Properties of food ingredients during processing in a domestic mixer grinder and subsequent storage: A review

Abstract

The changes in the physical, chemical, and nutritional properties of ingredients during and post processing in a domestic mixer grinder are studied. Spices are powdered to release flavor but higher temperature during grinding and storage has deteriorative effects on its quality. Pastes and purees are prepared due to recipe requirements but grinding also releases characteristic flavors and some nutrient bioavailability. Storage leads to development of rancidity, off‐color, and off‐flavors. Batter from lentil and rice is ground and mixed before fermentation but storage leads to changes in acidity, nutrient content, taste, and texture of the final product. Flour is prepared from rice and chickpea lentil due to their versatility to be used in different food preparation applications. High speed grinding with increase in temperature leads to necessary starch damage but also has some drawbacks. Storage leads to color changes and reduces the suitability to some applications. Practical applications In this research paper, the authors analyze the current grinding practices of food ingredients like spices, puree, paste, batter, and flours by consumers in Indian kitchens. The findings of this paper will help the consumer understand the changes that occur in the physical, chemical, and nutritional properties of the ingredients. Based on such understanding, authors recommend grinding practices for the sensory and nutritional benefits. To further the understanding, future research projects can delve deeper to understand the changes that occur during high speed grinding and address the characteristics that affect the properties and cause detrimental reactions. Further research can also help understand the nutritional benefits of fresh grinding.

Chemical and Sensory Characteristics of Boranan Instant Chili Sauce with Different Coconut Milk Powder Concentration, Rice Flour, and Dry Grated Coconut

“…When rice is ground, amylopectin molecules are broken down into low molecular weight fragments by the mechanical force applied. Flour with a fine particle size has more swelling power and is thus more prone to forming rigid gel structures than coarse-particle rice flour (Margasahayam & Balraj, 2018). All three ingredients (K, S, and R) were important for obtaining the optimum texture of Boranan sauce that was liked by the panelist and described just like freshly made Boranan chili sauce (Ismawati, 2021).…”

“…A combination of powdered coconut, coconut milk powder, and rice flour in the right formula would produce a good consistency of sauce texture and influence the flavor release. researcher stated that the quality of red chili powder is also determined by the particle size & color (Margasahayam & Balraj, 2018). Smaller particles aid in flavor release during cooking while a bright color connotes freshness.…”

“…The differences in raw materials not only caused different sensory values but also the nutritional value. In some cases, dry ingredients might lose some fat or protein due to drying process (Margasahayam & Balraj, 2018). Therefore, fresh Boranan sauce has higher fat, water content, and protein content, significantly.…”

Dishes Adapted to Dysphagia: Sensory Characteristics and Their Relationship to Hedonic Acceptance

“…There are several technological limitations to preparing dishes (culinary recipes with two or more ingredients) with a modified texture without compromising the composition and nutritional value of the non-adapted dishes. Among these limitations of the transformation processes are loss of flavor, inadequate texture, and loss of nutrients due to thermal treatment [ 3 , 6 , 7 ]. Flavor qualities are of great importance in the preparation of these dishes, since, if they maintain the characteristics of the non-adapted dish, they can improve the social component mentioned above.…”

Nutritional and structural evaluation of selected Black gram varieties for preparation of Fermented Thick Pancake (Dosa)

“…Dosa made with white unsalted butter. There are three kinds of these-Benne Khali dosa, Benne open dosa and Benne masala dosa, depending on whether the potato masala is inside or outside the dosa.Adai dosa-Protein-rich dosa made of different types of pulses (urad daal, chana daal, toor daal, yellow and green mong daal, arhar daal) mixed with cumin and fennel seeds and chopped chillies, onions, ginger and coriander or curry leaves [14][15][16]. Maida Dosa made of maida (plain lour) and rice lour mixed with chopped chillies, onions, ginger and coriander or curry leaves.…”