Effects of superheated steam on starch structure and physicochemical properties of buckwheat flour during storage

2021 ◽  
pp. 103221
Author(s):  
Lijuan Wang ◽  
Libo Wang ◽  
Aili Wang ◽  
Ju Qiu ◽  
Zaigui Li
Keyword(s):  
Physicochemical Properties ◽  
Superheated Steam ◽  
Starch Structure ◽  
Buckwheat Flour

Effects of superheated steam treatment of wheat on physicochemical properties of wheat flour and cracker quality

2021 ◽  
pp. 103165
Author(s):  
Yuanxiao Liu ◽  
Mengmeng Li ◽  
Yuanfang Liu ◽  
Erqi Guan ◽  
Ke Bian
Keyword(s):  
Physicochemical Properties ◽  
Wheat Flour ◽  
Superheated Steam ◽  
Steam Treatment

scholarly journals Comparison of Morphological and Physicochemical Properties of a Floury Rice Variety upon Pre-Harvest Sprouting

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 746
Author(s):  
Chae-Min Han ◽  
Jong-Hee Shin ◽  
Jung-Bae Kwon ◽  
Jong-Soo Kim ◽  
Jong-Gun Won ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Rice Variety ◽  
Wheat Variety ◽  
Economic Loss ◽  
Rice Grain ◽  
Starch Granules ◽  
Rice Varieties ◽  
Starch Structure ◽  
Gelatinization Properties

Pre-harvest sprouting (PHS) severely reduces rice grain yield, significantly affects grain quality, and leads to substantial economic loss. In this study, we aimed to characterize the physicochemical properties and processing quality of the Garumi 2 flour rice variety under PHS conditions and compare them with those of the Seolgaeng, Hangaru, Shingil, and Ilpum rice varieties and the Keumkang wheat variety. Analysis of the molecular structure of starch revealed uniform starch granules, increased proportions of short-chain amylopectin in DP 6–12 (51.0–55.3%), and enhanced crystallinity (30.7–35.7%) in rice varieties for flour compared with the Ilpum cooking rice variety. PHS significantly altered the starch structure and gelatinization properties of Garumi 2. It also caused surface pitting and roughness in Garumi 2 starch granules and decreased their crystallinity. Collectively, the findings of this study provide important novel insights into the effects of PHS on the physicochemical properties of Garumi 2 floury rice for flour.

scholarly journals Improvement in Physicochemical, Microbial, and Sensory Properties of Common Squid (Todarodes pacificus Steenstrup) by Superheated Steam Roasting in Combination with Smoking Treatment

2019 ◽  
Vol 2019 ◽  
pp. 1-15 ◽  
Author(s):  
Lisa Andriani Sutikno ◽  
Khawaja Muhammad Imran Bashir ◽  
Hari Kim ◽  
Yeseul Park ◽  
Na Eun Won ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Shelf Life ◽  
Superheated Steam ◽  
Antimicrobial Activities ◽  
Food Ingredients ◽  
Significance Level ◽  
Texture Profile ◽  
Todarodes Pacificus ◽  
Common Squid ◽  
The Common

The common squid (Todarodes pacificus) is one of the most widely consumed food ingredients in East Asian countries, especially Korea and Japan. It is generally marketed raw, which leads to inconvenient preparation, less commercial value, and short shelf life. Therefore, in order to handle these problems, superheated steam roasting (260°C heater, 240°C steam for 4 min) in combination with smoking treatment (15 min) using sawdust from the oak tree was used to process squid before mixing with vegetables and special sauce to make a ready-to-eat squid dish in an effective packaging. The processed squid product showed favorable sensory characteristics (appearance, odor, color, flavor, and texture) and physicochemical properties including maintained pH level (pH > 6.4), low microbial activity (4.74 ± 4.27 log CFU/g), low VBN level (18.27 ± 0.52 mg%), and good texture profile during storage for 10 days at 10°C. Results were significant at the significance level of p<0.05. Findings of this study suggest that the superheated steam-roasting treatment was the best method to maintain nutritional value of the common squid. It also showed favorable sensory and physicochemical properties, while smoking treatment prolonged the shelf life through enhancing antioxidant and antimicrobial activities and enriched flavor of the squid product.

scholarly journals Physicochemical Properties and Digestion of Lotus Seed Starch under High-Pressure Homogenization

Nutrients ◽  
2019 ◽  
Vol 11 (2) ◽  
pp. 371 ◽  
Author(s):  
Zebin Guo ◽  
Beibei Zhao ◽  
Liding Chen ◽  
Baodong Zheng
Keyword(s):  
High Pressure ◽  
Physicochemical Properties ◽  
Pasting Properties ◽  
Deionized Water ◽  
High Pressure Homogenization ◽  
Rat Stomach ◽  
Lotus Seed ◽  
Starch Structure ◽  
Digestion Efficiency

Lotus seed starch (LS), dispersed (3%, w/v) in deionized water was homogenized (0–180 MPa) with high-pressure homogenization (HPH) for 15 min. The effects of HPH treatment on the physicochemical properties of the starch system were investigated. The properties were affected by HPH to various extents, depending on the pressure. These influences can be explained by the destruction of the crystalline and amorphous regions of pressurized LS. The short-range order of LS was reduced by HPH and starch structure C-type was transformed into B-type, exhibiting lower transition temperatures and enthalpy. The LS absorbed a great deal of water under HPH and rapidly swelled, resulting in increased swelling power, solubility and size distribution. It then showed “broken porcelain-like” morphology with reduced pasting properties. Digestion of pressurized LS complex investigated by a dynamic in vitro rat stomach–duodenum model showed higher digestion efficiency and the residues exhibited gradual damage in morphology.

scholarly journals Starch Structure and Physicochemical Properties of Colored Rice Varieties

2016 ◽  
Vol 61 (3) ◽  
pp. 153-162
Author(s):  
Ji-Young Park ◽  
◽  
Sung-Hwan Oh ◽  
Sang-Ik Han ◽  
Yu-Young Lee ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Rice Varieties ◽  
Starch Structure ◽  
Colored Rice

Characteristics of Grain Physicochemical Properties and the Starch Structure in Rice Carrying a Mutated ALK/SSIIa Gene

2020 ◽  
Vol 68 (47) ◽  
pp. 13950-13959
Author(s):  
Changquan Zhang ◽  
Yong Yang ◽  
Zhuanzhuan Chen ◽  
Fei Chen ◽  
Lixu Pan ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Starch Structure

Effect of Superheated Steam Treatment on the Physicochemical Properties of Extruded Rice Snack

2015 ◽  
Vol 19 (3) ◽  
pp. 263-268
Author(s):  
Si-Yeon Lee ◽  
◽  
Bum-Soo Ko ◽  
Jun-Kyu Park ◽  
Eun-Hee Choi ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Superheated Steam ◽  
Steam Treatment
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