Study on the effect of pilot scale roasting conditions on the physicochemical and functional properties of maize flour (Cv.<i>Bio 22027)</i>

Raigar, Rakesh Kumar; Mishra, Hari Niwas

doi:10.1111/jfpp.13602

Cited by 10 publications

(5 citation statements)

References 28 publications

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“…Moreover, the physical properties of seeds as a function of moisture content plays a vital role in implicating its effect on the physicochemical parameters and functional attributes of the powder so obtained. A similar study was reported by Raigar and Mishra (). The moisture content of seeds also affects the yield and particle size distribution of the obtained powder, which is being justified by Raigar et al, ().…”

Section: Introductionsupporting

confidence: 87%

Physical and thermal properties of various ajwain (Trachyspermum ammi L.) seed varieties as a function of moisture content

Singh

Meghwal

2019

J Food Process Engineering

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Ajwain seeds are used as spice and have high medicinal values. The ajwain seed varieties selected were set at 8, 12, 16, and 20% moisture content on dry basis (db) for this study. The geometrical dimensions showed linear increment with the increase in moisture content of ajwain seeds. The true density and porosity increased from 1,069 to 1,697 kg m −3 and 15.84-42.88%, respectively, across the three varieties of ajwain seeds with the increasing moisture content. The bulk density showed a decreasing trend of 1049.81-857.14 kg m −3 with the increasing moisture content. The coefficient of friction was also found to increase for all the varieties, but the maximum friction was found for the cardboard surface and the minimum friction was observed in case of aluminium sheet. The thermal diffusivity of seeds decreased from 4.09 to 2.46 m 2 s −1 with the increasing moisture content. Thermal conductivity and specific heat showed a marked increase with increasing moisture content. Varietal differences among the ajwain seeds of variety AA-1, AA-2, and AA-93 were also studied at 5% significance level. Significant differences were observed between the three ajwain varieties, namely AA-1, AA-2, and AA-93 in context to their physical and thermal properties. Practical applicationsThe physical and thermal properties of ajwain seeds will be useful in designing of processes and equipment required for its processing. These properties give detailed information about the quality of the seeds, its acceptability to consumers and the behavior of the ajwain post production, during storage and consumption and post consumption.The knowledge on physical properties such as seed size, shape, volume, surface area, mass, density, porosity helps in designing the separating, storing, handling, and drying systems. The grading and sizing machineries will be based on the size and shape of the ajwian seeds. The density and porosity of the ajwain seeds will help in sizing the hoppers and storage containers. The density of seeds will also play role in separation based on density or specific gravities. The frictional properties like coefficient of friction and angle of repose will help in designing the storage bins, chutes, hoppers, screw conveyers, threshers, and forage harvesters. Thermal properties of ajwain seeds will be useful in analyzing and designing of equipment involving heat transfer, such as in case of cooking, sterilizing and drying.

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Section: Introductionsupporting

confidence: 87%

Physical and thermal properties of various ajwain (Trachyspermum ammi L.) seed varieties as a function of moisture content

Singh

Meghwal

2019

J Food Process Engineering

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“…The carbohydrate content of all samples was high, with CF presenting a significantly ( p < 0.05) higher content (80.40 ± 0.29 g/100 g) than FF (70.55 ± 0.24 g/100 g). The lower carbohydrate content of the FF, which supports previous research [ 18 ], can likely be attributed to the Maillard reaction [ 15 ]. The energy content of the samples was considerable, with HF having significantly ( p < 0.05) the highest energetic value (377.60 ± 1.00 kcal/100 g) among all flour samples.…”

Section: Resultssupporting

confidence: 89%

“…The crude protein content of our samples is in accordance with existing literature [ 12 ], ranging from 6.08 ± 0.11 to 10.86 ± 0.36 g/100 g. Furniko flour (FF) exhibited the highest protein content among all tested samples, a statistically significant difference ( p < 0.05). In contrast to Oboh et al [ 5 ], this observation supports the conclusion that roasting can enhance protein content [ 13 , 14 ], possibly due to heat-induced protein denaturation and moisture loss [ 15 ]. A significant variation was observed in the fat content of the flour samples ( p < 0.05).…”

Section: Resultssupporting

confidence: 77%

A Comprehensive Analysis on Nutritional and Antioxidant Characteristics of a Traditional Roasted Maize Flour (Furniko) of Pontic Greeks: Comparative Study to Related Flour Products

Keramaris

Papadopoulos

Kasapidou

et al. 2023

Plant Foods Hum Nutr

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Furniko flour (FF) is a traditional roasted flour derived from a maize landrace, commonly consumed by Greeks of Pontic origin in the northern regions of Greece. Despite its perceived nutritional benefits, there is a lack of scientific data to support and highlight its value. This study aimed to compare the nutritional, physicochemical, anti-nutritional, functional, and antioxidant characteristics of FF with those of traditional and non-traditional types of maize flour. Furniko flour (FF) presented the highest values for protein (10.86 ± 0.36 g/100 g), fat (5.05 ± 0.08 g/100 g), K (539.93 mg/100 g), Mg (126.38 mg/100 g), P (296.4 mg/100 g), Zn (2.44 mg/100 g), and total phenolic content (TPC) (156 mg GAE/100 g). However, FF exhibited lower levels of Fe (3.83 mg/100 g), carbohydrates (70.55 ± 0.24 g/100 g), and antioxidant activity (0.27 ± 0.02 µmol of TE/g) than other types of flour examined. Furniko’s functional properties make it an excellent source for porridges, while its low content of antinutrients reduces the possibility of low bioavailability of Fe, Zn, Mg, and Ca. Due to its significant and functional characteristics, Furniko flour could be considered an important material in the food industry, especially in bakery goods and health-oriented foods like energy bars, breakfast cereals, and gluten-free pasta. More research is needed, however, to thoroughly investigate its dietary potential and compatibility with other components.

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“…Table 3 shows the setting restrictions and predicted values with individual desirability of the response parameters for optimization. An individual desirability of 1 indicates the expected response to be on target (Raigar & Mishra, 2018). All the geometric means used by all the individual desirability are combined to generate the composite desirability.…”

Section: Optimization and Validation Of Roasting Conditionsmentioning

confidence: 99%

Optimization of Roasting Conditions on the Functional Properties of Jackfruit Seed Flours

Zainal Abidin,

Teo,

Malik

et al. 2024

Adv Agric Food Res J

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Roasting of jackfruit seeds may improve the functional properties of jackfruit seed flours produced, which is vital for applications in baking and confectionaries. The objectives of this study were to determine the optimum roasting conditions of jackfruit seeds and to evaluate the functional properties of roasted jackfruit seed flours. Response surface methodology (RSM) was employed to optimize the roasting process in a temperature range (120 - 170 ℃) and in a duration range (20 - 70 min). The roasting temperature had a significant effect (p < 0.05) on water absorption capacity (WAC) and water solubility index (WSI), while roasting time significantly influenced (p ˂ 0.05) WAC, oil absorption capacity (OAC), bulk density (BD), WSI and swelling power (SP) of the jackfruit seed flours. Based on the results obtained from RSM, the optimum roasting conditions were 162 ℃ for duration of 20 min. The predicted values were 1.45 g/g, 0.96 g/g, 0.49 g/ml, 9.74 % and 4.35 g/g for WAC, OAC, BD, WSI and SP, respectively with the overall desirability of 0.693. The optimum conditions obtained from RSM can be used to produce roasted jackfruit seed flours with desirable functional properties for future development of bakery products.

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Study on the effect of pilot scale roasting conditions on the physicochemical and functional properties of maize flour (Cv.Bio 22027)

Cited by 10 publications

References 28 publications

Physical and thermal properties of various ajwain (Trachyspermum ammi L.) seed varieties as a function of moisture content

Physical and thermal properties of various ajwain (Trachyspermum ammi L.) seed varieties as a function of moisture content

A Comprehensive Analysis on Nutritional and Antioxidant Characteristics of a Traditional Roasted Maize Flour (Furniko) of Pontic Greeks: Comparative Study to Related Flour Products

Optimization of Roasting Conditions on the Functional Properties of Jackfruit Seed Flours

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