Thermal treatments reduce rancidity and modulate structural and digestive properties of starch in pearl millet flour

Vinutha, T.; Kumar, Dinesh; Bansal, Navita; Krishnan, Veda; Goswami, Suneha; Kumar, Ranjeet; Kundu, Aditi; Poondia, Vijaykumar; Rudra, Shalini Gaur; Muthusamy, Vignesh; Prashat, G. Rama; Paramesh, Venkatesh; Kumari, Sweta; Jaiswal, Pranita; Singh, Archana; Sachdev, Archana; Singh, Sher; Satyavathi, Tara; Ramesh, S. V.; Praveen, Shelly

doi:10.1016/j.ijbiomac.2021.12.011

Cited by 30 publications

(10 citation statements)

References 29 publications

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“…Similarly, Adebowale et al (2020) noted that MW treatment at 90 kJ/100 g can reduce the fat acidity by 50% in sorghum flour. It is mainly to the thermal effect on lipase activity, similarly, Vinutha et al (2022) reported that the thermal treatment affects the biochemical process of hydrolytic and oxidative rancidity and reduces the FFA in pearl millet flour.…”

Section: Flour Fat Ranciditymentioning

confidence: 97%

Microwave treatment effect on functional and pasting properties, and storage stability of white finger millet

Ananthu¹,

Buvaneswaran

Meena

et al. 2023

J Food Process Engineering

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Microwave (MW) treatment is a promising technique in cereal processing to improve nutritional quality. The present study investigated the effect of MW power level and exposure time on white finger millet flour (WFMF). Nine different MW treatment combinations were taken based on power level (720 W, 840 W, and 900 W), and exposure time (2 min, 4 min, and 6 min), after the MW treatment the flours are stored at 45 C for 15 days for storage study. The physicochemical, functional, pasting properties, and storage stability of the treated flours were analyzed. According to the results of the study, MW power level and exposure time significantly (p < 0.05) affected the color, swelling power, and water and oil absorption index. The MW treatment reduces the free fatty acid (FFA) and peak viscosity of the samples. The storage study for up to 15 days reveals the changes in color, FFA, and pasting properties of the sample. During storage, the change in FFA content was higher in control untreated flour (CF) than MW treated samples. Due to the structural changes in the starch molecules, the viscosity of MW treated samples was reduced drastically than the CF sample. Results denote that both MW power level and exposure time had a significant effect to alter the functionality and storage stability of WFMF. Practical ApplicationsWhite finger millet (WFM) is the major raw material used for numerous cereal-based products. Microwave (MW) treatments are a novel and promising technology used in cereal processing. A study on changes in finger millet properties under MW treatment helps to improve/alter the functional properties of millet flour, which can be used in new product development. Based on the study, MW treatment significantly improves storage stability by reducing the free fatty acid content, so MW treatment can be used to maintain the quality of the WFM during the storage period to minimize storage losses.

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Section: Flour Fat Ranciditymentioning

confidence: 97%

Microwave treatment effect on functional and pasting properties, and storage stability of white finger millet

Ananthu¹,

Buvaneswaran

Meena

et al. 2023

J Food Process Engineering

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“…This is likely because the oxidative enzymes in cereals, lipoxygenase, peroxidase and polyphenol oxidase, which are mainly responsible for oxidative rancidity, can be more thermolabile than lipases, which are responsible for hydrolytic rancidity. Vinutha et al (2022) found that hydrothermal treatment followed by micronization of conditioned whole‐grain pearl millet meal resulted in complete or almost complete inactivation of these oxidative enzymes, whereas the lipase activity was only reduced by approximately 50%.…”

Section: Resultsmentioning

confidence: 99%

“…Thermal treatment of the intact or milled cereal grain can retard the development of rancidity in milled whole grain food products by inactivating the lipid‐degrading enzymes. See, for example, Vinutha et al (2022) who investigated the effect of different thermal treatments on the activity of the various enzymes responsible for fat rancidity in pearl millet. With oats, wet or dry heat treatments are routinely applied during grain processing to stabilize the oat flakes and flour products because of their high fat content (Heiniö et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

Reduction in rancidity development in fortified whole‐grain maize meal by hot‐air drying of the grain

Taylor,

de Kock,

Makule

et al. 2024

Cereal Chem

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Background and ObjectiveMaize is the major staple in sub‐Saharan Africa. Whole‐grain maize meal (WGMM) is highly susceptible to rancidity development. This work investigated whether rancidity development in micronutrient‐fortified WGMM is retarded by drying the grain of safe moisture content to below this level using a commercial hot‐air grain dryer prior to milling.FindingsFat acidity (hydrolytic rancidity measure) of WGMM from maize dried to 11.6% moisture and stored for 47 days at 40°C was only 61% of meal from the undried grain control (13.3% moisture). Peroxide value (oxidative rancidity measure) was only 53%. With the exception of riboflavin, there was no reduction in fortificant micronutrients during meal storage. Descriptive sensory evaluation indicated greater similarity to the control for stored maize meal and its stiff porridge from dried maize than for meal and porridge from undried maize.ConclusionsDrying maize grain to 11.6% moisture substantially retards rancidity development in fortified WGMM development, probably by inactivating the grain's lipase and oxidative enzymes, providing a shelf life of at least 20 weeks at 25°C.Significance and NoveltyThis simple process to extend the shelf life of whole‐grain maize meal is implementable by any mill with access to a hot‐air grain dryer.This article is protected by copyright. All rights reserved.

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“…The lower lipid content in flours is favorable for prolonging shelf life, as flours with higher levels are prone to enzymatic oxidation that produces free fatty acids that contribute to rancidity. These processes can cause changes in the flour color, reduced texture and taste, odor generation, and nutritional changes (Vinutha et al, 2022).…”

Section: Proximate Compositionmentioning

confidence: 99%

Nutritional and technological properties of pulp and peel flours from different mango cultivars

Izidoro

Leonel

et al. 2023

Food Sci. Technol

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Global mango production generates significant agricultural and industrial waste, including non-standard fruits and peels. Herein, flours obtained from the immature fruits of four mango cultivars (Haden, Keitt, Parwin, and Tommy Atkins) were characterized for their physicochemical properties with the goal of valorization as an ingredient in functional food products. Regardless of cultivar, the peel flours represented excellent sources of fiber, with notable calcium, magnesium, manganese, carotenoids, and antioxidant contents as well as high percentage of large particles and good water retention capacity. Pulp flours exhibit high starch content, light color, and fine granulometry. The mango cultivars strongly interfered with the differentiation of the mango peel and pulp flours. The results presented herein show that understanding the characteristics of flours obtained by processing different parts of the fruits of various cultivars can produce composite mango flours with different nutritional and technological properties, expanding their possible uses in food products and driving sustainable agricultural production in terms of efficient crop waste management.

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Thermal treatments reduce rancidity and modulate structural and digestive properties of starch in pearl millet flour

Cited by 30 publications

References 29 publications

Microwave treatment effect on functional and pasting properties, and storage stability of white finger millet

Microwave treatment effect on functional and pasting properties, and storage stability of white finger millet

Reduction in rancidity development in fortified whole‐grain maize meal by hot‐air drying of the grain

Nutritional and technological properties of pulp and peel flours from different mango cultivars

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