Properties Of Flour Research Articles

The Influence of Substrate and Strain on Protein Quality of Pleurotus ostreatus

Background: The effect of substrate and strain on the nutritional and functional properties of mushroom flours and protein concentrates (PCs) has not thoroughly been investigated. Methods: The proteins of P. ostreatus flours (strains AMRL144 and 150) were isolated following alkaline extraction (pH 12) and isoelectric precipitation (pH 4) as it was determined by the solubility curves. The protein quality of the flours and PCs were evaluated by determining the protein solubility index (PSI) and their functional properties, such as water (WAC) and oil absorption capacity (OAC), foam capacity (FC), foam stability (FS) and emulsion stability (ES). The amino acid (AA) composition of the flours was determined by reversed-phase liquid chromatography after protein hydrolysis and o-phthalaldehyde derivatization. Results: The PSIs of the flours and PCs of P. ostreatus were comparable to those of soy protein flours and protein concentrates. The highest AA concentration was found for both strains when cultivated on the barley and oat straw (BOS) substrate, showing a similar trend as the protein content. A principal component analysis (PCA) indicated an impact of the strain on the functional properties. Conclusions: Both strains can produce high quality proteins especially when cultivated on wheat straw (WS). The FS was positively correlated with the P. ostreatus strain AMRL150 whereas the FC was positively correlated with AMRL144.

Transformation of quinoa seeds to nanoscale flour by ball milling: Influence of ball diameter and milling time on the particle sizing, microstructure, and rheology

Among various size reduction techniques, high-energy ball milling is one of the most attractive means for plant-based foods. The objectives of the work were to investigate the influence of ball diameters (3, 6, and 13 mm) and milling time (2, 4, and 6 h) on particle size and microstructural properties of quinoa flours. Particle size analysis demonstrated that ball-milled particles were mostly in the range of nanoscales (122–295 nm). A longer milling time with larger balls significantly increased the particles to microscale (3.58 μm). The scanning electron microscopy displayed the conversion of quinoa starch granules into flakes after ball milling, however, the X-ray diffraction crystallinity peak observed at a 2θ value of 19–20° did not change. The AFM roughness parameters, arithmetic and squared mean heights of flours increased with increasing ball diameters. These results provided new insights for the application of ball milling, in particular in functional foods and pickering emulsion.

Techno-functional and physicochemical properties of corn flours as potential food ingredients

Background and Objectivescorn plays a crucial role in food security and nutrition. This study aimed to assess the impact of three corn cultivars (Advanta, Leptra, and Porva) and varying particle sizes of flours on estimated glycemic index (eGI), techno-functional properties, and rheological behaviors, crucial in defining their technological properties. FindingsWAI and WSI presented differences among particle sizes for Advanta and Leptra corn flours, whereas Porva flour displayed consistent results regardless of particle sizes. Notably, while Advanta and Leptra did not showed differences in eGI and its fractions, Advanta (174.4 µm) demonstrated the lowest eGI at 32.21, alongside higher water-holding capacity (WHC) compared to wheat flours. Further findings included an initial Emulsification Activity Index (EAI) of 40.55 m2/g and a minimum gelation concentration (LGC) of 12 %. Additionally, rheological characterization indicated a non-Newtonian and pseudoplastic behavior. Conclusionsthis study presented a corn flour with high resistant starch content and low glycemic index with functional properties that could be applied to manufacture healthy food requiring high water solubility, greater emulsification capacity, and water retention capacity greater than conventional flours. Significance and Noveltythe study on intrinsic and extrinsic factors that can modulate the glycemic index of corn becomes crucial. This exploration holds the potential to design healthy commercially viable products.

Comparative study on effect of pomegranate peel powder as natural preservative and chemical preservatives on quality and shelf life of muffins

This research aims to investigate the potential of utilizing pomegranate peel powder (PPP) as a natural preservative in muffin preparation. Pomegranate peel is a rich source of bioactive compounds, including phenolics, flavonoids, and tannins, which possess high antioxidant and antimicrobial properties. The In-Vitro antifungal activity of pomegranate peel powder (8% PPP), potassium sorbate (0.1% PS) and calcium propionate (0.5% CP) was assessed against Penicillium sp. and Aspergillus sp. using poison food technique. The PPP showed the anti-fungal activity by delaying the growth of microorganism on media plate similar to the PS and CP. The effect of utilization of PPP on quality characteristics of muffins were compared with the muffins with chemical preservatives (0.1% PS and 0.5% CP). The viscosity and specific gravity of batter significantly increased from 7.98 to 11.87 Pa s and 1.089–1.398 respectively on addition of 8% PPP. The optical microscopic structure of PPP added batter revealed the decrease in the number of air cells from 24 to 12 with radius range of 6.42–72.72 μm and area range of 511.03–15,383.17 µm2. The functional properties of flour with PPP had higher water absorption capacity, foaming stability, emulsification activity and emulsion stability than others. The addition of PPP significantly increase the weight (32.83 g), and decrease the height (31.3 mm), volume (61.43 cm3), specific volume (1.67 cm3/g) and baking loss (10.19%). The 418.36% increase in fibre content, 14.46% and 18.46% decrease in carbohydrates and energy value was observed in muffin with 8% PPP as compared to control respectively. The total phenols was increased from 0.92 to 12.5 mg GAE/100 g, total tannin from 0.2 to 8.27 mg GAE/100 g, In-vitro antioxidant activity by DPPH from 6.97 to 29.34% and In-vitro antioxidant activity by FRAP from 0.497 to 2.934 mg AAE/100 g in muffins added with 8% PPP. The muffin with PPP was softer than control and muffin with 0.1% PS. The addition of PPP resulted to improve in muffin texture but taste slightly bitter. During the storage of muffins at room temperature (27–30 °C), the moisture content of muffin with PPP was reduced from 17.04 to 13.23% which was higher than the rest of the treatments. Similarly, the hardness of sample with PPP was higher than the sample with 0.5% CP, but lowers than control and sample with 0.1% PS throughout the storage period. The results suggest that pomegranate peel powder can be successfully used as a natural preservative in place of chemical preservatives in muffins, to extend the shelf life. This study provides the opportunity to use PPP as functional ingredient and natural preservative in different bakery products.

Chemical, structural, and techno-functional characterization of yam (Dioscorea) flour from South West Ethiopia

Yam (Dioscorea spp.) is a versatile tuber crop that holds nutritional, cultural, and economic values. Yam is a major source of carbohydrates for tropical Countries and provides various nutrients and health benefits. This study aims to characterize the chemical, structural, and thermal properties of yam flour using various analytical techniques such as scanning electron microscopy (SEM), X-ray diffraction (XRD), and thermal analysis. Additionally, the pasting and rheological properties of yam flour were evaluated, as they are crucial for product development and enhancing the value of this unconventional vegetable. D. cayenensis complex had the highest total starch (64.63 ± 1.61 %) and soluble sugar (4.95 ± 0.46 %) content, which was significantly higher than other yam species. The amylose content of yam flours showed significant (p < 0.05) differences among the yam species. D. cayenensis flour exhibited significantly the highest peak (2923.66 cP) and steak back viscosity (2097.66 cP) among the yam species associated with their greater amylose content. There were notable variations in pasting and gelatinization parameters among the species. The peak temperatures of D. bulbifera and D. cayenensis complex were significantly (p < 0.05) higher than D. cayenensis and D. rotundata flours. The rheological measurements of yam flours demonstrated solid-like behavior with varying intensities. Furthermore, the morphology of tuber yam flour particles was oval to ellipsoidal shaped, with some appearing ovoid, and the smaller granules appearing spherical. The X-ray diffraction showed that all yam flours exhibit a B-type pattern. This study provide a better understanding of this unconventional vegetable's potential applications in the food industry and contribute to its value addition.

Functionalization of wheat bread with prebiotic dietary insoluble fiber from orange-fleshed sweet potato peel and haricot bean flours

The development of functional foods is leading the way toward making diets more beneficial for human health. Prebiotics are among the simplest and safest ways to address some of this issue. However, the selection of simple food systems that better convey their functional properties remains an area that needs further investigation. Thus, this study aims to contribute to the aforementioned concern by developing functional and nutritionally balanced bread. Composite flour was formulated using wheat, orange flashed sweet potato peel (OFSPP), and haricot bean flours. Proximate and β-carotene content, functional, pasting, and physical properties of composite flours, and quality parameters of the developed bread were determined and analyzed by employing appropriate methods. The functionality of the composite flours has been increased in terms of both dietary fibers (2–8.4 g/100g) and β-carotene content (ND–731μg/100g). Similarly, the protein content of the formulated flour has increased from 11.25 to 17.4 g/100g. The consumer-based sensorial investigation further revealed that the produced bread's sensory acceptability is not markedly compromised by the addition of OFSPP and haricot bean flour up to 10% and 20%, respectively. Nevertheless, animal and human gut microbiome studies are still needed in the future to further reinforce the findings of this study.

Germination-induced modifications of starch structure, flour-processing characteristics, and in vitro digestive properties in maize

Current research on maize germination suffers from long sampling intervals, and the relationship between the starch structure and the processing properties of flour in maize is still unclear. This study observed the effect of germination on the structure and composition of maize starch and the processing properties of maize flour over a 72 h period using a short interval sampling method. At 36 h, the short-range ordered structure, crystallinity, and enthalpy of starch reached the highest values of 1.02, 34.30%, and 9.90 J/g, respectively. At 72 h, the ratios of rapidly-digested starch (RDS) and slowly-digested starch (SDS) enhanced to 29.37% and 28.97%; the RS content reduced to 35.37%; and the flow properties of the starch were improved. This study enhances the understanding of the effects of germination on the processing properties of maize starch and flour, determines the appropriate application, and recommends the use of germination in the food industry.

Evaluation of Physical Characteristics and Impact of Germination on Functional Properties of Quinoa (Chenopodium quinoa Willd.)

Background: Quinoa is a nutrient-dense pseudocereal with remarkable nutritional quality. It is a gluten-free crop that provides a balanced set of essential amino acids and possesses hypoglycemic and free fatty acid-lowering properties. Quinoa has gained popularity in the current era due to its tolerance to extreme weather conditions, nutritional composition and other industrial applications. Methods: The present study analyzed the physical and functional properties of quinoa using standard procedures and assessed the impact of germination on these properties. Germinated flour was developed by soaking quinoa seeds overnight and allowing for germination for 72 hours in an incubator at 20±2°C at 80-90% humidity. Germinated seeds were oven-dried at 60±2°C for 45 minutes, followed by grinding into flour and storing the flour in a dry and air-tight container for further analysis. Result: The study findings showed that quinoa seeds had good physical properties. All functional properties viz water absorption capacity, oil absorption capacity, emulsion and foaming properties of quinoa flour improved on germination except flour solubility. It is concluded that germination is a cost-effective processing technique for enhancing the functional properties of quinoa flour, so as to increase its industrial use for product development. Germinated quinoa flour can be utilized in the development of various infant formulas.

Heat-drying and size reduction-treated tapioca flour stabilized oil-in-water emulsion-loaded eugenol: Physical properties, stability, and in vitro gastrointestinal digestion

Native tapioca is strongly hydrophilic and hence not surface active in an emulsion. This research improved the functional properties of tapioca flour using physical modifications as heat-drying (HD) and combined heat-drying and ball milling (HD-Bmill) to act as a particle stabilizer in Pickering oil-in-water emulsions. The modified tapioca flour-stabilized emulsion was used to encapsulate eugenol (oil-soluble bioactive compound), and eugenol stabilities during storage and in vitro gastrointestinal digestion were investigated. Results showed that the HD and HD-Bmill treatments changed the morphology and physicochemical properties of the tapioca flour, especially by increasing the hydrophobicity and emulsifying ability, expressed as surface activity on the oil droplet surface. The HD and HD-Bmill-stabilized emulsion-loaded eugenol enhanced eugenol encapsulation efficiency (EE) compared to the control emulsion (without flour) and the emulsion containing native flour, resulting in higher antioxidant activity. The HD and HD-Bmill flours improved eugenol stability during storage at room temperature for 14 days compared to native flour. After the eugenol-loaded emulsions had passed through in vitro gastrointestinal digestion, the HD and HD-Bmill flours increased the release of free fatty acids, indicating an increase in lipid digestibility compared to native flour. The HD-Bmill flour also improved eugenol stability during digestion compared to native flour. HD-Bmill flour showed promise as an alternative non-chemical particle stabilizer for applications in functional emulsion foods that encapsulate oil-soluble bioactive compounds.

Impact of non‐thermal processing on the nutritional quality and bioactive properties of industrial hempseed flours and protein isolate

AbstractThere is an unmet demand for plant‐based ingredients with desirable nutritional, techno‐functional properties, and health benefits. In this study, the composition, nutritional quality, and bioactives in industrial hempseed flours and protein isolate generated by milling, germination, isoelectric precipitation (IEP), and enzyme‐assisted extraction (EAE) were evaluated. Moisture, ash, fat, protein, phytic acid, tannin, and trypsin inhibitor content of the hempseed flours and protein isolate were 2.80%–6.46%, 5.07%–28.89%, 0.00%–31.44%, 22.71%–89.94%, 0.55%–1.05%, 274.24–1300.76 μg/g, and 0.00–42.66 U/g, respectively. IEP resulted in the highest protein content (89.94%), indicative of its effective to isolate hempseed protein. Germination and IEP significantly reduced phytic acid and tannin contents by 1.53‐ and 3.63‐fold, respectively. All processing methods improved in vitro protein digestibility (IVPD). SDS‐PAGE analysis revealed comparable band patterns in milled and protein isolate, with a strong 50 kDa band attributed as edestin. Amino acid analysis showed that EAE augmented total essential amino acids, particularly protease. Milling and pronase treatment yielded the highest and lowest IVPD‐corrected amino acid score (IVPDCAAS) of 76% and 47%, respectively. Milled and germinated flours contained varying amounts of γ‐tocopherol, lutein, zeaxanthin, α‐carotene, and β‐carotene. Germinated flour exhibited elevated levels of total phenolic (14.36 mg/g), and flavonoid (1.76 mg/g) contents, FRAP, TEAC, and DPPH compared to the other flours suggesting superior antioxidant capacity. Strong positive correlations (r &gt;0.70) were found between IVPD and phytic acid for the protein isolate, total phenolic content, and FRAP for IEP and germinated flours. Overall, hempseed flours with diverse properties could be produced using non‐thermal processing.

Physical, Nutritional, Textural and Sensory Properties of Wheat Bread Supplemented with Soybean: Finger Millet and Flax Seeds flour

Two-third population of the world is under-nourished, and lack in required quantity of minerals and proteins. United Nations launched 17 Sustainable Development Goals (SDGs) of which SDG-3 is “health and well-being” to improve the position of malnutrition worldwide. Proteins are essential to human health and in post-covid-19 era, plant proteins production industry is booming to meet the demand of enhanced requirement of vegetative proteins by consumers. Proteins Digestibility-Corrected Amino Acid Score (PDCAAS) of soy protein is 1.00 which is closer to some of the proteins from animal sources. Soy proteins contain balanced amounts of essential amino acids except sulfuric-amino acids like methionine. The blended flour contained equal quantities of soybeans, finger millet, and flax seeds and was added at varying proportions (10%, 15%, 20%, and 25%) with refined wheat flour for fortification purpose. The comprehensive evaluation encompassed nutritional, sensory, and physical attributes of the resulting multigrain bread when compared with a control loaf made exclusively from wheat flour. The bread fortified with a 10% composite flour mixture exhibited properties equivalent to the control bread across parameters such as expansion, specific volume, color, and crumb hardness but with enhanced nutritional value. The data revealed that supplementation of bread with 10% composite flour blend led to a discernible increase in levels of dietary fiber and proteins. We may safely conclude that the incorporation of a well-balanced composite flour blend, comprising soybeans, finger millet, and flax seeds, at 10% level offers a promising avenue to fortify wheat flour bread with enhanced nutritional content that may be helpful in improving the nutritional status of people as a part of Sustainable Development Goals of UN as the bread is a common food item of the poor also. Objective: Bread is the common food of all people throughout the world and wheat flour the most abundant component that contain high quantity of gluten and is deficient in balanced nutrients. The purpose of this study was to develop highly nutritious multi-grain bread to fight with malnutrition as a part of Sustainable Development Goal-3 of UN. Methodology: Composite flour containing equal amounts of soybean, finger millet and flax seed was prepared. The bread was prepared using different combinations of wheat flour with 10, 15, 20 and 25% composite flour. Physio-chemical and sensory properties of wheat flour (control) and different combinations with composite flour were measured using standard parameters and protocol. Results: The nutritional, sensory, and physical attributes of the multigrain bread when compared with a control wheat flour loaf, revealed that the bread fortified with a 10% composite flour mixture possessed similar expansion, specific volume, color, and crumb hardness with that of control wheat flour bread but showed enhanced nutritional value. The data further revealed that the supplementation of bread with 10% composite flour blend led to a discernible increase in levels of dietary fiber and proteins. These augmented nutritional components may contribute to the overall health benefits of multigrain bread.

Effect of soaking solution and high hydrostatic pressure on in vitro digestibility of β-carotene in gluten free sweet potato noodles

Current work aimed to examine the influence of soaking solution (citric acid, calcium chloride and ascorbic acid) and high hydrostatic pressure (100, 200 and 400 MPa) on gelatinization properties of flour and antioxidant activity alongwith in vitro- digestibility of β-carotene in orange-fleshed sweet potato flour (OSPF) noodles. With the intensity of the HHP application, water absorption capacity increased linearly whereas water swelling capacity decreased in OSPF. Differential scanning calorimetry (DSC) of OSPF indicated a remarkable reduction in peak enthalpy due to gelatinization of starch and denaturation of protein. Hardness and cohesion of OSPF noodles at 400 MPa remarkably decreased whereas springiness increased. Antioxidant capacities of OSPF was gradually increased with the 400 MPa and ascorbic acid-treated OSPF due to the immense contribution of higher contents of TPC. After in vitro digestibility, noodles from OSPF prepared with 400 MPa treated flour exhibited maximum β-carotene retention. Thus, OSPF treated with 400 MPa might be potentially used for the production of noodles with acceptable texture and functional properties.

The effect of microwave-assisted hydrothermal treatment on physicochemical and functional properties of wheat, barley, and rye flours

The aim of this study was to investigate the effect of microwave-assisted hydrothermal process on color, solvent holding capacity, damaged starch content, resistant starch content, gelation and textural properties of wheat, barley, and rye flours. The hydrothermal treatment was conducted by adjusting the moisture content of the flours to 20, 25, 30, 35% following drying of the hydrated flours using a modified microwave oven until the moisture content fell below 8%. As a result, a general increase was observed in solvent (water, lactic acid, sucrose, and sodium carbonate) holding capacity, damaged starch content, b* value, chroma (saturation), redness, ΔE value, and gelatinization temperature of the flours regardless of the cereal type. The variations were more pronounced at higher initial moisture contents. On the contrary, the resistant starch content, L* value, whiteness, and breakdown viscosity decreased as a result of the treatment. The hydrothermal treatment resulted in an increase in maximum viscosity, setback viscosity, and gel hardness for wheat flour, whereas it led to a decrease in these parameters for treated barley and rye flours. Moreover, the impact of the treatment varied depending on the initial moisture content, with a more significant effect observed at moisture contents exceeding 25%.

Influence of Soy Protein Hydrolysates on Thermo-Mechanical Properties of Gluten-Free Flour and Muffin Quality

The influence of protease-assisted hydrolysis on the impact exerted by the soy protein isolate on the thermo-mechanical behavior and baking performance of the gluten-free composite flour, consisting of a mixture of rice and quinoa flours, was investigated. The mPAGE analysis revealed that soluble fractions of the hydrolysates, obtained with bromelain, Neutrase or trypsin, concentrated the peptides with a molecular weight lower than 20 kDa, whereas the insoluble ones retained higher molecular weight fragments. The influence of the separate and cumulative addition of the soluble and insoluble soy peptide fractions on the thermo-mechanical properties of dough was tested by means of a Mixolab device. Regardless of the enzyme used for hydrolysis, the addition of the soluble peptide fraction to the gluten-free composite flour resulted in delayed starch gelatinization, whereas the insoluble one caused a considerable increase in the dough consistency. The most important improvements in the dough behavior were observed when supplementing the gluten-free flour with 10% soy protein hydrolysates obtained with bromelain and trypsin. The gluten-free muffins enriched in soy protein hydrolysate exhibited important differences in terms of moisture, height and specific volume, compared to the control. Moreover, the ABTS- and DPPH-based methods indicated that protein hydrolysate addition caused a significant improvement in the antioxidant activity (by at least 38% and 23%, respectively) compared to the control. In conclusion, soy protein hydrolysate might be successfully used for increasing both the protein content and the antioxidant activity of the muffin samples.

Impact of roasted oat flour on the gas cell structure of steamed oat cake and its underlying mechanism

Roasting (or called stir-frying) can modify the properties of oat flour and improve the poor quality of steamed oat cake, especially uneven gas cell and high hardness, but the underlying mechanism remains unclear. The properties of protein-starch network matrix of oat dough (made by roasted oat flours with gelatinization degrees of 30%, 50% 70% and 90%) before and after steaming were investigated, as well as the air/water interfacial characteristics of oat dough liquor. Results revealed that adding roasted oat flour with moderate gelatinization degree to the raw oat flour (ROF) could significantly improve the quality of steamed oat cakes, and their average pore size and specific volume reached the corresponded maximum values when roasted oat flour with gelatinization degree of 50% (G50) was added, which were 1.97 mm and 2.56 mL/g, respectively. Roasted oat flour with moderately gelatinization could not only facilitate the formation of protein polymers by promoting disulfide cross-linking of larger monomer proteins in both raw and steamed oat dough, but also induce the conversion of random coil to α-helix and β-sheets structure, resulting in an ordered protein secondary structure. Meanwhile, the improvement of short-range molecular order structure of starch in oat dough was observed for ROF/G50（w/w = 1:1）sample (RG50). Additionally, compared to ROF, RG50 sample possessed the strongest foaming stability, which increased from 32.70% to 61.43%. In conclusion, the quality enhancement of steamed oat cake can be attributed to the combined effects of changes in the protein-starch matrix and the thin liquid film induced by moderately roasted oat flour.

Hydrothermal treatment of pearl millet grains: Effects on nutritional composition, antinutrients and flour properties

Pearl millet (Pennisetum glaucum) is one of the major millets with high nutritional properties. This crop exhibits exceptional resilience to drought and high temperatures. However, the processing of pearl millet poses a significant challenge due to its high lipid content, enzyme activity, and presence of antinutrients. Consequently, it becomes imperative to enhance the quality and prolong the shelf life of pearl millet flour by employing suitable technologies. Hydrothermal treatment in the food industry has long been seen as promising due to its potential to reduce microbial load, inactivate enzymes, and improve nutrient retention. This study aims to investigate the effects of hydrothermal treatment on the quality characteristics of pearl millet. The independent variables of the study were soaking temperature (35, 45, 55 °C), soaking time (2, 3, 4 h), and steaming time (5, 10, 15 min). Treatment conditions had a statistically significant effect on nutrient retention. Major antinutrients like tannins and phytates were reduced by 0.99% to 5.94% and 0.36% to 6.00%, respectively, after the treatment. Lipase activity decreased significantly up to 10% with the treatment conditions. The findings of this study could potentially encourage the use of pearl millet flour in the production of various food items and promote the application of hydrothermal treatment in the field of food processing.

Effect of size reduction methods on raw and microwave-parboiled white sorghum and their physico-chemical, functional, rheological, and structural characteristics

There is a growing trend to ameliorate local flour sources to substitute wheat flour. Sorghum grain's nutritional profile is comparable to that of wheat but it is gluten-free and can be consumed by celiac patients. They can be used to provide much-needed healthy alternatives to the grain industry. Hammer, burr, and ball mills were utilized for polished raw and parboiled sorghum flour production to study the effect of various milling techniques on sorghum flour properties. The physico-chemical, functional, rheological, and structural attributes of the different milled white sorghum flours were analyzed. The highest recovery of sorghum flour was from the ball mill 97.46 ± 0.48% and 97.43 ± 0.26% for raw and microwave parboiled sorghum flour, respectively. The particle size of the flour samples produced by the hammer mill have lower geometric mean diameters (raw - 64.26 ± 1.26 μm, and microwave parboiled - 108.93 ± 1.92 μm) than those obtained using other mills. Considering that, particle size is a major determinant of quality. While porosity increased, bulk and true density decreased at higher particle. There is a less significant difference in proximate composition among the samples. The crystallinity value of raw samples follows the order ball mill (BA) (34.08%) > burr mill (BU) (31.54) > hammer mill (HM) (28.96%), and microwave parboiled samples follow the order parboiled ball mill (PBA) (13.58%) > parboiled burr (PBU) (12.86%) > parboiled hammer (PHM) (11.25%). The thermal, and pasting characteristics of the polished raw and microwave-parboiled white sorghum flours were considerably influenced by the type of mills.

Physicochemical, Thermal and Sensory Properties of Microwave-Treated Chickpea Flour (Sattu)

ABSTRACT In the current research, an attempt was made to evaluate the impact of microwave roasting on the various physico-chemical and sensory properties of chickpea flour (sattu). Different power-time combinations (450W for 5–30 mins, 600W for 5–30 mins and 900W for 5–30 mins) were used for roasting of chickpea flour. Sensory evaluation of microwave roasted sattu samples at 900W for 10 min was found to be most acceptable, followed by 450 for 30 min and 600W for 25 min. A significant (p ≤ .05) increase in antioxidant properties (TPC, %DPPH and FRAP) was observed with roasting power and time. The TPC content increased from 9.02 to 30.59 mgGAE/g. Roasting also decreased the antinutritional factors (tannins and phytates). The phytate content decreased from 99.13 to 97.29 mg/100 g while as tannin content decreased from 5.04 to 3.08 mg/g with an increase in roasting power. Microwave roasting resulted in a significant decrease in transition temperatures, the enthalpy values decreased from 4.54 to 2.83J/g.

Emerging approaches to improve barley malt processing and quality: Ultrasound-assisted hydration and ethanol pre-treatment to drying

This work aimed to evaluate how two emerging technologies impact the malting process and the quality of barley malt: ultrasound-assisted hydration and ethanol pre-treatment to drying. All three steps of malting (hydration, germination, and drying), as well as the resulting malt's quality indicators, were evaluated. Conventional and ultrasound-assisted (25 kHz; 91 W/L, 20 °C) hydration were carried out, followed by germination, ethanol (99.5%) pre-treatment (immersion 30 min, 25 °C), and convective drying (50 °C, 1 m/s). Texture analysis demonstrated that the different stages of the malting process modify the structure and composition by increasing or decreasing the compression force in the grain. The ultrasound-assisted hydration improved the second hydration stage, where hydration resistances were greater, reducing hydration time by 38%; moreover, ultrasound accelerated the germination step with root growth 1.17 times greater. During drying, ultrasound-assisted hydration followed by ethanol pre-treatment, reduced drying time by 38.5% (barley) and 17.8% (malt). Both evaluated technologies, therefore, intensify the malting process. In addition, it was demonstrated that their use increased the alpha (9%) and beta-amylase (7%) activity in malt and modified paste and gel-forming properties of barley and malt flours. Therefore, these results suggest that the use of ultrasound improved hydration and germination processes, and ethanol pre-treatment accelerated the drying process because of improved mass transfer, both without negative impact on malt quality.

Prediction of technological properties of wheat flour by combination of UV-VIS-NIR spectroscopy and multivariate analysis methods

Over the last decades, optical spectroscopy methods that do not require complex sample preparation have been widely used to identify and control the composition of food products. In the present study, the possibility of using UV-VIS-NIR spectroscopy combined with multivariate analysis for grading wheat flour into groups differing in technological properties was analyzed. UV-VIS-NIR spectra contain information on the combination and intensity of absorption bands assigned to functional groups of the composition components and determining the technological properties of wheat flour. The database of UV-VIS-NIR spectra of wheat flour samples differing by technological properties was formed into three groups: the first group — wheat flour samples with good baking properties, the second group — with reduced baking properties, the third group — with low baking properties. The visible range of UV-VIS-NIR diffuse reflectance spectrum was used to calculate the color coordinates in the CIE colorimetric system L*a*b*. The greatest difference among the groups in the color coordinates of the samples was found for the coordinate b*, which is associated with the different content of coloring pigments. The spectra database was used to build a classification model for grading wheat flour into quality groups using a combination of principal component analysis and linear discriminant analysis (PCA-LDA) methods. The achieved results indicate that the classification model built on the training sample is able to distinguish wheat flour spectra by quality groups with an accuracy of 96.49%. The effective- ness of the model is verified using a test set of spectra of wheat flour samples. The present study confirms that the combina- tion of UV-VIS-NIR spectroscopy in conjunction with the PCA-LDA method has significant potential for determining a quality group of wheat flour based on technological properties.