The Impact of Heat-moisture Treatment on Properties of Musa paradisiaca L. Starch, and Optimization of Process Variables

Cordeiro, Maria José Missão; Veloso, Cristiane Martins; Santos, Leandro Soares; Bonomo, Renata Cristina Ferreira; Caliari, Márcio; Fontan, Rafael da Costa Ilhéu

doi:10.17113/ftb.56.04.18.5490

Cited by 23 publications

(7 citation statements)

References 21 publications

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“…The lowest moisture content, according to this analysis, was found in fried giant sea perch (54 g/100 g) while the highest was in short-bodied mackerel (76 g/100 g). This finding is in line with the loss of moisture that occurs more often in fried fish compared to boiled fish due to heat processing at high temperatures, which impacts heavily on the loss of moisture in foods, especially for fish [29][30][31][32].…”

Section: Edible Portion (Ep) and Total Se Concentrations Of Fishsupporting

confidence: 70%

In Vitro Bioaccessibility of Selenium from Commonly Consumed Fish in Thailand

Singhato

Judprasong

Sridonpai

et al. 2022

Foods

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Selenium (Se), abundantly obtained in fish, is a crucial trace element for human health. Since there are no data on Se bioaccessibility from commonly consumed fish in Thailand, this study assessed the in vitro bioaccessibility of Se using the equilibrium dialyzability method. The five fish species most commonly consumed in Thailand were selected to determine total Se content using several preparation methods (fresh, boiling, and frying). Equilibrium dialyzability was used to perform in vitro bioaccessibility using enzymatic treatment to simulate gastrointestinal digestion for all boiled and fried fish as well as measuring Se using inductively coupled plasma triple quadrupole mass spectrometry (ICP-QQQ-MS). Two-way ANOVA with interaction followed by Tukey’s honestly significant difference (HSD) post hoc test revealed that boiled Indo-Pacific Spanish mackerel, longtail tuna, and short-bodied mackerel were significantly higher in Se content than striped snakehead and giant sea perch (p < 0.05). For fried fish, longtail tuna showed the highest Se content (262.4 µg/100 g of product) and was significantly different compared to the other fish (p < 0.05, estimated marginal means was 43.8–115.6 µg/100 g of product). Se bioaccessibilities from striped snakehead (70.0%) and Indo-Pacific Spanish mackerel (64.6%) were significantly higher than for longtail tuna (p < 0.05). No significant difference in bioaccessibility was found in terms of preparation method (i.e., boiling and frying). In conclusion, the fish included in this study, either boiled or fried, have high Se content and are good sources of Se due to high bioaccessibility.

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Section: Edible Portion (Ep) and Total Se Concentrations Of Fishsupporting

confidence: 70%

In Vitro Bioaccessibility of Selenium from Commonly Consumed Fish in Thailand

Singhato

Judprasong

Sridonpai

et al. 2022

Foods

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“…This situation may also be one of the reasons why HMTsweet potato flour was not completely gelatinized in RVA and its peak viscosity was lower than that of raw flour. The increase in the pasting temperature of HMT-sweet potato flour indicates that the starch molecular chains were rearranged and oriented, and the structural rigidity of the starch was strengthened after HMT (Cordeiro et al, 2018).…”

Section: Pasting Characteristicsmentioning

confidence: 99%

Effect of heat-moisture treatment on physicochemical properties and digestive characteristics of sweet potato flour

et al. 2022

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In the present study, the effects of heat-moisture treatment (HMT) on the structural properties, physicochemical properties and in vitro digestibility of sweet potato flour were investigated. Moisture mass fractions of samples were set as 20%, 25%, 30% or 35%, and treated at 110 °C for 4 h. Gelatinization characteristics, short-range order, double helix structure, crystallinity and digestive characteristics were studied by test of pasting and thermal, analysis of X-ray diffraction spectra, infrared spectra and in vitro digestion test. The results showed that the structural characteristics of the sweet potato flour with different moisture concentrations were quite different. The viscosity, breakdown value and setback value of HMT-sweet potato flour were all lower than those of the original flour. The content of rapidly digestible starch (RDS) decreased, while the contents of slowly digestible starch (SDS) and resistant starch (RS) increased after HMT. The results showed that HMT-25 had good cold and heat stability, low pasting viscosity and high contents of SDS and RS.

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“…The result on moisture contents was in line with a high percentage of loss of moisture in fried fish compared to boiled fish. The main reason for these results could be that frying involves heat processing at high temperatures which highly contributes to moisture loss in foods, especially fish where the main weight composition is from moisture [ 27 , 28 , 29 , 30 ].…”

Section: Discussionmentioning

confidence: 99%

Effect of Different Cooking Methods on Selenium Content of Fish Commonly Consumed in Thailand

Singhato

Judprasong

Sridonpai

et al. 2022

Foods

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Although fish are good sources of selenium (Se), an essential trace element for the human body, very limited data exist on Se content in commonly consumed fish in Thailand. Consequently, this study investigated selenium content and the effect of cooking among 10 fish species (5 freshwater and 5 marine) most-commonly consumed by the Thai people. The fish were purchased from three representative wholesale markets within or nearby to Bangkok. All fish species were prepared to determine their edible portions (EP) and moisture contents. Total Se in fresh, boiled, and fried fish were analysed using Inductively Coupled Plasma-Triple Quadrupole-Mass Spectrometry (ICP-QQQ-MS). In general, higher levels of Se were found in marine fish (37.1–198.5 µg/100 g EP in fresh fish, 48.0–154.4 µg/100 g EP in boiled fish, and 52.9–262.4 µg/100 g EP in fried fish) compared to freshwater fish (6.9–29.4 µg/100 g EP in fresh fish, 10.1–26.5 µg/100 g EP in boiled fish, and 13.7–43.8 µg/100 g EP in fried fish). While Longtail tuna showed significantly higher Se content than other fish (p < 0.05), boiled Longtail tuna had significantly lower true retention of Se than the other fish (p < 0.05). Most fish species retained a high level of selenium (ranged 64.1–100.0% true retention in boiling and frying). Longtail tuna, Short-bodied mackerel, Indo-pacific Spanish mackerel, Nile tilapia, and red Nile tilapia–cooked by boiling and frying–are recommended for consumption as excellent sources of selenium.

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The Impact of Heat-moisture Treatment on Properties of Musa paradisiaca L. Starch, and Optimization of Process Variables

Cited by 23 publications

References 21 publications

In Vitro Bioaccessibility of Selenium from Commonly Consumed Fish in Thailand

In Vitro Bioaccessibility of Selenium from Commonly Consumed Fish in Thailand

Effect of heat-moisture treatment on physicochemical properties and digestive characteristics of sweet potato flour

Effect of Different Cooking Methods on Selenium Content of Fish Commonly Consumed in Thailand

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