{"title":"Aging-Induced Changes in Popping, Structural, Functional, Thermal, and Crystalline Properties of Roasted Makhana Seeds","authors":"Kalyani Sharma, Shadanan Patel, Shyam Narayan Jha, Mridula Devi, Shiv Nandan, Rajesh Kumar Vishwakarma","doi":"10.1007/s11947-024-03428-7","DOIUrl":null,"url":null,"abstract":"<p>The effect of storage duration on changes in the popping behavior due to structural, physico-chemical, and crystalline property alterations of raw, roasted, and 6-month-stored roasted makhana seeds was studied. The roasted seeds were stored in under airtight polypropylene packets for 6 months. Popped makhana recovery did not change significantly up to 150 days of storage and decreased significantly thereafter. SEM analysis showed that the capillaries were formed in the roasted kernel after 6-month storage due to the slow release of water molecules as a result of starch retrogradation during storage. FTIR analysis showed similar peaks for the functional groups, and 16 volatile compounds were identified by GC-MS analysis. The hydrated particle size of the samples decreased after 6-month storage, which was less than popped makhana but higher than raw makhana seeds. The degree of crystallinity of raw, fresh roasted, and 6-month-stored roasted seeds was 31%, 22.5%, and 30%, respectively. The increase in crystallinity was found to be responsible for the significant reduction in popped makhana recovery after 6-month storage because the water molecules detached from the starch were trapped in the capillaries and changed the starch structure to the crystalline phase.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":null,"pages":null},"PeriodicalIF":5.3000,"publicationDate":"2024-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioprocess Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s11947-024-03428-7","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The effect of storage duration on changes in the popping behavior due to structural, physico-chemical, and crystalline property alterations of raw, roasted, and 6-month-stored roasted makhana seeds was studied. The roasted seeds were stored in under airtight polypropylene packets for 6 months. Popped makhana recovery did not change significantly up to 150 days of storage and decreased significantly thereafter. SEM analysis showed that the capillaries were formed in the roasted kernel after 6-month storage due to the slow release of water molecules as a result of starch retrogradation during storage. FTIR analysis showed similar peaks for the functional groups, and 16 volatile compounds were identified by GC-MS analysis. The hydrated particle size of the samples decreased after 6-month storage, which was less than popped makhana but higher than raw makhana seeds. The degree of crystallinity of raw, fresh roasted, and 6-month-stored roasted seeds was 31%, 22.5%, and 30%, respectively. The increase in crystallinity was found to be responsible for the significant reduction in popped makhana recovery after 6-month storage because the water molecules detached from the starch were trapped in the capillaries and changed the starch structure to the crystalline phase.
期刊介绍:
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.