Interior and surface colour development during wheat grain steaming

Horrobin, D.J.; Landman, Kerry A.; Ryder, Lyndon

doi:10.1016/s0260-8774(02)00220-0

Cited by 24 publications

(22 citation statements)

References 11 publications

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“…Color was measured by a color meter (Minolta CR-300, Japan) using the CIE L*a*b* system. It should be noted that this study did not take into account the color difference between surface and interior as studied by Horrobin et al [4] They determined color in both interior and surface as it developed differently during cooking. Surface color determination can be easily measured by color meter (measuring small quantities of wheat kernels packed in the container).…”

Section: Determination Of Color and Pasting Propertiesmentioning

confidence: 94%

“…The cooking temperatures range from 120-140° C and cooking durations range from 20-90 min. [1][2][3][4][5] Although, this type of cooking is old, slow and less economical than newer continuous process e.g., extrusion cooking, it is still required for some cereal products in which desired product characteristics cannot be obtained using other cooking techniques. [1] The cooking step plays an important role in achieving the desired final product characteristics such as flavor, color and texture.…”

Section: Introductionmentioning

confidence: 99%

“…However, the published data on wheat grain cooking are limited. [4] Most of the published work on wheat grain cooking has focused on water uptake during cooking under various conditions, using different monitoring techniques. [7][8][9][10] This study examines the changes of some physical properties of cooked wheat grains as a function of cooking temperature and duration.…”

Section: Introductionmentioning

confidence: 99%

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Physical Properties of Cooked Wheat Grains as Affected by Cooking Temperature and Duration

Srikaeo

Furst

Ashton

2005

LJFP

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The physical properties of soft and hard wheat grains, cooked with steam under pressure, were investigated. These included water uptake, rheological properties as observed by modulus of elasticity (E) and maximum compressive contact stress (S max ), color in CIE L*a*b* system and pasting properties by Rapid Visco Analyzer (RVA). Four cooking temperatures (110, 120, 130 and 140؇ C) and six cooking durations (20, 40, 60, 80, 100 and 120 min) for each temperature were studied. Water uptake (WU) and rheological properties were analyzed immediately after cooking conditions were achieved. For color and pasting properties, cooked wheat grains were dried at low temperature and ground before analysis. It was found that WU increased proportionally with cooking temperatures and durations. Hard wheat grains tended to absorb more water than soft wheat grains. Both E and S max decreased rapidly when wheat grains were cooked. Such decreases were found to be more rapid in hard wheat grains. Wheat grains became darker when cooked, resulting in the decrease of L* values and increase of a* and b* values. Cooked wheat grains lost their natural pasting properties compared to uncooked grains, resulting in the decrease of viscosity in their RVA profiles. The experimental data fitted well in second-order polynomial models (p Յ 0.0001). The built models were sufficiently accurate for most of the studied properties (R 2 ranging from 0.58-0.97).

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Section: Determination Of Color and Pasting Propertiesmentioning

confidence: 94%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Physical Properties of Cooked Wheat Grains as Affected by Cooking Temperature and Duration

Srikaeo

Furst

Ashton

2005

LJFP

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“…This observation might be due to the direct exposure of endosperm components of the maize grits to heat coupled with subsequent re-drying (55°C) which might have initiated a more severe non-enzymatic browning reaction within the endosperm of the grits. Horrobin et al (2003) had postulated that colour development in steamed cereal grain is as a result of interplay between moisture uptake by the grain undergoing steaming and gelatinisation within the endosperm thereby leading to a non-enzymatic browning reaction. This observation also indicated that steaming of maize grits had a tendency of leading to a reduction in the lightness index, L*-value, of pregelatinised flour.…”

Section: Resultsmentioning

confidence: 99%

Quality dynamics of maize ‘tuwo’ (non-fermented maize-based dumpling) as influenced by steaming of maize grits at different resident time

Bolade

Adeyemi

2012

J Food Sci Technol

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This study was aimed at investigating the influence of starch pregelatinisation of maize flour, through grit steaming, on the quality characteristics of maize tuwo (non-fermented food dumpling). Maize grits were variously steamed, batchwise, for a period of 15, 30, 45 and 60 min respectively from which flour was obtained. The damaged starch value (13.4-16.2 %) of the pregelatinised maize flour increased with an increase in the steaming duration while that from 0-min steaming period was 12.2 %. The water absorption capacity (3.2-3.7 g/g) and oil absorption capacity (2.1-2.5 g/g) of the pregelatinised maize flour increased with an increase in the steaming duration while those from 0-min steaming period were 2.1 g/g and 2.0 g/g respectively. The pasting variables were found to decrease with an increase in the steaming duration include the peak viscosity (80.5-106.1 RVU), breakdown viscosity (17.9-23.1 RVU), final viscosity (102.4-136.8 RVU), setback-I (41.9-56.6 RVU) and setback-II (21.9-35.5 RVU) while those from 0-min steaming period were 108.3, 36.9, 147.4, 76.0 and 39.1 RVU respectively. The colour characteristics of maize flours and tuwo showed that the L*-value of the flours (85.2-88.7) and tuwo (65.1-67.2) decreased with an increase in the steaming duration while those from 0-min steaming period were 90.0 and 67.7 respectively. The rheological properties of maize tuwo showed that the strain at peak, taken as the cohesiveness index of the food product, ranged between 18.0 and 21.7 % while that from 0-min steaming period was 15.4 %. The softness index of the food product also ranged between 17.5 mm and 17.9 mm while that from 0-min steaming period was 17.4 mm. The sensory quality rating of maize tuwo prepared from the pregelatinised flour showed that the food product obtained from the 30-min steaming duration was rated the highest in terms of texture (mouldability), taste and overall acceptability.

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“…Wheat cultivars produce grain in which fully vitreous and mealy, or kernels with mixed endosperm structure exist (Horrobin et al 2003). So-called "piebald" or "yellow berry" kernels can occur in both durum and hexaploid wheat, with mealy and vitreous zones in a sharply-defined area (Dexter et al 1989).…”

Section: Introductionmentioning

confidence: 99%

Differences of some chemicals and physical properties of winter wheat grain of mealy and vitreous appearance

Konopka

Tańska

Konopka

2015

Cereal Research Communications

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Many wheat species and cultivars, independent of genetic markers of hardness, can produce grain with a vitreous, mealy or mixed appearance. This study analyzed selected chemical and physical differences between kernels with a vitreous and mealy appearance, hand-picked from grain of four winter wheat cultivars cultivated in Poland. Separated fractions were examined for protein content and composition, friabilin presence, carotenoids and total phenolic compounds content, specific kernel density, hardness, as well as kernel surface color. It was found that the ratio of vitreous kernels in the cultivars ranged from 39.18% to 76.28%. Vitreous kernels were darker, slightly heavier and harder than mealy kernels. Additionally, these kernels were more abundant in proteins (an average increase of 2.13%, with variation among cultivars from 0.71% to 2.89%). This type of kernels was also richer in phenolic compounds (on average by 4.02%) and less abundant in carotenoids (on average by 4.53%). Mealy (softer) kernels fractured to a finer flour.Keywords: endosperm vitreousness, mealiness, gluten proteins, kernel density, hardness IntroductionWheat cultivars produce grain in which fully vitreous and mealy, or kernels with mixed endosperm structure exist (Horrobin et al. 2003). So-called "piebald" or "yellow berry" kernels can occur in both durum and hexaploid wheat, with mealy and vitreous zones in a sharply-defined area (Dexter et al. 1989). Evers and Bechtel (1988) explained mealy (starchy, chalky, opaque, soft) endosperm as a result of light scattering at the air-starch and air-protein interfaces. Later studies showed that vitreousness is related to the endosperm microstructure (Greffeuille et al. 2006) as well as to kernel color and its mechanical properties (Peterson et al. 2001;Konopka et al. 2005). Soft endosperm is usually linked with a chalky-opaque appearance, and hard endosperm is linked with a glassy-vitreous appearance. Although the vitreousness of endosperm tissue is more typical of hard wheat, 0133-3720/$20.00 © 2015 Akadémiai Kiadó, Budapest * Corresponding author; E-mail: m.tanska@uwm.edu.pl Cereal Research Communications 43(3), pp. 470-480 (2015) DOI: 10.1556/CRC.2014.0048 First published online 21 April 2015 soft wheat cultivars may also produce cohesive hard sections. Morris et al. (2008) found large variations in endosperm microstructure from kernel-to-kernel within pure cultivars of soft, hard and durum wheats. Such variability can also be affected by the vegetation conditions, especially by fertilization (Samson et al. 2005) and climate (Evers and Bechtel 1988). For example, when a soft cultivar of wheat is grown under optimum conditions, it produces vitreous kernels and, in contrast, many hard types of wheat produce opaque/mealy kernels (Pasha et al. 2010). Kernel vitreousness has been found to generally increase with nitrogen fertilization supply (Farm Facts 1997) and can be declined by damp conditions before grain harvest (Sandhu et al. 2009).It was initially thought that starchy and vitreous zone...

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Interior and surface colour development during wheat grain steaming

Cited by 24 publications

References 11 publications

Physical Properties of Cooked Wheat Grains as Affected by Cooking Temperature and Duration

Physical Properties of Cooked Wheat Grains as Affected by Cooking Temperature and Duration

Quality dynamics of maize ‘tuwo’ (non-fermented maize-based dumpling) as influenced by steaming of maize grits at different resident time

Differences of some chemicals and physical properties of winter wheat grain of mealy and vitreous appearance

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