,

Montenegro³

et al. 2022

RSD

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O plasma não térmico (PNT) é uma tecnologia emergente que não gera resíduos ao meio ambiente. Inicialmente, o PNT foi aplicado em processos de esterilização de superfícies e descontaminação de alimentos, mas estudos mostraram resultados promissores na modificação das características de matérias-primas alimentícias com melhoria nas suas propriedades físico-químicas e tecnológicas. Nesta revisão, foram apresentados os diferentes tipos de PNT, bem como sua aplicação em macronutrientes, como carboidratos, proteínas e lipídios, e em matérias-primas, como farinhas de trigo e de arroz para modificação de suas características físico-químicas. O PNT foi capaz de promover modificações como a oxidação de carboidratos, lipídios e proteínas, hidrólise de ligações químicas, redução de pH. Essas modificações aconteceram sem o uso de agentes químicos, sendo promissor para uso na indústria de alimentos. No entanto, essas modificações são dependentes do tipo de PNT, tipo de gás utilizado e da complexidade de composição da matéria-prima. O mecanismo de ação do plasma, aspectos regulatórios, scale up e a aceitação pelos consumidores são os desafios encontrados para aplicação industrial do PNT.

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“…Li et al (2020) took a method to improve the stickiness of nonglutinous rice by high-pressure homogenization and try to expand the application potential of rice products by modification of rice stickiness. Lee and Koo (2019) found that the quality and properties of low-protein wheat noodles were improved by high hydrostatic pressure.…”

Section: Introductionmentioning

confidence: 99%

Effects of ultrahigh pressure treatment on eating quality of steamed oat and oat protein structure

Zhang

Shi

et al. 2021

CyTA - Journal of Food

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Effects of high hydrostatic pressure on quality changes of blends with low-protein wheat and oat flour and derivative foods

Cited by 13 publications

References 30 publications

Changes in structural, functional and antioxidant properties induced by high pressure on quinoa flour

Changes in structural, functional and antioxidant properties induced by high pressure on quinoa flour

Efeito do plasma não térmico nos nutrientes de alimentos e matérias-primas à base de cereais

Effects of ultrahigh pressure treatment on eating quality of steamed oat and oat protein structure

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