Water uptake and its impact on the texture of lentils (Lens culinaris)

Joshi, Matina; Adhikari, Benu; Panozzo, Joe; Aldred, Peter

doi:10.1016/j.jfoodeng.2010.03.028

Cited by 43 publications

(40 citation statements)

References 17 publications

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“…The texture analyzer was calibrated with 2kg force (Joshi et al, 2010) and probe of 6 mm diameter and 35 mm width. The following parameters were also used: target value of 1.5 mm and test speed of 2 mm/s.…”

Section: Texture Analysismentioning

confidence: 99%

Hydration kinetics, physicochemical composition, and textural changes of transgenic corn kernels of flint, semi-flint, and dent varieties

Marques¹,

Jorge²,

Jorge³

2014

Food Sci. Technol (Campinas)

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Section: Texture Analysismentioning

confidence: 99%

Hydration kinetics, physicochemical composition, and textural changes of transgenic corn kernels of flint, semi-flint, and dent varieties

Marques¹,

Jorge²,

Jorge³

2014

Food Sci. Technol (Campinas)

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“…The common practice is to soak the grains in water at room temperature until they reach a desired hydration level. However, it could take up to 16-36 hours to obtain a complete hydrated grain, which besides being a limiting processing factor, may favor leakage of solutes, and cause microbial proliferation or development of unpleasant odors (Joshi et al, 2010;Naviglio et al, 2013). Due to the soaking slowness of some grains, several methods have been proposed.…”

Section: Introductionmentioning

confidence: 99%

Pressure Gradients Application for Accelerating Corn Hydration

Martínez¹

2018

Rev. Mex. Ing. Quim.

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Three varieties of corn kernels were hydrated under pressure gradients in the range of 96 to 136 cm Hg, and at atmospheric pressure for comparison. Hydration at atmospheric pressure was modeled by the first order kinetics model and by the Fick's second law of diffusion. Rate constants of 0.192, 0.184 and 0.141 h −1 , and water effective diffusivity of 5.4 ×10 −11 , 3.6 ×10 −11 , and 1.9 ×10 −11 m 2 s −1 were obtained for blue, yellow and white corn kernel, respectively. Significant polynomial equations described the corn kernels hydration under pressure gradients, as a function of vacuum pressure, vacuum time and hydration time. Hydration rates of the studied grains were significantly enhanced using the pressure gradients, compared to the conventional method. Pressure gradient soaking required 60% less time than the conventional soaking, to reach a water content of 45% in corn kernels. The hydration extent of corn kernels determined the levels of solutes leaching, in both soaking treatments. Minimum hydration levels for initiating leaching of soluble solids were observed.

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“…Differences in samples can be because of water intake during rehydration (Rahman and Al‐Farsi ), soaking (Joshi et al . ) and temperature of cooking or drying (Abu‐Ghoush et al . ).…”

Section: Resultsmentioning

confidence: 99%

Texture and Color Analysis of Lentils and Rice for Instant Meal Using Image Processing Techniques

Pieniazek

Sancho

Messina

2015

Journal of Food Processing and Preservation

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Typical approaches for measuring color and texture properties are mostly timeconsuming. An image-based method was used to evaluate texture and color in lentils and rice subjected to freeze-drying for an instant meal. Cooked and cooked freeze-dried rehydrated lentils and rice were analyzed by scanning electron microscopy. Texture properties were analyzed by texture analyzer and image analysis. Color was performed with a digital camera. Significant differences for color and texture (P < 0.05) were observed for cooked and cooked freeze-dried rehydrated lentils and rice. A linear trend with a linear correlation was applied for mechanical and image features. Results showed that image features such as contrast, correlation, energy and homogeneity calculated from Gray-level co-occurrence matrix had high correlations with mechanical features of hardness, adhesiveness, chewiness and gumminess for lentils, and for rice, mechanical features adhesiveness, gumminess and image features homogeneity and contrast. With this approach to quality, image processing techniques can be a useful tool. PRACTICAL APPLICATIONSDevelopment and innovation of new technologies are necessary, especially in food quality, because most instrumental techniques for measuring quality properties involve a considerable amount of manual work. Freeze-drying is not a new technique; it is expensive but an excellent option for instant meals. Different types of cereal and legumes are necessary to be studied so they can be included in instant meals. Therefore, by having enough knowledge on surface of cereals and legumes among the process, it will be possible by using image processing techniques to estimate quality parameters in cereals and legumes for consumer acceptance.

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Water uptake and its impact on the texture of lentils (Lens culinaris)

Cited by 43 publications

References 17 publications

Hydration kinetics, physicochemical composition, and textural changes of transgenic corn kernels of flint, semi-flint, and dent varieties

Hydration kinetics, physicochemical composition, and textural changes of transgenic corn kernels of flint, semi-flint, and dent varieties

Pressure Gradients Application for Accelerating Corn Hydration

Texture and Color Analysis of Lentils and Rice for Instant Meal Using Image Processing Techniques

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