Microwave irradiation of corn kernels: Effects on structural, thermal, functional and rheological properties of corn flour

An, Nan-nan; Li, Dong; Wang, Lijun; Wang, Yong

doi:10.1016/j.foodhyd.2023.108939

Cited by 19 publications

(8 citation statements)

References 54 publications

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“…The difference in particle size can change the particle size distribution of starch granules, thus affecting the physicochemical properties of starch. 33 In this study, both the separate application of N fertilizer and the combined application of N and SC fertilizers significantly reduced the particle size of buckwheat flour, subsequently influencing the functional, pasting, and rheological properties.…”

Section: ■ Materials and Methodsmentioning

confidence: 69%

“…The K ′ and K ″ represent elasticity and viscosity, respectively . The n ′ and n ″ reflect the slopes of the dynamic modulus, with smaller values indicating lower frequency dependence of G ′ and G ″ . Among five varieties, B2 showed the largest K ′ and the lowest n ′ value (Table ), which suggested that buckwheat flour from B2 exhibited the strongest elasticity but the lowest frequency dependence.…”

Section: Resultsmentioning

confidence: 99%

“…44 The n′ and n″ reflect the slopes of the dynamic modulus, with smaller values indicating lower frequency dependence of G′ and G″. 33 Among five varieties, B2 showed the largest K′ and the lowest n′ value (Table 3), which suggested that buckwheat flour from B2 exhibited the strongest elasticity but the lowest frequency dependence. Moreover, the frequency dependence degree was also influenced by fertilizer treatment.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

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Effects of Genotype, Nitrogen, and Sulfur Complex Fertilization on the Nutritional and Technological Characteristics of Buckwheat Flour

Gao,

Haesaert,

Van Bockstaele

et al. 2024

J. Agric. Food Chem.

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The present study investigated the effect of nitrogen fertilization (NF) at the levels of 0, 45, and 90 kg•ha −1 combined with selected sulfur complex fertilization (SCF) levels of 0 and 45 kg•ha −1 on the nutritional and technological characteristics of buckwheat flour from five varieties. The results showed that the genotype was a critical factor affecting the chemical composition and physicochemical properties of buckwheat flour. NF significantly increased protein, total starch, and amylose content as well as mineral composition but decreased particle size, color value, and water hydration properties. However, SCF enhanced the ash content and decreased the protein content but had no significant effect on the pasting temperature. In addition, the combination of NF and SCF significantly reduced granule size, water solubility, viscosity, and rheological properties with increasing fertilization levels. This study can guide the cultivation of buckwheat with the desired physicochemical properties and provide information for buckwheat-based products in the food industry.

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Section: ■ Materials and Methodsmentioning

confidence: 69%

Section: Resultsmentioning

confidence: 99%

Section: ■ Materials and Methodsmentioning

confidence: 99%

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Effects of Genotype, Nitrogen, and Sulfur Complex Fertilization on the Nutritional and Technological Characteristics of Buckwheat Flour

Gao,

Haesaert,

Van Bockstaele

et al. 2024

J. Agric. Food Chem.

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“…A similar reduction in moisture content has been reported in flour from microwave-treated corn kernels. 32 The protein content of the flour also decreased significantly with an increase in microwave treatment compared with the control sample. However, the lipid content of the flour increased significantly (P < 0.05) with microwave treatment.…”

Section: Proximate Compositionmentioning

confidence: 89%

“…Microwave treatment has also been observed to increase WAC by disrupting cellular structures, which often promotes the porosity of cell-wall structure and enhances the hydrophilic nature of starch. 32 This property is relevant for the baking of dough.…”

Section: Techno-functional Propertiesmentioning

confidence: 99%

Effect of microwave‐assisted treatment on proximate, techno‐functional, thermal, structural, and storage properties of TGN (Cyperus esculentus L.) flour

Oladunjoye,

Olaoluwa

2024

J Sci Food Agric

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BackgroundThe use of an emerging technique of microwave‐assisted roasting on tiger nut flour was investigated. Tiger nuts were submitted to microwave irradiation at 450, 600 and 900 W each at 5, 10 and 15 min and milled to flour. The flours were analyzed for proximate, bioactive, techno‐functional, morphological, thermal and storage composition, while the untreated sample represents the control.ResultsResults obtained revealed that microwave treatment significantly (p < 0.05) elicited varied modifications in the proximate composition and techno‐functional properties. However, the treatment improved the bioactive composition of phenolic content together with the antioxidant activity of the flour. Progressive microwave treatment of tiger nuts (TGN) resulted in flours with darker colors and reduced pasting parameters. Structural modification of starch granules, protein denaturation and starch‐protein complexes occasioned by microwave treatment was evidenced in the functional group analysis, morphological agglomeration, increased particle size and thermal properties. Furthermore, treatment enhanced the microbiological qualities of flour after 8 weeks of storage.ConclusionThe significance of this study shows that microwave treatment offers an excellent physical modification to the nutritional, functional, sensory, colour properties and safety attributes of tiger nut flour for increased food application. A development which could present potential opportunities in novel food formulation by food and agro‐inclined industries.This article is protected by copyright. All rights reserved.

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Functional, Thermal, Pasting, and Antioxidant Properties of Flour from Indian Browntop Millet (Brachiaria ramosa) Cultivars

Kaushik,

Saxena,

Singh

2024

Food Biophysics

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Microwave irradiation of corn kernels: Effects on structural, thermal, functional and rheological properties of corn flour

Cited by 19 publications

References 54 publications

Effects of Genotype, Nitrogen, and Sulfur Complex Fertilization on the Nutritional and Technological Characteristics of Buckwheat Flour

Effects of Genotype, Nitrogen, and Sulfur Complex Fertilization on the Nutritional and Technological Characteristics of Buckwheat Flour

Effect of microwave‐assisted treatment on proximate, techno‐functional, thermal, structural, and storage properties of TGN (Cyperus esculentus L.) flour

Functional, Thermal, Pasting, and Antioxidant Properties of Flour from Indian Browntop Millet (Brachiaria ramosa) Cultivars

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