Proton relaxation in freeze-dried broccoli as measured by low-frequency nuclear magnetic resonance (LF-NMR) and its relationship with the thermal glass transition

Rahman, Mohammad Shafiur; Suresh, Sithara; Al-Habsi, Nasser

doi:10.1007/s10973-020-09401-8

Cited by 6 publications

(1 citation statement)

References 54 publications

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“…Accordingly, an endeavor was made to analyze the process of pasting of modified materials with a low-field NMR spectrometer, which works well with determining the dependencies of relaxation times, which in turn pictures the movement of water molecules in the system under research [ 30 , 31 , 32 ]. The LF-NMR technique is widely used to research food products such as bread [ 33 , 34 ] or cheese [ 35 ]; it also allows a thorough analysis of molecular dynamics [ 36 ].…”

Section: Introductionmentioning

confidence: 99%

The Process of Pasting and Gelling Modified Potato Starch with LF-NMR

et al. 2022

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Currently, society expects convenience food, which is healthy, safe, and easy to prepare and eat in all conditions. On account of the increasing popularity of modified potato starch in food industry and its increasing scope of use, this study focused on improving the physical modification of native starch with temperature changes. As a result, it was found that the suggested method of starch modification with the use of microwave power of 150 W/h had an impact on the change in starch granules. The LF-NMR method determined the whole range of temperatures in which the creation of a starch polymer network occurs. Therefore, the applied LF-NMR technique is a highly promising, noninvasive physical method, which allows obtaining a better-quality structure of potato starch gels.

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