Effects of starch source and treatment type - Conventional and ohmic heating - On stability and rheological properties of gels

Silva, Alexandre Martins da; Scherer, Laura Gräbin; Daudt, Renata Moschini; Spada, Jordana Corralo; Cardozo, Nilo Sérgio Medeiros; Marczak, Lígia Damasceno Ferreira

doi:10.1016/j.lwt.2019.04.006

Cited by 14 publications

(4 citation statements)

References 23 publications

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“…Pulsed electric field (PEF) is an emerging physical method standing out when used to degrade and modify biopolymers as it shows high yields and short reaction periods (Chen et al, 2020; A. M. Silva et al, 2019). PEF treatment, due to its mechanism and impact on the cellular structure of biological cells, is very promising and has been used in studies of drying kinetics for several food matrices (Witrowa‐Rajchert, Wiktor, Sledz, & Nowacka, 2014).…”

Section: Introductionmentioning

confidence: 99%

Application of pulsed electric field and drying temperature response on the thermodynamic and thermal properties of red rice starch (Oryza Sativa L.)

Almeida

Santos

Padilha

et al. 2022

J Food Process Engineering

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The study evaluates the application of pulsed electric field (PEF) and investigates the effects of drying temperature on the thermodynamic and thermal properties of red rice starch (Oryza Sativa L.). The grains underwent extraction process using 0.5% of sodium metabisulfite; the pastes were pretreated with application of PEF (10 and 30 kV/cm); and the pulse frequency was 600 Hz, 6 μs wide, and 90‐s residence time. The pretreated pastes were subjected to temperatures of 40, 50, and 60°C with an air velocity of 1.0 m/s. Evaluation of the thermodynamic properties and thermal properties of the PEF‐pretreated starch was carried out after adjusting the diffusive models using boundary conditions of the first and third types. PEF showed maximum reduction in the time process of 180 min (46.15%) for the PEF 30 kV/cm at a temperature of 60°C. The boundary condition of the third type showed a coefficient of determination (r2) greater than .98 and low values of the χ2 function with diffusivity ranging from 2.159 to 7.877 × 10−5 m2/min. A decrease in activation energy (44.59 kJ/mol) was observed revealing positive and decreasing values. The different intensities of PEF resulted in greater moisture transport presenting a uniform distribution within the starch throughout the drying process. The temperature and gelatinization enthalpy were also influenced by PEF. Therefore, PEF can reduce the costs of the drying and gelatinization process reducing environmental impacts generated by high energy consumption. Practical Applications The results obtained will contribute to the optimization of industrial production and will serve as a basis for the implementation of a pretreatment of FPE for large‐scale application. This method is promising because it modifies the cellular structure of biological cells such as red rice starch and increases the convective drying rate, reducing drying time and energy expenditure in the process.

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Section: Introductionmentioning

confidence: 99%

Application of pulsed electric field and drying temperature response on the thermodynamic and thermal properties of red rice starch (Oryza Sativa L.)

Almeida

Santos

Padilha

et al. 2022

J Food Process Engineering

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“…A higher amount of damaged starch caused an increase in viscosity, reduced the movement of ions, thus electrical conductivity and probably heating rate [31]. Furthermore, the amount of damaged starch was also correlated with water holding capacity (WHC) of a sample, but is not affected by the type of heating method as seen by Da Silva et al [40]. These authors found that the WHC of an ohmic heated sample was not different from the conventionally heated starch, concluding that WHC is only affected by the starch properties and not by the heating method.…”

Section: Starchmentioning

confidence: 84%

“…An and King [39] identified a difference of the gelatinization temperature during OH of starch suspensions depending on their amylose content. The ratio between amylose and amylopectin affects physical properties of starch such as swelling, gelatinization, and retrogradation [40].…”

Section: Starchmentioning

confidence: 99%

Understanding gluten-free bread ingredients during ohmic heating: function, effect and potential application for breadmaking

Waziiroh

Schöenlechner

Jaeger

et al. 2022

Eur Food Res Technol

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Due to the absence of gluten, several challenges arise during gluten-free (GF) bread baking, affecting the mid-and-end-product quality. The main approach to overcome this issue is to combine certain functional ingredients and additives, to partially simulate wheat bread properties. In addition, the optimization of the baking process may contribute to improved product quality. A recent and very promising alternative to conventional baking is the use of ohmic heating (OH). Due to its volumetric and uniform heating principle, crumb development during baking and consequently bread volume is improved, which enhances the overall GF bread quality. Depending on the GF formulation, critical factors such as the electrical conductivity and viscosity of the batter may vary, which have a significant effect on the OH process performance. Therefore, this review attempts to provide a deeper understanding of the functionality of GF bread ingredients and how these may affect critical parameters during the OH processing.

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“…In our study, the remaining small amount of starch in the bran mixture partly gelatinized after microwave heating, which caused the viscosity property changes of the stabilized whole wheat flour. Some studies have also supported that heat treatment could change the structures of starch granules and enable the starch partly gelatinized, which made the pasting properties change [ 30 , 33 – 35 ].…”

Section: Resultsmentioning

confidence: 99%

The effect of microwave stabilization on the properties of whole wheat flour and its further interpretation by molecular docking

Yang

Ding

et al. 2021

BMC Chemistry

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In order to stabilize the whole wheat flour and extend its shelf life, microwave was employed to heat the wheat bran to inactivate the lipase in this paper. The effects of microwave heating of wheat bran on the lipase activities, gluten properties, dough properties and storage stability of the stabilized whole wheat flour, and the quality of steamed bread made of stabilized whole wheat flour were investigated. Furthermore, molecular docking was applied to interpret the mechanism. The results showed that microwave can reduce lipase activity, maintain the quality of whole wheat flour dough and steamed bread, and retard rancidity. The molecular docking results displayed that the conformation of the amino acids chains near the lipase catalytic center changed, which made the substrate difficult to enter the catalytic center and prevented the hydrolysis of the fat substrate.

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Effects of starch source and treatment type - Conventional and ohmic heating - On stability and rheological properties of gels

Cited by 14 publications

References 23 publications

Application of pulsed electric field and drying temperature response on the thermodynamic and thermal properties of red rice starch (Oryza Sativa L.)

Application of pulsed electric field and drying temperature response on the thermodynamic and thermal properties of red rice starch (Oryza Sativa L.)

Understanding gluten-free bread ingredients during ohmic heating: function, effect and potential application for breadmaking

The effect of microwave stabilization on the properties of whole wheat flour and its further interpretation by molecular docking

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