Sarvesh Gaikwad, S. Kamatchi Devi, Keshav Raghav Hegde, Vincent Hema
{"title":"热空气辅助射频技术对开发的椰子吸器粉强化Kodo小米零食营养和功能特性的影响","authors":"Sarvesh Gaikwad, S. Kamatchi Devi, Keshav Raghav Hegde, Vincent Hema","doi":"10.1007/s11694-025-03401-8","DOIUrl":null,"url":null,"abstract":"<div><p>This study investigates the impact of hot air-assisted radio frequency (HARF) technology on the nutritional, functional, and sensory properties of Kodo millet-based snacks fortified with coconut haustorium powder. HARF treatment significantly enhanced the expansion ratio (3.315 ± 0.04) compared to control (2.85 ± 0.1), while also reducing microbial load. Nutritional analysis revealed higher total phenolic content (197.8 ± 2.4 mg GAE/100 g) and antioxidant potential (42.13 ± 1.3%) in HARF-treated extruded snacks, indicating improved bioactive compound retention. Although the control demonstrated superior protein content (8.31 ± 0.21%) and fat levels (3.69 ± 0.77%), HARF treatment contributed to improved textural properties, including lower hardness (106.27 ± 1.95 N) compared to the control (148.33 ± 1.65 N). Functional properties, such as water absorption capacity were also enhanced in HARF-treated samples. These findings demonstrate the potential of HARF technology to improve the safety, quality, and functionality of gluten-free millet-based extruded snacks.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6653 - 6664"},"PeriodicalIF":3.3000,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03401-8.pdf","citationCount":"0","resultStr":"{\"title\":\"Effect of hot air-assisted radio frequency technology on the nutritional and functional properties of developed Kodo millet-based snacks fortified with coconut haustorium powder\",\"authors\":\"Sarvesh Gaikwad, S. Kamatchi Devi, Keshav Raghav Hegde, Vincent Hema\",\"doi\":\"10.1007/s11694-025-03401-8\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>This study investigates the impact of hot air-assisted radio frequency (HARF) technology on the nutritional, functional, and sensory properties of Kodo millet-based snacks fortified with coconut haustorium powder. HARF treatment significantly enhanced the expansion ratio (3.315 ± 0.04) compared to control (2.85 ± 0.1), while also reducing microbial load. Nutritional analysis revealed higher total phenolic content (197.8 ± 2.4 mg GAE/100 g) and antioxidant potential (42.13 ± 1.3%) in HARF-treated extruded snacks, indicating improved bioactive compound retention. Although the control demonstrated superior protein content (8.31 ± 0.21%) and fat levels (3.69 ± 0.77%), HARF treatment contributed to improved textural properties, including lower hardness (106.27 ± 1.95 N) compared to the control (148.33 ± 1.65 N). Functional properties, such as water absorption capacity were also enhanced in HARF-treated samples. These findings demonstrate the potential of HARF technology to improve the safety, quality, and functionality of gluten-free millet-based extruded snacks.</p></div>\",\"PeriodicalId\":631,\"journal\":{\"name\":\"Journal of Food Measurement and Characterization\",\"volume\":\"19 9\",\"pages\":\"6653 - 6664\"},\"PeriodicalIF\":3.3000,\"publicationDate\":\"2025-06-18\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://link.springer.com/content/pdf/10.1007/s11694-025-03401-8.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Measurement and Characterization\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s11694-025-03401-8\",\"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}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Measurement and Characterization","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11694-025-03401-8","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}
Effect of hot air-assisted radio frequency technology on the nutritional and functional properties of developed Kodo millet-based snacks fortified with coconut haustorium powder
This study investigates the impact of hot air-assisted radio frequency (HARF) technology on the nutritional, functional, and sensory properties of Kodo millet-based snacks fortified with coconut haustorium powder. HARF treatment significantly enhanced the expansion ratio (3.315 ± 0.04) compared to control (2.85 ± 0.1), while also reducing microbial load. Nutritional analysis revealed higher total phenolic content (197.8 ± 2.4 mg GAE/100 g) and antioxidant potential (42.13 ± 1.3%) in HARF-treated extruded snacks, indicating improved bioactive compound retention. Although the control demonstrated superior protein content (8.31 ± 0.21%) and fat levels (3.69 ± 0.77%), HARF treatment contributed to improved textural properties, including lower hardness (106.27 ± 1.95 N) compared to the control (148.33 ± 1.65 N). Functional properties, such as water absorption capacity were also enhanced in HARF-treated samples. These findings demonstrate the potential of HARF technology to improve the safety, quality, and functionality of gluten-free millet-based extruded snacks.
期刊介绍：
This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance.
The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.
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