Micronization of maize flour: Process optimization and product quality

Deepa, C.; Hebbar, H. Umesh

doi:10.1016/j.jcs.2014.08.002

Cited by 15 publications

(14 citation statements)

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“…This provides an opportunity for further studies on this line and facilitates the application of micronization in food and feed industry. [11] Rice bran 500, 700 W Effective in retarding FFA increase for over a period of 6 months Yılmaz et al [44] Food Eng Rev…”

Section: Discussionmentioning

confidence: 99%

“…Deepa and Hebbar [11] studied optimization of process conditions for micronization of maize flour and its effect on rapidly digestible starch (RDS) and inactivation of peroxidase enzyme. A pilot scale, a conveyorized system fitted with NIR heaters, was used for this study.…”

Section: Micronization Of Cerealsmentioning

confidence: 99%

“…The influence of parameters during thermal processing with IR on the value of elementary energy intake of [11], copyright year: 2015, with permission from Elsevier) Food Eng Rev grinding wheat grains was demonstrated by Opielak et al [36]. Micronization was carried out at the temperature of 120 and 170°C for 60 and 120 s, and the initial moisture content was 11-17 %.…”

Section: Influence Of Micronization On Grinding Energy Requirements Omentioning

confidence: 99%

“…The general aspects of IR processing have been broadly covered in reviews by Krishnamurthy et al [25,26] and Rastogi [38]. Although studies on the micronization process were initiated in the 1970s, only in the recent past the technique has gained importance, and a few works have been reported [11,44], and a few commercial products have been developed employing this technique (Micronizing company, UK). Since the demand for quick cooking cereals/pulses is increasing, the micronization process is gaining importance.…”

Section: Introductionmentioning

confidence: 99%

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Effect of High-Temperature Short-Time ‘Micronization’ of Grains on Product Quality and Cooking Characteristics

Deepa

Hebbar

2015

Food Eng Rev

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The term 'micronization' is often used to refer to a process of heat treatment of grains at high temperature for a relatively short time processing using near-infrared radiation. Recently there is an increasing interest in the application of micronization as a processing technology for grains. When cereals/legumes with sufficient moisture are subjected to micronization, some beneficial changes like partial gelatinization of starch, inactivation of enzymes that are responsible for the degradation of quality and denaturing of antinutritional factors are observed. The partial gelatinization due to micronization improves starch digestibility and palatability and reduces the cooking time without significantly affecting other nutrients present in grains. Micronization is applied in the commercial production of quick cooking pulses, flaked cereals and toasted products. This review mainly deals with recent studies on micronization of pulses and cereals used as food and feed and the effect of micronization on product quality and cooking characteristics.

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Section: Discussionmentioning

confidence: 99%

Section: Micronization Of Cerealsmentioning

confidence: 99%

Section: Influence Of Micronization On Grinding Energy Requirements Omentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of High-Temperature Short-Time ‘Micronization’ of Grains on Product Quality and Cooking Characteristics

Deepa

Hebbar

2015

Food Eng Rev

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“…One of the ways to minimize these changes is through adopting high‐temperature short time processing techniques (HTST). In the recent past, micronization, an HTST technique that utilizes near‐infrared (NIR) rays has been employed to process cereals and legumes, such as lentils, cowpeas, peas, beans, sorghum, barley, wheat, maize, and rice bran to shorten the cooking time, to improve nutritional value, as well as to inactivate enzymes and anti‐nutritional factors (Andrejko, Rydzak, Oelaska‐Grzywna, Goÿdziewska, & Kobus, ; Arntfield et al, ; Cruzy Celis, Rooney, & Mcdonough, ; Deepa & Hebbar, ; Emami, Meda, Pickard, & Tyler, ; Fasina, Tyler, Pickard, & Zheng et al, , Fasina, Tyler, Pickard, Zheng, & Wang, ; Mwangwela, Waniska, & Minnaar, ; Yilmaz, Tuncel, & Kocabiyik, ; Žilić et al, ). Research reports available on micronization of maize grains mainly focused on evaluating the effect of IR processing on nutritional properties, antioxidant activity and on fromation of maillard reaction products (Žilić et al, ; Žilić et al, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of micronization of maize grains on shelf-life of flour

Deepa

Hebbar

2017

Journal of Food Processing and Preservation

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The efficacy of micronization of maize (Arjun, EH‐434042) in inactivating enzymes responsible for lipid degradation and extending the shelf‐life of whole maize flour was evaluated. Micronization at 200°C for 4 min resulted in complete inactivation of peroxidase enzyme and reduction in lipase activity by 84%. Maize flour packaged in low density polyethylene pouches were exposed to accelerated (90% RH/38°C) and ambient (65% RH/27°C) storage conditions. The results indicated no significant change in free fatty acid content in micronized flour whereas a significant increase was observed in raw flour under both the storage conditions. The color and carotenoid content did not vary much during storage in both the maize flours. While micronized maize flour was stored for 60 and 120 days under accelerated and ambient conditions, respectively, without significantly affecting quality, the storage duration was only 15 and 30 days for raw maize flour under similar conditions. Practical applications Most of the thermal processing methods employed for enzyme inactivation to extend the shelf‐life of whole grain flour often involve longer processing time and in cases such as wet heating require additional drying to keep the moisture content at safe levels. Infrared‐based micronization of grains is one novel method that combines benefits like improved starch digestibility and enhanced shelf‐life. The present study on micronization of maize grain was effective in inactivating peroxidase and lipase activity and significantly reducing the formation of free fatty acids during storage. Micronization enhanced the shelf‐life of whole maize flour packed in low density polyethylene pouches by fourfold when stored under ambient conditions. The outcome of this study indicates that micronization of maize grain can be effectively employed to extended the “shelf‐life whole maize flour,” which otherwise is very less.

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