Hydration Kinetics of Nixtamalized White Bitter Lupin (Lupinus albus L.) Seeds

IF 2.3 4区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Hizia Berrou, M. Saleh, K. Al-Ismail
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引用次数: 1

Abstract

Nixtamalization is usually performed on grains by cooking in an alkaline solution to improve the final product characteristics. White bitter lupin ( Lupinus albus ) seeds were nixtamalized at various concentrations of calcium hydroxide in the range of 0.16–3.33% at 50, 70, and 90°C for 35 min and steeped for 0, 8, 16, and 24 h, and the moisture uptake was determined to model seed hydration kinetics. Moisture uptake increased with in - creasing nixtamalization temperature regardless of calcium hydroxide concentration. The Page and Weibull models adequately described white bitter lupin hydration kinetics during nixtamalization. Model parameters K p (Page model) and α (Weibull model) ranged from 80.2 to 410.03 and from 88.21 and 93.96, respectively, for nixtamalization at different calcium hydroxide concentrations, and from 58.55 to 662.88 and from 68.74 and 132.99, respectively, for nixtamalization at different temperatures. The alkaloid content of raw lupin flour was 1.08 g/100 g and it gradually decreased as a result of nixtamalization in increasingly concentrated calcium hydroxide solutions and higher temperatures. The cracks were visible in the microstructure of nixtamalized seed coats. Their number and size increased with the increase of processing temperature, calcium hydroxide concentration, and steep - ing duration. Overall, the presented results may be useful in optimizing the industrial nixtamalization of lupin seeds and increasing the possibility of their use as a valuable food ingredient.
烟化白苦卢平(Lupinus albus L.)水化动力学种子
Nixtamalization通常通过在碱性溶液中烹饪对谷物进行,以改善最终产品的特性。将白苦羽扇豆(Lupinus albus)种子在不同浓度的氢氧化钙(0.16–3.33%)下,在50、70和90°C条件下进行35分钟的杀菌处理,并浸泡0、8、16和24小时,测定水分吸收以模拟种子水合动力学。无论氢氧化钙浓度如何,水分吸收量都随着脱硝温度的升高而增加。Page和Weibull模型充分描述了白苦羽扇豆在非均匀化过程中的水合动力学。对于不同氢氧化钙浓度下的镍塔胺化,模型参数Kp(Page模型)和α(Weibull模型)分别为80.2至410.03和88.21和93.96,对于不同温度下的镍塔胺化,分别为58.55至662.88和68.74和132.99。羽扇豆生粉中的生物碱含量为1.08g/100g,并且由于在浓度越来越高的氢氧化钙溶液中和更高的温度下的去碳化作用,生物碱含量逐渐降低。在纳米化种子涂层的微观结构中可以看到裂纹。它们的数量和大小随着加工温度、氢氧化钙浓度和浸泡时间的增加而增加。总的来说,所提出的结果可能有助于优化羽扇豆种子的工业杀菌,并增加其作为有价值的食品成分的可能性。
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来源期刊
CiteScore
4.30
自引率
12.50%
发文量
25
审稿时长
20 weeks
期刊介绍: The Polish Journal of Food and Nutrition Sciences publishes original, basic and applied papers, reviews and short communications on fundamental and applied food research in the following Sections: -Food Technology: Innovative technology of food development including biotechnological and microbiological aspects Effects of processing on food composition and nutritional value -Food Chemistry: Bioactive constituents of foods Chemistry relating to major and minor components of food Analytical methods -Food Quality and Functionality: Sensory methodologies Functional properties of food Food physics Quality, storage and safety of food -Nutritional Research Section: Nutritional studies relating to major and minor components of food (excluding works related to questionnaire surveys) -“News” section: Announcements of congresses Miscellanea
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