Understanding the impact of Pulsed Electric Fields treatment on the thermal and pasting properties of raw and thermally processed oat flours

Duque, Sheba Mae M.; Leong, Sze Ying; Agyei, Dominic; Singh, Jaspreet; Larsen, Nigel G.; Oey, Indrawati

doi:10.1016/j.foodres.2019.108839

Cited by 38 publications

(37 citation statements)

References 50 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…PEF is also employed for enhancing the physical and chemical properties of major food components such as polysaccharides, proteins, etc. ( 154 – 156 ), and for the modification of potato starch ( 157 ) and the properties of oat flour ( 158 ). PEF also enhances the rate of reaction; because of the high intensity, there is an enhanced heat transfer, which increases mass transfer in the esterification ( 159 ) and chelation ( 160 ) reactions.…”

Section: Non-thermal Technologiesmentioning

confidence: 99%

Non-thermal Technologies for Food Processing

2021

View full text Add to dashboard Cite

Food is subjected to various thermal treatments during processes to enhance its shelf-life. But these thermal treatments may result in deterioration of the nutritional and sensory qualities of food. With the change in the lifestyle of people around the globe, their food needs have changed as well. Today's consumer demand is for clean and safe food without compromising the nutritional and sensory qualities of food. This directed the attention of food professionals toward the development of non-thermal technologies that are green, safe, and environment-friendly. In non-thermal processing, food is processed at near room temperature, so there is no damage to food because heat-sensitive nutritious materials are intact in the food, contrary to thermal processing of food. These non-thermal technologies can be utilized for treating all kinds of food like fruits, vegetables, pulses, spices, meat, fish, etc. Non-thermal technologies have emerged largely in the last few decades in food sector.

show abstract

Section: Non-thermal Technologiesmentioning

confidence: 99%

Non-thermal Technologies for Food Processing

2021

View full text Add to dashboard Cite

show abstract

“…There have been recent attempts to utilize PEF in starch-rich matrices and to understand their impact on inherent starch, e.g., potato [ 14 ], black beans [ 15 ], rice grains [ 16 ], and even on fine powders such as flour [ 17 ]. As starch, in its native form, has limited functionality, physical modification by PEF can change not only its properties but also the quality of the food material as a whole.…”

Section: Introductionmentioning

confidence: 99%

“…In the case of ground material such as flour, the initial investigation of PEF use was for bacterial reduction in dark rye flour [ 20 ], but recent work revealed the opportunity to create novel starchy products with various properties. As an example, PEF-treated oat flour had increased pasting stability, producing a paste with reduced syneresis and hardness [ 17 ] and the probability of creating customized “oat fractions” with targeted physicochemical properties [ 21 ]. Naturally fermented sorghum flour after PEF treatment had increased porosity of the cellular membrane, thereby increasing the release of phenolics bound by the protein–carbohydrate matrix and enhanced the health properties of sorghum flour [ 22 ].…”

Section: Introductionmentioning

confidence: 99%

“…To have a better understanding of the effect of PEF on cassava flour, key processing parameters previously identified to have a dominant influence on starch properties, electric field strength (EFS) and specific energy input (SEI) [ 17 , 28 ], were considered. Therefore, the study aimed to investigate the effect of the combination of different levels of mild electric field strengths and elevated specific energy inputs on the in vitro digestibility, morphological, microstructural and thermal properties of PEF-treated cassava flours.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Changes in Starch In Vitro Digestibility and Properties of Cassava Flour Due to Pulsed Electric Field Processing

Conde

Kebede

Leong

et al. 2022

Foods

Self Cite

View full text Add to dashboard Cite

The research aimed to investigate the effect of pulsed electric field (PEF) treatment on cassava flour at mild intensities (1, 2, and 4 kV/cm) combined with elevated levels of specific energy input (250–500 kJ/kg). Influences on starch digestibility, morphological characteristics, birefringence, short-range order and thermal properties were evaluated. Application of PEF at energy input no greater than 250 kJ/kg had negligible influence on the different starch digestion fractions of cassava flour but raised the rapidly digestible starch fraction at a combined electric field strength >1 kV/cm and energy input >350 kJ/kg. Morphological evaluation revealed that at this PEF combination, cassava starch’s external structure was consistently altered with swelling and disintegration, albeit some granules remained intact. Consequently, this led to disruption in the internal crystalline structure, supported by progressive loss of birefringence and significantly lower absorbance ratio at 1047/1022 cm−1. These physical and microstructural changes of the inherent starch promoted the shift in gelatinization temperatures to a higher temperature and reduced the gelatinization enthalpy. The study demonstrated that PEF can be utilized to change the starch fraction of cassava flour, which is driven by electric field strength and specific energy input, causing changes in the starch-related properties leading to increased digestibility.

show abstract

“…For decades, oats were underutilized and usually grown for feed. However, oats are a good source of starch (55-59%), protein (15-26%), lipids (3-11%), and bioactive compounds such as β-glucan (3-8%) (Duque et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Determination of Rheological Properties of Alternative Flour Substituted Doughs

Cingöz

Yörükoğlu

2022

Black Sea Journal of Agriculture

View full text Add to dashboard Cite

All over the world, healthy foods, functional foods, diet foods and many similar terms are on the agenda. Consumers are offered different types of foods for a healthy diet. To this end, studies to improve the functional properties of bread have gained momentum. One of the ways to improve the functional properties of bread is to use flours with more functional properties than wheat flour. However, the effects of the added flours on the rheology of the dough are also different. The aim of this study is to determine the effects of flours (buckwheat (10-30%), carob (3, 6, 9, and 12), chickpea (10-50%), oat (10-50%), and barley (10-50%)) in different proportions added to bread flour on the rheological properties of the dough. The Mixolab® (Chopin) instrument was used to determine the rheological properties. A standard protocol for flour analysis was used for the analysis of bread flour and other flour mixtures. Various rheological and other dough properties were determined, such as water holding capacity, development time, stability, amylase activity, and degree of flour retrogradation. Using the obtained Mixolab curve, C1 values for water retention and stability, C2 values for protein quality, C3 values for starch gelatinization, C4 values for amylase activity, and C5 values for degree of starch degradation were measured. C1 changed between 1.049 and 1.160 Nm, C2 between 0.326 and 0.583 Nm, C3 between 1.218 and 2.130 Nm, C4 between 0.955 and 1.978 Nm, and C5 between 0.946 and 2.807 Nm depending on the flour ratio and type used. As a result of the tests, it was found that the flour with 30% barley flour, 20% oat flour, 9% carob flour and 20% buckwheat flour was the most suitable for the bread flour profile.

show abstract

Understanding the impact of Pulsed Electric Fields treatment on the thermal and pasting properties of raw and thermally processed oat flours

Cited by 38 publications

References 50 publications

Non-thermal Technologies for Food Processing

Non-thermal Technologies for Food Processing

Changes in Starch In Vitro Digestibility and Properties of Cassava Flour Due to Pulsed Electric Field Processing

Determination of Rheological Properties of Alternative Flour Substituted Doughs

Contact Info

Product

Resources

About