Physicochemical Properties of Rice Flour Suspension Treated by Ultrahigh Hydrostatic Pressure

Park, Ji Won; Seo, Jeong Hyun; Hong, Chae Young; Kim, Min Young; Lee, Yoon Jeong; Chun, Areum; Lee, Youn Ri; Lee, Junsoo; Jeong, Heon Sang

doi:10.1155/2021/8838131

Cited by 5 publications

(2 citation statements)

References 19 publications

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“…Similar behavior was reported by Wang et al (2022) when using HHP in rice bran protein hydrolysates. According to Park et al (2021), pretreatment with HHP damages the structure of the material, as it becomes gelatinized.…”

Section: Resultsmentioning

confidence: 99%

Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties

et al. 2023

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Background and ObjectivesThe objective of this work was to evaluate the processing of black rice grains to obtain flour and to verify the influence of pretreatments on mass transfer, in vitro digestibility, and technological properties. The grains were submitted to heat moisture treatment (HMT) with a final humidity of 30% at 110°C for 2 h, black rice pretreatment with ethanol (BRE) in the proportion 1:1 (wt/wt) for 5 min/25°C, and high hydrostatic pressure (HHP) under conditions of 200 MPa for 10 min/25°C. Then, the grains were dried at 60°C at an air velocity of 1.5 m/s and ground in an electric multigrain grinder. Was analyzed the mass transfer, in vitro digestion, water, oil, and milk retention capacity, total phenolic compounds (TPC), total anthocyanins (TA), antioxidant activities by (2,2′‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic) acid, 2,2‐diphenyl‐1‐picrylhydrazyl, ferric‐reducing antioxidant power, and oxygen radical absorbance capacity Surface appearance by scanning electron microscopy, and thermal analysis by differential scanning calorimetry was carried out.FindingsThe grains when submitted to the HHP obtained a reduction of 58.82% in the drying time, while the HMT promoted an increase of 23.5% when compared to the control. The pretreatments influenced the in vitro digestibility, where the HHP had the highest value (86.33), as well as the highest water, oil, and milk retention capacities. BRE positively impacted TPC, TA, and antioxidant activities regardless of the methods used. HMT promoted the formation of cavities, fissures, and holes on the surface, resulting in a rough appearance and presenting greater thermal resistance with an enthalpy of 12.35 J/g.ConclusionsThis research paved the way for potential commercial applications of black rice flour as an ingredient in functional foods.Significance and NoveltyThis study adds to the significance and novelty of research on black rice processing by evaluating the influence of different pretreatments on mass transfer, in vitro digestibility, and technological properties.

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Section: Resultsmentioning

confidence: 99%

Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties

et al. 2023

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“…Park et al. (2021) investigated the effect of HPP on starch digestibility in both flours and starches extracted from flours. It was reported that HPP treatment of rice flour at 200–600 MPa for 10 min increased the RS fraction.…”

Section: Changes In Starch Digestibility Upon Single Modificationsmentioning

confidence: 99%

Starch digestibility: How single, double, and multiple physicochemical modifications change nutritional attributes of starch?

Rostamabadi,

Demirkesen,

Mert

et al. 2024

Food Frontiers

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The ever‐increasing ranges of starch applications have been restricted by some of its inherent adverse characteristics like retrogradability, gel opacity, low resistibility to variations of pH, and elevated shear/temperatures. Starch modification through various physical, chemical, and enzymatic methods has been proposed as the most mature platform to tackle such drawbacks. Along with their outstanding potential in enhancing the starch's technofunctional characteristics, physicochemical modifications could remarkably customize starch nutritional/digestibility attributes. For instance, physical modifications could remarkably change starch digestibility by manipulating the granular architecture while chemical approaches change it by altering the chemical structure of starch molecules, making them unrecognizable to digestive enzymes. Such alterations could even be more challenging upon applying a combination of starch modifications. The changes in starch digestibility through its modification via single, double, and multiple modifications have been overviewed in this review.

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Multivariate assessment of hydration induced modifications on quality attributes of rice flour from Indian cultivars

Sivaranjani,

Rao

2023

Food Measure

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Physicochemical Properties of Rice Flour Suspension Treated by Ultrahigh Hydrostatic Pressure

Cited by 5 publications

References 19 publications

Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties

Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties

Starch digestibility: How single, double, and multiple physicochemical modifications change nutritional attributes of starch?

Multivariate assessment of hydration induced modifications on quality attributes of rice flour from Indian cultivars

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