{"title":"Mechanical, Powder Flow, Pasting and Morphological Properties of Indian Teff Grains and Flour as Influenced by Induced Moisture","authors":"Aditi Sharma, Navdeep Jindal, Sukhcharn Singh","doi":"10.1007/s11483-025-10017-4","DOIUrl":null,"url":null,"abstract":"<div><p>This study investigates the physical, mechanical, flow, pasting, and morphological properties of Indian Teff (<i>Eragrostis tef</i>) grains and flour as influenced by varying moisture content (5%, 10%, 15%, and 20% dry basis). Two teff cultivars (TGA and TGB) exhibited significant (<i>p</i> ≤ 0.05) increases in principal dimensions, with length expanding from 0.95 mm to 1.12 mm (TGA) and 0.80 mm to 1.07 mm (TGB), while the geometric mean diameter increased by 23.3% and 27.1%, respectively. Bulk density decreased by 7.4% (TGA) and 10.9% (TGB), while rupture force and rupture energy declined significantly, with reductions of 25.3% in TGA and 30.6% in TGB. The static coefficient of friction was lowest on glass surfaces (0.24–0.36 for TGA and 0.33–0.45 for TGB), demonstrating variation in surface interaction. For flour samples, bulk density decreased by 13.7% (TFA) and 11.01% (TFB) with increasing moisture content. Powder flow analysis revealed that increasing moisture content reduced flowability, with PFSD decreasing across all samples. TFA became highly cohesive with reduced flow stability, while TFB remained mostly free-flowing with minimal changes in cohesion and caking strength. Higher moisture (15–20%) improved viscosity, while lower moisture (5–10%) raised pasting temperature and reduced peak viscosity, delaying gelatinization. Scanning electron microscopy revealed a more pronounced lumpy and agglomerated structure, with particles forming larger clusters as moisture content increased. These findings highlight the critical role of moisture in modulating teff grain and flour properties, impacting processing efficiency, storage stability, and equipment design.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 4","pages":""},"PeriodicalIF":3.2000,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11483-025-10017-4","RegionNum":4,"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 investigates the physical, mechanical, flow, pasting, and morphological properties of Indian Teff (Eragrostis tef) grains and flour as influenced by varying moisture content (5%, 10%, 15%, and 20% dry basis). Two teff cultivars (TGA and TGB) exhibited significant (p ≤ 0.05) increases in principal dimensions, with length expanding from 0.95 mm to 1.12 mm (TGA) and 0.80 mm to 1.07 mm (TGB), while the geometric mean diameter increased by 23.3% and 27.1%, respectively. Bulk density decreased by 7.4% (TGA) and 10.9% (TGB), while rupture force and rupture energy declined significantly, with reductions of 25.3% in TGA and 30.6% in TGB. The static coefficient of friction was lowest on glass surfaces (0.24–0.36 for TGA and 0.33–0.45 for TGB), demonstrating variation in surface interaction. For flour samples, bulk density decreased by 13.7% (TFA) and 11.01% (TFB) with increasing moisture content. Powder flow analysis revealed that increasing moisture content reduced flowability, with PFSD decreasing across all samples. TFA became highly cohesive with reduced flow stability, while TFB remained mostly free-flowing with minimal changes in cohesion and caking strength. Higher moisture (15–20%) improved viscosity, while lower moisture (5–10%) raised pasting temperature and reduced peak viscosity, delaying gelatinization. Scanning electron microscopy revealed a more pronounced lumpy and agglomerated structure, with particles forming larger clusters as moisture content increased. These findings highlight the critical role of moisture in modulating teff grain and flour properties, impacting processing efficiency, storage stability, and equipment design.
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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