Effect of High-Temperature Short-Time ‘Micronization’ of Grains on Product Quality and Cooking Characteristics

Deepa, C.; Hebbar, H. Umesh

doi:10.1007/s12393-015-9132-0

Cited by 24 publications

(10 citation statements)

References 35 publications

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“…Micronization utilizes high‐intensity infrared radiation to process grain legume seeds (Cenkowski, Hong, Scanlon, & Arntfield, ; Ribéreau et al., ). It is typically used to improve the product quality and cooking characteristics of grains (pulses and cereals) (Deepa & Hebbar, ). Micronization of green lentil (var.…”

Section: Grain Legumes Entering the Millmentioning

confidence: 99%

Pulse Flour Characteristics from a Wheat Flour Miller's Perspective: A Comprehensive Review

Thakur

Scanlon

Tyler

et al. 2019

Comp Rev Food Sci Food Safe

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Pulses (grain legumes) are increasingly of interest to the food industry as product formulators and consumers seek to exploit their fiber‐rich and protein‐rich reputation in the development of nutritionally attractive new products, particularly in the bakery, gluten‐free, snack, pasta, and noodle categories. The processing of pulses into consistent high‐quality ingredients starts with a well‐defined and controlled milling process. However, in contrast to the extensive body of knowledge on wheat flour milling, the peer‐reviewed literature on pulse flour milling is not as well defined, except for the dehulling process. This review synthesizes information on milling of leguminous commodities such as chickpea (kabuli and desi), lentil (green and red), pea, and bean (adzuki, black, cowpea, kidney, navy, pinto, and mung) from the perspective of a wheat miller to explore the extent to which pulse milling studies have addressed the objectives of wheat flour milling. These objectives are to reduce particle size (so as to facilitate ingredient miscibility), to separate components (so as to improve value and/or functionality), and to effect mechanochemical transformations (for example, to cause starch damage). Current international standards on pulse quality are examined from the perspective of their relationship to the millability of pulses (that is, grain legume properties at mill receival). The effect of pulse flour on the quality of the products they are incorporated in is examined solely from the perspective of flour quality not quantity. Finally, we identify research gaps where critical questions should be answered if pulse milling science and technology are to be established on par with their wheat flour milling counterparts.

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Section: Grain Legumes Entering the Millmentioning

confidence: 99%

Pulse Flour Characteristics from a Wheat Flour Miller's Perspective: A Comprehensive Review

Thakur

Scanlon

Tyler

et al. 2019

Comp Rev Food Sci Food Safe

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“…In the absence of any mitigating effects, these processing conditions would enhance starch digestibility and increase glycaemic responses (Table 2). Micronisation is a specialised form of infrared heating, and Deepa & Hebbar (2016) reported increases in RDS of cereal products with micronisation temperature and time, and temper moisture content, as starch gelatinisation was enhanced. Other electroheating techniques are dielectric, ohmic and radiofrequency (An & King, 2007;Marra et al, 2009) that are also increasingly being used in cereal processing.…”

Section: Microwave Infrared and Ohmic Heating And Micronisationmentioning

confidence: 99%

Cereal processing and glycaemic response

Sopade

2016

Int J of Food Sci Tech

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Summary Cereals are processed into diverse products using techniques that range from thermal to biotechnological, with different degrees of mechanical and pressure effects, in various moisture systems. Amongst others, cereal processing gelatinises starch, influences its digestibility and modulates glycaemia, and this review concentrates on recent developments on how cereal processing conditions affect these properties. In vitro and in vivo starch digestions are discussed, so also are types of digestible starches and glycaemic indices (GIs) of cereal products. Modelling of in vitro starch digestograms and estimated GIs of processing effects are highlighted. Extrusion moisture of and fermentation time‐dependent acidity in cereal products reduce GIs, and their lipid components can enhance amylose–lipid complexation to reduce starch digestibility. Cereal types and varieties differ in starch characteristics, micronutrients, amylase inhibitors and nonstarch components. This review explores how these endogenous factors, in association with exogenous factors, can assist in combining cereal processing conditions for desirable glycaemic outcomes.

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“…These include an increase in the water uptake of the legume seeds during soaking and cooking, reduction in the long cooking time and improvement in the sensory qualities of the legume seeds such as appearance, flavour and texture. Infrared heating also influenced the functional properties of flour from moisture-conditioned infrared heated African legumes such as their water absorption, water solubility and pasting properties (Deepa and Hebbar 2016). The microstructural and molecular changes in biomolecules due to infrared heating of the moisture-conditioned seeds are responsible for the improvement in the cooking characteristics of the legumes.…”

Section: Introductionmentioning

confidence: 99%

RETRACTED ARTICLE: Influence of infrared heating processing technology on the cooking characteristics and functionality of African legumes: a review

Ogundele

2019

J Food Sci Technol

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African legumes are an important protein source in the human diet. However, a long and often extended cooking process has been identified as a major challenge in the consumption and utilisation of these legumes. The application of infrared heating as a method of shortening the cooking-time of African legume seeds and flour, by increasing their water absorption rates and pasting viscosity is emphasised in literature. Structural changes caused by infrared heating of moisture-conditioned African legumes include microstructural, molecular and interaction of the biomolecules in the seeds. However, to the best of the authors' our knowledge, no overview on elucidated mechanisms surrounding the microstructural and molecular changes of infrared heated African legumes has been done. The authors' therefore, present current knowledge of these mechanisms including certain highlighted factors such as seed sizes, moisture, surface temperature and time, affecting the efficacy of the application of infrared heating to African legumes. In conclusion, infrared heating is a promising technology that provides a potential solution to the consumption and utilisation challenges of African legumes and flour from these legumes, to enhance their consumption in the food industry.

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Effect of High-Temperature Short-Time ‘Micronization’ of Grains on Product Quality and Cooking Characteristics

Cited by 24 publications

References 35 publications

Pulse Flour Characteristics from a Wheat Flour Miller's Perspective: A Comprehensive Review

Pulse Flour Characteristics from a Wheat Flour Miller's Perspective: A Comprehensive Review

Cereal processing and glycaemic response

RETRACTED ARTICLE: Influence of infrared heating processing technology on the cooking characteristics and functionality of African legumes: a review

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