Functional and Thermal Behaviours of Heat-Moisture-Treated Starch-Rich Wheat-Based Blended Matrices: Impact of Treatment of Non-wheat Flours

Collar, Concha; Armero, Enrique

doi:10.1007/s11947-019-2238-2

Cited by 8 publications

(2 citation statements)

References 44 publications

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“…Eliasson et al [57] observed that the physical and chemical properties of starches were radically altered after MHT [52,59]. Enhanced RS contents and reduced enzyme vulnerability of starches may be accomplished by different time/temperature treatments; this has been shown previously for starches of different botanical origin and with varying amylose/amylopectin ratios [48,60,61,62,63,64,65,66,67,68]. Dehydrated heating (130 °C) of waxy corn starch expanded the GDS content.…”

Section: Microstructure Of Rice Grainsmentioning

confidence: 84%

Effect of Rice Processing towards Lower Rapidly Available Glucose (RAG) Favors Idli, a South Indian Fermented Food Suitable for Diabetic Patients

et al. 2019

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The Asian food pattern primarily embraces rice and rice-based products, which mainly comprise 90% starch. Among these various food products, Idli is mostly prepared through fermentation. It has high palatability, and the rapid and highly digestible nature of the food product results in a higher post-glucose level in diabetic patients. A heat-treated Idli rice sample was prepared by roasting parboiled rice at the temperature range of 155 to 165 °C for 65 to 75 s. Idli/rice-based Dokala made from heat-treated rice is better when compared to untreated rice in terms of its microbiological profile and physiochemical properties. The proximate composition of heat-treated parboiled rice Idli/Rice Dokala showed slightly higher values than the untreated parboiled rice Idli/Rice Dokala, which reveals that it has marginally higher nutritive value. Determination of the Rapidly Available Glucose (RAG) and Slowly Available Glucose (SAG) values, SEM analysis, resistant starch analysis, microbial assay, and in vivo studies were performed to determine the glycemic index (GI) and glycemic load in normal and diabetic persons. Sensory analysis also proved that heat-treated Idli/Rice Dokala is superior to untreated based on the color, flavor, appearance, taste, and texture.

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Section: Microstructure Of Rice Grainsmentioning

confidence: 84%

Effect of Rice Processing towards Lower Rapidly Available Glucose (RAG) Favors Idli, a South Indian Fermented Food Suitable for Diabetic Patients

et al. 2019

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“…The nutritional and technological behavior of wheat flour can be changed by applying various physical treatments, one of them being heat-moisture treatment (HMT) which implies flour heating at higher level than the gelatinization temperature and under water restriction (<35%) [2]. HMT is an easy to control process and it is eco-friendly compared to chemical modifications of starch-based matrices.…”

Section: Introductionmentioning

confidence: 99%

Synergistic Effects of Heat-Moisture Treatment Regime and Grape Peels Addition on Wheat Dough and Pasta Features

2021

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Heat moisture treatment (HMT) can be a useful method of wheat flour functionality modification, improving the nutritional value of pasta along with grape peels (GPF) addition. The aim of this study was to investigate the combined effects of HMT temperature, time, and moisture and GPF level on dough and pasta properties. Dough rheology and texture, pasta color, texture, total polyphenols (TPC), dietary fiber (DF), and resistant starch (RS) contents were evaluated. Furthermore, an optimization was performed based on Response Surface Methodology (RSM) and desirability function. The results showed that HMT regime and GPF determined proportional dough viscoelastic moduli and firmness increase. On the other hand, cooked pasta firmness and gumminess decreased with HMT conditions and GPF level rise. Higher pasta RS and DF content was promoted by HMT and GPF components. The reduction effect of HMT on TPC was countered by the incorporation of GPF, a rich source of polyphenols. The optimization revealed that the recommended wheat flour treatment regime would be 87.56 °C, 3 h, and 26.01% moisture, while the quantity of GPF that could be added was 4.81%. For these values, the maximum functional and nutritional values would be achieved with minimum negative impact on pasta quality.

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Lipid composition and dynamics during breadmaking in heat-moisture-treated associated matrices

Collar

Armero

2019

Eur Food Res Technol

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The use of fruits, legumes and ancient grains for breadmaking applications is receiving 25 particular attention since they involve nutrient dense grains with proven health-promoting attributes. Dilution by 34% of the basic wheat flour matrix by accumulative ternary addition of 27 heat moisture treated teff, chestnut and chickpea flours did significantly impact both the 28 extractability and the distribution of lipid subfractions in composite flours, doughs and breads, 29 and induced dynamics in lipid binding over mixing, fermentation and baking steps. A preferential 30 covalent lipid binding to the inside part of the starch granules takes place sequentially during 31 breadmaking steps at the expenses of both accessible free lipids and lipids initially bound non-32 covalently to the gluten/non gluten proteins and to the outside part of the starch granules. Larger 33 accumulation of starch lipids over mixing encompassed smaller extent of starch hydrolysis in 34 fresh breads and smaller slowly digestible starch formation, while higher increase of starch lipids 35 after fermentation and baking led to a bigger extent of starch digestibility and to a more 36 prominent formation of slowly digestible starch fraction but to lower volume in fresh breads. 37 Extensive binding of either protein bounded lipids or free lipids over fermentation and baking 38 provided breads with promoted specific volume and anti-radical activity and slower 39 retrogradation kinetics on ageing, respectively.

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Functional and Thermal Behaviours of Heat-Moisture-Treated Starch-Rich Wheat-Based Blended Matrices: Impact of Treatment of Non-wheat Flours

Cited by 8 publications

References 44 publications

Effect of Rice Processing towards Lower Rapidly Available Glucose (RAG) Favors Idli, a South Indian Fermented Food Suitable for Diabetic Patients

Effect of Rice Processing towards Lower Rapidly Available Glucose (RAG) Favors Idli, a South Indian Fermented Food Suitable for Diabetic Patients

Synergistic Effects of Heat-Moisture Treatment Regime and Grape Peels Addition on Wheat Dough and Pasta Features

Lipid composition and dynamics during breadmaking in heat-moisture-treated associated matrices

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