The effect of various processing treatments viz., soaking, pressure cooking, open pan cooking, germination followed by pressure cooking and roasting of whole ricebean and pressure cooking, open pan cooking and fermentation and frying of fermented batter of dehulled ricebean flour was assessed for total sugars and oligosaccharide contents. Dehulling caused a significant reduction in the raffinose and stachyose contents. Pre-soaking of ricebean caused appreciable losses in the oligosaccharide content. Germination (48 h) followed by pressure cooking and fermentation (18 h) followed by frying caused the maximum losses in the raffinose and stachyose contents.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1002/1521-3803(20001201)44:6<447::AID-FOOD447>3.0.CO;2-M | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Thermal-assisted pressure processing: effects of marination, temperature, and pressure level on physicochemical, color and textural parameters of Superficial pectoralis beef muscle.
J Food Sci
December 2024
Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos, Buenos Aires, Argentina.
This study aimed to evaluate the effects of salt addition and different thermal-assisted pressure processing (TAPP) conditions (temperature and pressure levels) on technological, chromatic, and textural parameters and lipid oxidation of Superficial pectoralis beef muscle. A factorial design with three factors was applied: KCl/NaCl marination (marinated samples MS; non-marinated samples, NMS), temperature during high-pressure processing (50, 70°C), and pressure level (0.1, 200, and 300 MPa).
View Article and Find Full Text PDFWe assessed the applicability of high-performance liquid chromatography (HPLC) to the official testing method for the migration of caprolactam (CPL) from food utensils, containers, and packaging made from polyamide (PA). Hydrophilic interaction chromatography (HILIC) columns coated with unmodified silica, carbamoyl, and aminopropyl were used. Water and acetonitrile (ACN) were used as the mobile phase, and the analytical conditions were optimized.
View Article and Find Full Text PDFInnovative Methods for Reducing Sodium in Cupcakes With Mechanical Leavening and Ozonized Water.
Int J Food Sci
December 2024
Department of Technology of Bread Products and Processing Industries, Almaty Technological University, Almaty, Kazakhstan.
This study developed a technology to prepare cupcakes with a reduced sodium content from fine whole-ground wheat flour and ozonated water. Cavitation technology was utilised to reduce the sodium content, to shorten the cooking time, and to improve the consistency of the dough by accelerated churning. The dough was obtained by cavitation loosening under compressed air pressure and increasing the speed to 900 rpm.
View Article and Find Full Text PDFEnhancing enzymatic resistance of pea type 3 resistant starch through pressure heating and annealing.
Int J Biol Macromol
December 2024
Department of Nutrition and Health, China Agricultural University, Beijing 100193, China. Electronic address:
Type III resistant starch (RS3) is an important functional food ingredient. In this study, RS3 was prepared by retrogradation of pea starch after acid hydrolysis and pullulanase debranching. Heat-moisture treatments, including annealing (90 °C, 40-70 % moisture content) and pressure heating (121 °C, 10-40 % moisture content), were employed to further enhance the RS content of pea RS3.
View Article and Find Full Text PDFOccupational anaphylaxis: A Position Paper of the German Society of Allergology and Clinical Immunology (DGAKI).
Allergol Select
November 2024
Department of Dermatology and Allergy Biederstein, School of Medicine and Health, Technical University of Munich TUM).
Background: Anaphylaxis is a systemic allergic reaction that is potentially life-threatening. Occupational anaphylaxis is an anaphylaxis that occurs in an occupational context. In this position paper, we propose diagnostic criteria for occupational anaphylaxis and provide an overview of the current state of knowledge in terms of prevalence, triggers, prevention, and management.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!