Radio frequency treatment improved the slowly digestive characteristics of rice flour

Zhang, Zhenna; Wang, Yequn; Ling, Jiangang; Yang, Ruijin; Zhu, Lin; Zhao, Wei

doi:10.1016/j.lwt.2021.112862

Cited by 29 publications

(4 citation statements)

References 36 publications

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“…Regardless, the drying temperatures did not seem to affect the structure of the amylose in our MNF. Gels are not visible in Figure 2 , which suggests that the drying methods did not cause the starch gelatinization in MFN [ 35 ].…”

Section: Resultsmentioning

confidence: 99%

Determination of Nutritional and Antioxidant Properties of Maya Nut Flour (Brosimum alicastrum) for Development of Functional Foods

Losoya‐Sifuentes

Pinto-Jimenez

Cruz

et al. 2023

Foods

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Maya nut (Brosimum alicastrum) is a novel food with high nutritional value. This research aimed to evaluate the nutritional and antioxidant properties of Maya nut flour (MNF) made from seeds dried by different methods (sun-dried and using hot air at 45 °C and 60 °C) to explore its incorporation into cookies and evaluate its nutritional and functional properties. The naturally sun-dried flour (NF) had the highest content of ash (3.64 ± 0.11 g/100 g), protein (6.35 ± 0.44 g/100 g), crude fiber (6.75 ± 0.29 g/100 g), and functional properties (water and oil absorption). The color of the flour was affected by the different drying methods. While the drying methods influenced the total polyphenolic content (TPC) and antioxidant activity (AA) of MNF, they did not affect the morphology of the native starch or generated important molecular-structural changes. The substitution of 60% of wheat flour with NF in the cookie’s formula increased the protein and fiber content, whereas 20% substitution increased its AA. MNF is a source of protein, dietary fiber, micronutrients, and functional compounds that can enrich cookie formulations.

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Section: Resultsmentioning

confidence: 99%

Determination of Nutritional and Antioxidant Properties of Maya Nut Flour (Brosimum alicastrum) for Development of Functional Foods

Losoya‐Sifuentes

Pinto-Jimenez

Cruz

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…As confirmed by RVA, the setback values of the RF-treated samples increased. It showed that the RF treatment accelerated the retrogradation of rice gels and improved their gelling ability [ 12 ]. Similarly, Solaesa et al [ 32 ] found that the microwave treatment markedly enhanced the G′ and G″ of rice flour.…”

Section: Resultsmentioning

confidence: 99%

“…However, as far as we know, the effects of RF treatment on the microstructure, physicochemical properties, and digestibility of rice grain have rarely been investigated. Our previous study showed that the RS content of rice flour was enhanced after RF treatment, leading to the strengthening of its resistance to enzyme hydrolysis [ 12 ]. White rice is composed of starch, protein, lipids, and non-starch polysaccharides.…”

Section: Introductionmentioning

confidence: 99%

Microstructure, Digestibility and Physicochemical Properties of Rice Grains after Radio Frequency Treatment

Zhang

Zhu

et al. 2022

Foods

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Radio frequency (RF) energy has been successfully applied to rice drying, sterilization, and controlling pests. However, the effects of RF treatment on the microstructure, physicochemical properties, and digestibility of rice have rarely been studied. This study investigated the alteration of a multiscale structure, pasting, rheology, and digestibility of rice grains after the RF treatment. A microstructure analysis demonstrated that the RF treatment caused starch gelatinization and protein denaturation in rice grains with an increasing treatment time. After the RF treatment, indica and japonica rice (IR and JR) remained as A-type crystals, with the formation of an amylose–lipid complex. In contrast, the crystalline structure of waxy rice (WR) was disrupted. The RF treatment led to a decrease in crystallinity and short-range ordered structures. However, the DSC results indicated that the RF treatment enhanced the To, Tp, and Tc of IR and JR. The RF treatment resulted in an increase in the resistant starch (RS) of IR and JR, thereby reducing the digestibility. In addition, the pasting profiles of IR and JR after RF treatment were reduced with the increase in treatment time, while the RF-treated WR showed an opposite trend. The storage modulus (G′) and loss modulus (G″) of all samples after the RF treatment obviously increased compared to the control.

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“… Xia et al, (2018) rice flour 6 kW, 27.12 MHz for 5, 10, and 15 min SEM, RVA, DSC, XRD RF treatment provoked aggregation of starch granules and enhanced their size.RF treatment induced a reduction in RC and short-range order of granules.RS was greater in RF modified starches. The G’ and G’’ of RF treated samples were increased while reverse trend was observed in terms of tan δ Zhang et al (2022) Ultraviolet (UV) corn, waxy corn, wheat and potato wavelength: 254 nm; intensity: 33.4 W/m2 for 8 h XRD, HPSEC, physicochemical properties Moisture content and RC diminished upon UV irradiation. UV induced a reduction in molecular weight of corn, waxy corn and wheat while it was vice versa in case of potato starch.…”

Section: Impacts Of Non-ionizing Radiations On Starchmentioning

confidence: 95%

Ionizing and nonionizing radiations can change physicochemical, technofunctional, and nutritional attributes of starch

et al. 2023

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Radio frequency treatment improved the slowly digestive characteristics of rice flour

Cited by 29 publications

References 36 publications

Determination of Nutritional and Antioxidant Properties of Maya Nut Flour (Brosimum alicastrum) for Development of Functional Foods

Determination of Nutritional and Antioxidant Properties of Maya Nut Flour (Brosimum alicastrum) for Development of Functional Foods

Microstructure, Digestibility and Physicochemical Properties of Rice Grains after Radio Frequency Treatment

Ionizing and nonionizing radiations can change physicochemical, technofunctional, and nutritional attributes of starch

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