Flours from popped grains: Physicochemical, thermal, rheological, and techno-functional properties

Cabrera-Ramírez, A.H.; Gaytán–Martínez, Marcela; Gonzáles-Jasso, E.; Ramírez‐Jiménez, Aurea K.; Velázquez, Gonzalo; Villamiel, Mar; Morales-Sánchez, E.

doi:10.1016/j.foodhyd.2022.108129

Cited by 10 publications

(3 citation statements)

References 34 publications

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“…Molecular starch component, crystalline, and granular differences affect the functional properties, inflict changes in granule solubility, swelling and viscosity followed by leaching of amylose upon gelatinization (Balet et al, 2019). The solubility and swelling power increased at 60 C particularly for SBR20%, BC-UT, BC-PR, and BC-SBR (Figure 2a,b) conversed likewise with WSI and SP of dry heat-treated popped sorghum at IM 20% (Cabrera-Ramírez et al, 2023). This increase may result from disintegration and imperfect rearrangements of starch granules after roasting and extrusion, thereby, facilitating dispersion of starch molecules in water.…”

Section: Solubility and Swelling Powermentioning

confidence: 91%

Use of flours from traditional pan and salt‐bed‐roasted Kodo grains in the production of breakfast cereal: Spatial, morphological, techno‐functional, structural, and rheological analyses

Gaurav,

Kedia,

Faizan Rahi

et al. 2024

J Food Process Engineering

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Kodo millet, possesses the goodness of iron and low glycemic index, notably, its starch has inadequate application owing to retrogradation and low amylose content. Dry‐roasting seems worthy as an inexpensive pretreatment process to preserve desirable textural characteristics of whole cereal grains with peculiarity of moisture levels below 20% for a very short time. The aim of this work was to analyze indepth studies to explain morphological, techno‐functional, structural, and rheological transformation of Kodo starch components generated during roasting of conditioned whole kernels at 15% and 20% initial moisture content (IM). The micrographs displayed a honeycomb‐like structure in all roasted flours. The X‐ray diffraction intensity decreased and showed partial rupture to A‐type orthorhombic crystals of Kodo starch after roasting, while lamellar growth across the multilayer matrix was also generated (23° and 37.35°). The fusion of the starch granules with endosperm's macromolecules observed plausible techno‐functional, and rheological properties, emphasized as non‐nutritional properties substantially improved sensory attributes of food as an additive. Roasted flour at higher IM thus made it easier to integrate into instant ready‐to‐eat breakfast cereals of improved amylose content (23.69%–29.31%) with lowered water activity (.4671–.5170) of varied skin strength (196.17–1894.41 g), elasticity (4.03–10.21 mm), and cell size (164.03–1059.10 μm) detected from puncture‐test force measurement. The infrared absorbance band illustrated loss of peak at 1047 cm−1 and endosperm's expansion (195.34%–309.30%) lowered kernel hardness (42.3–17.78 N) indicated structural loss upon roasting, may significantly reduce milling cost, and provide a commercially pretreated readied kernel or flour for industrial applications.Practical applicationsKodo millet, of the Poaceae family thrives well in abiotic stress and scanty rainfall exhibit meager application owing to low amylose content. Applying preprocessing traditional roasting techniques upon moistened kernel, get popped cereal. Milling of such cereal retards subcellular loss, indicating increased amylose, water, and oil absorption with avid aroma. This is critical in the preparation of cost‐effective dietary formulations for children and geriatrics, thus making it easier for integration into ready‐to‐eat wholesome breakfast cereals.

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Section: Solubility and Swelling Powermentioning

confidence: 91%

Use of flours from traditional pan and salt‐bed‐roasted Kodo grains in the production of breakfast cereal: Spatial, morphological, techno‐functional, structural, and rheological analyses

Gaurav,

Kedia,

Faizan Rahi

et al. 2024

J Food Process Engineering

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show abstract

“…Investigating their potential as binding agents for improved stability in various food products and exploring their capacity as carriers for vitamins, aromas, and flavors are key focuses. Additionally, optimizing popping conditions to achieve desired functional attributes and understanding the physicochemical impact of popping on different grains will be crucial for advancing their application in the food industry [63].…”

Section: Future Work and Directionsmentioning

confidence: 99%

Evolving Paradigms in Sorghum Research: A Bibliometric and Content Analysis of Global Trends and Future Directions

Adnan,

Hastuti,

Hadiarto

et al. 2024

IJDNE

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Section: Preprintsmentioning

confidence: 99%

Global Trends and Future Works in Sorghum Research: A Combined Bibliometric and Content Analysis Approach

Adnan,

Hastuti,

Hadiarto

et al. 2023

Preprint

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Sorghum has become increasingly popular for diverse applications, including food, feed, and bioenergy. The present study aimed to perform a bibliometric and content analysis on sorghum research in the industrial-agricultural sector to evaluate global research patterns, emerging topics, and future trends. The bibliometric analysis of the Scopus bibliographic metadata was done using Bibliometrix and Vosviewer. The results of this investigation show the descriptive analysis underscored fluctuation in research output and citation impact over the years. The identified four patterns through co-occurrence analysis encompassed central themes of sorghum research, including genetic expression and plant stress cluster, cereal crop and yield cluster, biomass and microbial bioprocessing, and metabolism and antioxidant cluster. The thematic map portrays a comprehensive view of cereal crops and yields, biomass and microbial bioprocessing, metabolism and antioxidant research, environmental remediation and sustainable agriculture practices, and the declining theme of starch. The findings provide valuable insights into the global pattern of sorghum research and emerging trends, thus directing future multidisciplinary research efforts for enhanced knowledge and sustainable practices in the industrial-agricultural sector.

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Flours from popped grains: Physicochemical, thermal, rheological, and techno-functional properties

Cited by 10 publications

References 34 publications

Use of flours from traditional pan and salt‐bed‐roasted Kodo grains in the production of breakfast cereal: Spatial, morphological, techno‐functional, structural, and rheological analyses

Use of flours from traditional pan and salt‐bed‐roasted Kodo grains in the production of breakfast cereal: Spatial, morphological, techno‐functional, structural, and rheological analyses

Evolving Paradigms in Sorghum Research: A Bibliometric and Content Analysis of Global Trends and Future Directions

Global Trends and Future Works in Sorghum Research: A Combined Bibliometric and Content Analysis Approach

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