S. Ganga Kishore, Madhuresh Dwivedi, Singamayum Firdosh Nesha, Sandip Sanjay Gite, J. Deepa, G. Jeevarathinam
{"title":"Impact of Superheated Steam Drying on Millet Analogue Rice: Evaluation of Textural, Cooking, Functional, and Structural Properties","authors":"S. Ganga Kishore, Madhuresh Dwivedi, Singamayum Firdosh Nesha, Sandip Sanjay Gite, J. Deepa, G. Jeevarathinam","doi":"10.1111/jtxs.70046","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>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 (<i>p</i> < 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<sup>−1</sup>, 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.</p>\n </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 5","pages":""},"PeriodicalIF":2.5000,"publicationDate":"2025-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of texture studies","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/jtxs.70046","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
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.
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