Effect of cryogenic freezing on textural properties and microstructure of rice flour/tapioca starch blend gel

Seetapan, Nispa; Limparyoon, Nattawut; Gamonpilas, Chaiwut; Methacanon, Pawadee; Fuongfuchat, Asira

doi:10.1016/j.jfoodeng.2014.11.025

Cited by 33 publications

(31 citation statements)

References 26 publications

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“…This result could be ascribed to the regression of starch that occurred during the slow-freezing process. Prolonging the storage time for up to 28 d did not cause any additional modifications in the microstructure of the vegetables, which correlated with the research findings of Seetapan et al [54] The achievement of a balance between the unfrozen stage and the ice during the frozen state at −18°C could be responsible for this efficacy. [55] The results from the texture examination in this study confirmed this point and indicated that the ideal freezing technique appeared to be quick-freezing processing using dry ice to ensure optimal texture retention.…”

Section: Morphological Characterizationsupporting

confidence: 88%

Microstructure and quality of cabbage slices ( Brassica oleracea L. var. capitata L.) as affected by cryogenic quick-freezing treatment

Wang

Xing

et al. 2019

International Journal of Food Properties

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In this article, the influence of various cryogenic quick-freezing preservation methods on the quality and microstructure of cabbage (Brassica oleracea L. var. capitata L.) slices were investigated during a 28 d storage period. The results indicated that when compared to other methods, the microstructure of the cabbage slices that were frozen cabbage using dry ice displayed the least amount of modifications when stored. The content of chlorophyll, vitamin C (V C), and titratable acidity (TA) in these samples presented minimal changes at the end of storage, which were 1.5147 mg/g, 26.2 mg/100 g, and 0.2623%, respectively. Moreover, the samples exposed to dry ice freezing exhibited the highest content of total sugar that reduced following 28 d of storage. In addition, this combined treatment prevented textural changes in the cabbage slices. For these samples, the values representing the hardness, chewiness, springiness, and cohesiveness were 47.01 N, 14.54 N mm, 1.5147 mm and 3.363, respectively. Furthermore, dry ice freezing treatment could mostly retard the microbiological degradation of the cabbage slices. Finally, the sensory quality of samples treated with dry ice freezing scored 6.4 at the conclusion of the storage period. The samples that were frozen at −60°C displayed enhanced preservation properties, while the sensory quality scored only 5.2. These results indicated that dry ice freezing treatment and storage at −18°C could maintain the microstructure and nutritional quality of cabbage slices.

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Section: Morphological Characterizationsupporting

confidence: 88%

Microstructure and quality of cabbage slices ( Brassica oleracea L. var. capitata L.) as affected by cryogenic quick-freezing treatment

Wang

Xing

et al. 2019

International Journal of Food Properties

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“…At least five measurements were recorded for each type of gels. TPA results were used for calculating hardness (height of first peak), gumminess (hardness multiplied by cohesiveness), chewiness (cohesiveness multiplied by springiness multiplied by gumminess), cohesiveness (ratio between the area under the second peak and the area under the first peak), and springiness (ratio between recovered height after the first compression and the original gel height) (Bourne, ; Sandhu & Singh, ; Seetapan, Limparyoon, Gamonpilas, Methacanon, & Fuongfuchat, ).…”

Section: Methodsmentioning

confidence: 99%

Structural changes and stress relaxation behavior of κ‐carrageenan cold‐processed gels: Effects of ultrasonication time and power

Zendeboodi¹,

Farahnaky

Gholian

2019

Journal of Texture Studies

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Ultrasound has been used for cold gelation of κ‐carrageenan hydrocolloid. In this work, the effect of ultrasound conditions such as power (50–150 W) and time (20–240 s) of sonication has been investigated. The application of ultrasound to hydrocolloid dispersion caused an increase in water solubility. The texture profile analysis test was used in order to evaluate the mechanical properties of gels. Textural parameters of κ‐carrageenan gels, enhanced with increasing sonication time and power up to a certain level (usually 2.5 min) and longer sonication times had negative effects. In addition, intrinsic viscosities of sonicated specimens were measured to investigate the molecular characteristics of all samples. An increase in the process time and power reduced the intrinsic viscosity. The microstructural observation by scanning electron microscope determined that applying power ultrasound on κ‐carrageenan dispersions influenced the formation of gel networks significantly.

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“…When stored at À20°C, MS-FG gels did not exhibit retrogradation on the DSC curves, suggesting that frozen storage could almost stop the retrogradation process of starch gels. Stored under frozen temperature, the moisture in MS-FG gels formed an ice crystal structure (Seetapan et al, 2015) that had the ability to inhibit the recrystallisation and rearrangement between amylose and amylopectin molecules. The retrogradation ratio of MS-FG gels stored at 4°C was larger than that of those stored at 20°C, indicating that MS-FG mixtures stored at 4°C was easier to retrograde.…”

Section: Thermal Propertiesmentioning

confidence: 99%

Study on retrogradation of maize starch–flaxseed gum mixture under various storage temperatures

Feng

Yang

Sun

et al. 2017

Int J of Food Sci Tech

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Summary This study aimed to investigate the effect of flaxseed gum (FG) on the retrogradation of maize starch (MS) gels under different storage temperatures. In this work, MS‐FG gels with 0–0.4% FG were stored under different temperatures (–20, 4 and 20 °C). Under all storage temperatures, the addition of FG inhibited the retrogradation process of MS, suppressed the recrystallisation of starch molecules, reduced the water loss of starch gels and improved the texture of the gels. Among the three storage temperatures, −20 °C could almost stop the starch retrogradation but leading it results in the hardest gel texture. The retrogradation of MS‐FG gels stored under 4 °C was most serious with the fastest rate of recrystallisation. When stored at 20 °C, the gels had a retrogradation degree that was lower than when they were stored at 4 °C and also had the softest texture.

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Effect of cryogenic freezing on textural properties and microstructure of rice flour/tapioca starch blend gel

Cited by 33 publications

References 26 publications

Microstructure and quality of cabbage slices ( Brassica oleracea L. var. capitata L.) as affected by cryogenic quick-freezing treatment

Microstructure and quality of cabbage slices ( Brassica oleracea L. var. capitata L.) as affected by cryogenic quick-freezing treatment

Structural changes and stress relaxation behavior of κ‐carrageenan cold‐processed gels: Effects of ultrasonication time and power

Study on retrogradation of maize starch–flaxseed gum mixture under various storage temperatures

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