Like most roots and tubers, taro (Colocasia esculenta) corms have a short shelf-life due to the high moisture content, which aggravates their post-harvest losses. They also contain high amounts of calcium oxalates, li...Like most roots and tubers, taro (Colocasia esculenta) corms have a short shelf-life due to the high moisture content, which aggravates their post-harvest losses. They also contain high amounts of calcium oxalates, limiting their use in food applications. To help add value and diversify the use of taro corms as well as curb food losses, various strategies have been proposed, such processing of the corms into flour. This study aimed at evaluating the total oxalate content and techno-functional properties of taro flour as affected by the pre-gelatinization conditions (i.e., method and time). Pre-gelatinized taro flour was prepared by subjecting peeled and cleaned taro corms to roasting (190°C), boiling (100°C), and steaming (100°C) for 10 min, 20 min and 30 min, respectively, for each method, followed by drying at 55°C and milling. Generally, all the properties of flour were significantly affected by the pre-gelatinization conditions (P 0.05). The total oxalate content of the pre-gelatinized taro flour ranged from 33.26 to 76.90 mg/100g. Pre-gelatinization by boiling significantly reduced the oxalate content (56.7%), while roasting resulted in the least reduction (36.2%). The flour colour i.e. L<sup>*</sup>, hue, and chroma ranged from 38.47° - 70.30°, 42.64° - 69.43°, and 7.78° - 10.58°, respectively. Roasting resulted in flour with the largest L<sup>*</sup> (70.30°) and hue angle (69.43°). Boiling also resulted in flour with the highest bulk density (BD) (0.86 g/cm<sup>3</sup>) and the lowest water solubility index (WSI) (9.39%). Steamed flour had the highest water absorption index (WAI) (3.81 g/g), water holding capacity (WHC) (4.59 g/g), and swelling capacity (SC) (4.86 g/g). This study shows that pre-gelatinization (i.e. by boiling, steaming or roasting) significantly affects the total oxalate content and techno-functional properties of taro flour, which in turn influences its use in other food applications thus increasing the utilization and production of taro simultaneously.展开更多
In the present study,three varieties of kidney beans(Red Rajma(RR),Rajma Chitra(RC),and Rajma Sharmili(RS))were physically characterized and the effect of pre-gelatinization by microwave and hot water on functional an...In the present study,three varieties of kidney beans(Red Rajma(RR),Rajma Chitra(RC),and Rajma Sharmili(RS))were physically characterized and the effect of pre-gelatinization by microwave and hot water on functional and pasting properties of flour were studied.A significant difference was observed in the physical properties of all the kidney beans,indicating that they can be easily characterized and identified based on physical properties.Pre-gelatinization treatment led to variation in color,functional and pasting properties of flours.Color parameters L^(*),b^(*),chroma,and hue values reduced with the treatment,whereas a^(*) and total color difference(△E)values increased.Water absorption capacity(WAC)and oil absorption capacity(OAC)varied in the range of 1.15-1.91%and 1.25-1.75%for microwave and hot water treatment,respectively.The highest value of WAC and OAC was observed for microwave-treated RC and hot water-treated RR,respectively.WAC increases with both treatments,whereas OAC increases only with water bath cooking.Functional group analysis(FTIR)showed no major peaks shifting in water bath treatment,whereas a slight deflation of certain peaks was observed in the case of microwave treatment.Pasting curves showed a significant reduction in peak and final viscosity after pre-gelatinization treatment;however,none of the samples showed any breakdown during cooking.展开更多
Starch is the most abundant organic compound in nature,second only to cellulose.However,the conserved structure of native starches limits their properties and applications.Therefore,it is often necessary to modify the...Starch is the most abundant organic compound in nature,second only to cellulose.However,the conserved structure of native starches limits their properties and applications.Therefore,it is often necessary to modify them to obtain specific properties.As a common green and safe physical modification method,pre-gelatinization can improve the cold water solubility and swelling power of starch.The typical preparation methods of pre-gelatinized starch include spray drying,extrusion,and drum drying.Spray-dried pre-gelatinized starch still had good granule shape,but the increase of cold water solubility and cold paste viscosity was relatively small.Extruded and drum-dried pre-gelatinized starch showed serious structure destruction,significant increases in cold water solubility and cold paste viscosity,but relatively low hot paste viscosity.The properties of pre-gelatinized starch obtained by different methods are different,so do their effects on the quality of flour products.Wheat flour products,as one of the leading staple food for the people all over the world,play a vital role in people's daily life.With the improvement of people's living standards,more and more special flour products with unique features have received attentions of consumers and researchers.However,the sensory characteristics of special flour products are often inferior to traditional flour products,which limits its development.The unique functional characteristics of pre-gelatinized starch make it expected to play an essential role in the quality improvement of featured flour products.In this paper,the granule morphology,crystal structure,hydration and gelatinization properties of pre-gelatinized starch prepared by three common methods and their application in flour products were reviewed,which provides a theoretical basis for the application of pre-gelatinized starch in food industry.展开更多
文摘Like most roots and tubers, taro (Colocasia esculenta) corms have a short shelf-life due to the high moisture content, which aggravates their post-harvest losses. They also contain high amounts of calcium oxalates, limiting their use in food applications. To help add value and diversify the use of taro corms as well as curb food losses, various strategies have been proposed, such processing of the corms into flour. This study aimed at evaluating the total oxalate content and techno-functional properties of taro flour as affected by the pre-gelatinization conditions (i.e., method and time). Pre-gelatinized taro flour was prepared by subjecting peeled and cleaned taro corms to roasting (190°C), boiling (100°C), and steaming (100°C) for 10 min, 20 min and 30 min, respectively, for each method, followed by drying at 55°C and milling. Generally, all the properties of flour were significantly affected by the pre-gelatinization conditions (P 0.05). The total oxalate content of the pre-gelatinized taro flour ranged from 33.26 to 76.90 mg/100g. Pre-gelatinization by boiling significantly reduced the oxalate content (56.7%), while roasting resulted in the least reduction (36.2%). The flour colour i.e. L<sup>*</sup>, hue, and chroma ranged from 38.47° - 70.30°, 42.64° - 69.43°, and 7.78° - 10.58°, respectively. Roasting resulted in flour with the largest L<sup>*</sup> (70.30°) and hue angle (69.43°). Boiling also resulted in flour with the highest bulk density (BD) (0.86 g/cm<sup>3</sup>) and the lowest water solubility index (WSI) (9.39%). Steamed flour had the highest water absorption index (WAI) (3.81 g/g), water holding capacity (WHC) (4.59 g/g), and swelling capacity (SC) (4.86 g/g). This study shows that pre-gelatinization (i.e. by boiling, steaming or roasting) significantly affects the total oxalate content and techno-functional properties of taro flour, which in turn influences its use in other food applications thus increasing the utilization and production of taro simultaneously.
文摘In the present study,three varieties of kidney beans(Red Rajma(RR),Rajma Chitra(RC),and Rajma Sharmili(RS))were physically characterized and the effect of pre-gelatinization by microwave and hot water on functional and pasting properties of flour were studied.A significant difference was observed in the physical properties of all the kidney beans,indicating that they can be easily characterized and identified based on physical properties.Pre-gelatinization treatment led to variation in color,functional and pasting properties of flours.Color parameters L^(*),b^(*),chroma,and hue values reduced with the treatment,whereas a^(*) and total color difference(△E)values increased.Water absorption capacity(WAC)and oil absorption capacity(OAC)varied in the range of 1.15-1.91%and 1.25-1.75%for microwave and hot water treatment,respectively.The highest value of WAC and OAC was observed for microwave-treated RC and hot water-treated RR,respectively.WAC increases with both treatments,whereas OAC increases only with water bath cooking.Functional group analysis(FTIR)showed no major peaks shifting in water bath treatment,whereas a slight deflation of certain peaks was observed in the case of microwave treatment.Pasting curves showed a significant reduction in peak and final viscosity after pre-gelatinization treatment;however,none of the samples showed any breakdown during cooking.
基金The fund of National Engineering Laboratory/Provincal Key Laboratory of Food Science Discipline,Henan University of Technology[NL2021005]High-level Talent Scientific Research Startup Fund Program of Henan University of Technology[grant number 2020BS048]+2 种基金Innovative Funds Plan of Henan University of Technology[2020ZKCJ12]National Technical System for Wheat Industry In China[CARS-03]Technical System of Wheat Industry in Henan Province of China[S2021-G06].
文摘Starch is the most abundant organic compound in nature,second only to cellulose.However,the conserved structure of native starches limits their properties and applications.Therefore,it is often necessary to modify them to obtain specific properties.As a common green and safe physical modification method,pre-gelatinization can improve the cold water solubility and swelling power of starch.The typical preparation methods of pre-gelatinized starch include spray drying,extrusion,and drum drying.Spray-dried pre-gelatinized starch still had good granule shape,but the increase of cold water solubility and cold paste viscosity was relatively small.Extruded and drum-dried pre-gelatinized starch showed serious structure destruction,significant increases in cold water solubility and cold paste viscosity,but relatively low hot paste viscosity.The properties of pre-gelatinized starch obtained by different methods are different,so do their effects on the quality of flour products.Wheat flour products,as one of the leading staple food for the people all over the world,play a vital role in people's daily life.With the improvement of people's living standards,more and more special flour products with unique features have received attentions of consumers and researchers.However,the sensory characteristics of special flour products are often inferior to traditional flour products,which limits its development.The unique functional characteristics of pre-gelatinized starch make it expected to play an essential role in the quality improvement of featured flour products.In this paper,the granule morphology,crystal structure,hydration and gelatinization properties of pre-gelatinized starch prepared by three common methods and their application in flour products were reviewed,which provides a theoretical basis for the application of pre-gelatinized starch in food industry.
