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

Srikaeo, Khongsak; Furst, John; Ashton, John

doi:10.1080/10942910500267547

Cited by 13 publications

(8 citation statements)

References 15 publications

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“…), respectively, with storage at 25 ± 1 °C for 180 days. This clearly stated that high temperature treatment for longer time periods caused browning of the foxtail millet porridge as compared to the high temperature treatment for shorter time periods, which was in agreement with the studies done by Srikaeo, Furst, Hosken, and Ashton (). Slight change in the color of semi‐skimmed UHT milk with storage was also observed by Gaucher et al.…”

Section: Resultssupporting

confidence: 91%

Effect of Different Storage Conditions on Analytical and Sensory Quality of Thermally Processed, Milk‐Based Germinated Foxtail Millet Porridge

Sharma

Alam

Goyal

et al. 2018

Journal of Food Science

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Foxtail millet porridge was prepared using germinated grains and milk and was evaluated for its storage stability after thermal processing at ultra-high temperatures (UHT) of 142°C for 5 s and retort processing temperatures of 121.5°C for 15 min. Various physical, chemical, and microbial changes of the porridge were studied for a storage period of 180 days at 25 ± 1°C. Using consumer perception and survival analysis, the predicted shelf life of the UHT treated and retort processed foxtail millet porridge samples stored at 25 ± 1°C was found to be 186 ± 9 days and 245 ± 15 days, respectively. Also, data from consumer liking, profiling, physical, chemical, and microbial parameters showed significant changes (P < 0.05) in the thermally treated packaged porridge samples over time. As the consumer overall acceptability decreased, the detection of positive attributes (thick and uniformly colored texture and appearance; grainy mouth texture; caramel taste and aroma) in the porridge decreased, while the detection of negative attributes (uneven, decolored, and curdled texture and appearance; sticky mouth texture; cooked, sour and off smell; cooked, sour and off taste) increased. The present study could establish a significant difference (P < 0.05) in the storage induced properties of UHT and retort processed porridge samples. The analytical evaluation of foxtail millet porridge found that UHT treated porridge was better in quality, but consumers preferred retort processed porridge.Practical Application: The quality and sensory attributes, evaluated for UHT treated and retort processed porridge samples during the storage period of 180 days, were found to be contradictory. Based on the results of CATA sensory analysis, the shelf life of UHT treated and retort processed porridge samples was predicted to be more than 6 months. Therefore, both UHT treatment and retort processing can be effectively applied to prepare a ready to eat milk based porridge using germinated foxtail millet grains.

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Section: Resultssupporting

confidence: 91%

Effect of Different Storage Conditions on Analytical and Sensory Quality of Thermally Processed, Milk‐Based Germinated Foxtail Millet Porridge

Sharma

Alam

Goyal

et al. 2018

Journal of Food Science

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“…Low setback values observed during cooling in RVA profile. These values were in conformity with work done by Srikeo et al (2005).…”

Section: Pasting Properties Of Multigrain Porridgesupporting

confidence: 91%

“…Therefore, steamed grains found to have less ability to form a gel. Srikeo et al (2005) found that there was considerable decrease in values of peak viscosity, hold viscosity and final viscosity, after thermal treatment. This is because of complete gelatinization of all the starches.…”

Section: Pasting Properties Of Multigrain Porridgementioning

confidence: 94%

Instant multigrain porridge: effect of cooking treatment on physicochemical and functional properties

2011

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Multigrain blends of wheat, mungbean, sorghum, barley, corn (50:20:15:10:5) and flaxseeds @ 1% were processed by instantization (cooking) treatments to produce instant multigrain porridge. Cooking treatment involved three processing steps, Soaking (A: Soaked for 5 h at 50 °C, B: Soaked for 3.5 h at 65 °C), Steaming at 15 psi for 10, 15, 20 min. and drying at 40 °C. Quality evaluation (physical, textural and sensory) of multigrain porridge was used as criteria to select the best processing condition for instantization. Per cent water absorption of grains increased significantly with increase in soaking time/temperature. Complete gelatinization of starch with no stickiness in cooked grains was obtained at 65 °C/3.5 h (soaking) followed by steaming (15 psi/15 min). The results suggest that multigrain blends can be instantized into an acceptable and nutritional, traditional breakfast food (porridge). The multigrain porridge given soaking treatment at 65 °C/3.5 h and steaming treatment for 20 min was having better physical and sensory properties.

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“…Hard textured wheats have more water absorption potential than soft wheats. [40] Falling number ranged 253.5 to 893 sec (Table 1) and found to be highest in Barani 83 while lowest in T 96725 wheat variety. The falling number has indirect relationship with the a-amylase activity, therefore, may be concluded that falling values for wheat varieties exceeded 400 seconds had very low or no alpha amylase activity.…”

Section: Resultsmentioning

confidence: 98%

Biochemical Characterization of Spring Wheats in Relation to Grain Hardness

Pasha

Anjum

Butt

2009

International Journal of Food Properties

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Grain hardness is arguably the single most important determinant of wheat grain quality and utilization and forms the basis of differentiating world trade of wheat grain. The present study was carried out to determine the texture of spring wheats using starch granuleassociated friabilin, a 15kDa protein, as biochemical marker and their relationship with other hardness methods, chemical and quality parameter. Kernel texture estimated by near infrared reflectance (H NIR), pearling value (PV) and particle size index (PSI) ranged from 63.83-71.33, 63.00-84.88, and 16.33-29.33, respectively. Most of the spring wheat varieties fall in the category of medium hard possessing faint friabilin band. H NIR positively correlated with water absorption (r = 0.90) and zeleny value (r = 0.38), while negatively related with cookies spread factor (r =-0.58). Friabilin did not correlate with any quality parameter while relationship between other methods of hardness and quality parameters were observed.

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

Cited by 13 publications

References 15 publications

Effect of Different Storage Conditions on Analytical and Sensory Quality of Thermally Processed, Milk‐Based Germinated Foxtail Millet Porridge

Effect of Different Storage Conditions on Analytical and Sensory Quality of Thermally Processed, Milk‐Based Germinated Foxtail Millet Porridge

Instant multigrain porridge: effect of cooking treatment on physicochemical and functional properties

Biochemical Characterization of Spring Wheats in Relation to Grain Hardness

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