Microstructural, physicochemical, thermal, and rheological properties of buckwheat flour treated with high-pressure at selected moisture contents

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science Pub Date : 2024-06-21 DOI:10.1016/j.jcs.2024.103965

Jasim Ahmed , Linu Thomas , Mehrajfatema Mulla , Fatema Hossain Brishti

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Abstract

This study investigated the role of water in the high-pressure treatment (300–600 MPa/15 min) of buckwheat (Fagopyrum esculentum) flour and property changes in post-process samples. DSC and XRD measurements demonstrated complete gelatinization of buckwheat starch occurred at 600 MPa. The particle size of flour decreased above 450 MPa. HP-treatment successfully transformed the crystalline A-type structure of hydrated samples into a B-type structure. Dry samples did not gelatinize or exhibit any structural change, even at 600 MPa. The progress of gelatinization and gel rigidity of post-process samples were measured on a rheometer. The thermal transition captured in rheometer and DSC differs significantly. The impact of further heating on the pressurized samples resulted in a significant improvement in their mechanical rigidity. Overall, this study confirmed that an optimum flour-to-water ratio should be maintained during HP treatment to achieve the desired changes in buckwheat flour so that it could be used in food formulation.

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在选定含水量下经高压处理的荞麦粉的微观结构、物理化学、热和流变特性

本研究调查了水在荞麦（Fagopyrum esculentum）面粉高压处理（300-600 兆帕/15 分钟）中的作用以及处理后样品的性质变化。DSC 和 XRD 测量表明，荞麦淀粉在 600 兆帕时完全糊化。面粉的粒度在 450 兆帕以上时减小。高压处理成功地将水合样品的 A 型结晶结构转化为 B 型结构。干样品即使在 600 兆帕的压力下也不会发生糊化或任何结构变化。在流变仪上测量了后处理样品的糊化进度和凝胶硬度。流变仪和 DSC 所捕捉到的热转变有很大不同。进一步加热对加压样品的影响导致其机械刚性显著提高。总之，这项研究证实，在高压处理过程中应保持最佳的面粉与水的比例，以实现荞麦粉的理想变化，从而将其用于食品配方。

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来源期刊

Journal of Cereal Science 工程技术-食品科技

CiteScore

7.80

自引率

2.60%

发文量

163

审稿时长

38 days

期刊介绍： The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.