Impact of Superheated Steam Drying on Millet Analogue Rice: Evaluation of Textural, Cooking, Functional, and Structural Properties

IF 2.5 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
S. Ganga Kishore, Madhuresh Dwivedi, Singamayum Firdosh Nesha, Sandip Sanjay Gite, J. Deepa, G. Jeevarathinam
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Abstract

This study investigated the effects of super-heated steam drying (SSD) on the textural, functional, cooking, rheological, and structural characteristics of millet analogue rice (MAR), formulated from pearl millet, sorghum, and parboiled rice through hot extrusion technology. Drying experiments were conducted at varying temperatures (120°C, 140°C, and 160°C) and thicknesses (2 mm, 4 mm, and 6 mm). Their impact on quality parameters, including water absorption index (WAI), color difference (ΔE), water absorption ratio (WAR), cooking loss (CL), water solubility index (WSI), and cooking time (CT), was analyzed and optimized using the Central Composite Design (CCD) within the framework of Response Surface Methodology (RSM). Optimal drying conditions were identified at 120°C and 2 mm thickness, achieving a ΔE of 3.51, a CT of 28.74 min, a WAR of 7.12, a CL of 8.06%, a WAI of 3.45 g/g, and a WSI of 6.23%, with a desirability value of 0.969. The optimized drying parameters significantly influenced the pasting and textural attributes of MAR (p < 0.05) compared to undried MAR. Rheological analysis demonstrated that both super-heated steam-dried and undried MAR exhibited superior elastic properties relative to viscosity. FTIR spectroscopy revealed modifications in the spectral region of 900–1100 cm−1, indicating higher crystallinity in the dried MAR. Differential Scanning Calorimetry (DSC) analysis indicated reduced onset temperature and enthalpy, suggesting partial gelatinization and loss of crystalline order due to drying. Furthermore, scanning electron microscopy (SEM) revealed smoother and flatter surface morphology in the dried MAR compared to undried MAR. Overall, the findings elucidate the role of super-heated steam drying in enhancing the quality and structural integrity of MAR, thereby contributing to the development of superior MAR under optimized drying conditions.

过热蒸汽干燥对谷子类大米的影响:质地、烹饪、功能和结构特性的评价。
以珍珠粟、高粱和半熟大米为原料,采用热挤压技术制备了小米模拟米(MAR),研究了过热蒸汽干燥(SSD)对其质地、功能、蒸煮、流变学和结构特性的影响。在不同温度(120°C、140°C和160°C)和厚度(2mm、4mm和6mm)下进行干燥实验。在响应面法(RSM)框架下,利用中心复合设计(CCD)分析并优化了各组分对水分吸收指数(WAI)、色差(ΔE)、吸水率(WAR)、蒸煮损失(CL)、水溶性指数(WSI)和蒸煮时间(CT)等品质参数的影响。最佳干燥条件为120°C,厚度为2 mm,获得ΔE为3.51,CT为28.74 min, WAR为7.12,CL为8.06%,WAI为3.45 g/g, WSI为6.23%,理想值为0.969。优化后的干燥参数显著影响了MAR的糊化和结构属性(p -1),表明干燥后MAR的结晶度更高。差示扫描量热法(DSC)分析表明,起始温度和焓降低,表明干燥导致了部分糊化和结晶顺序的丧失。此外,扫描电子显微镜(SEM)显示,干燥后的MAR表面形貌比未干燥的MAR更光滑、更平坦。总体而言,这些发现阐明了过热蒸汽干燥在提高MAR质量和结构完整性方面的作用,从而有助于在优化干燥条件下开发出优质MAR。
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来源期刊
Journal of texture studies
Journal of texture studies 工程技术-食品科技
CiteScore
6.30
自引率
9.40%
发文量
78
审稿时长
>24 weeks
期刊介绍: The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference. Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to): • Physical, mechanical, and micro-structural principles of food texture • Oral physiology • Psychology and brain responses of eating and food sensory • Food texture design and modification for specific consumers • In vitro and in vivo studies of eating and swallowing • Novel technologies and methodologies for the assessment of sensory properties • Simulation and numerical analysis of eating and swallowing
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