This study investigated the effects of high hydrostatic pressure (HHP) treatment on the physicochemical properties of rice flour according to its moisture levels in order to develop new materials for processed rice foods. The rice varieties used were the Samkwang variety (normal and hard type) and the Shingil variety (processing and soft type). The moisture content of the rice flour was adjusted to 35-55% and it was treated with the HHP treatment at 400-600 MPa. The water absorption capacity, solubility, and swelling power of the rice flour increased as the moisture levels and pressure increased. The 600 MPa enzymatic hydrolysis-treated rice flour showed similar results to the heat-treated rice flour. Scanning electron microscopy showed few cavities, resulting in a dense structure. X-ray diffraction confirmed that the 23° peak, which indicates the degree of gelatinization, decreased with increasing moisture levels and pressure. The HHP treatment of the rice flour changed its physicochemical properties according to the moisture levels and pressure applied. These results can provide important information on the development and production of various foods.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818507 | PMC |
| http://dx.doi.org/10.3390/foods12010227 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
The mechanisms of thermal processing techniques on modifying structural, functional and flour-processing properties of whole-grain highland barley.
Food Chem
December 2024
Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address:
The mechanisms underlying three thermal processing methods, namely hot-air drying, microwave irradiation, and heat fluidization, were systematically investigated to evaluate their effects on the structural, functional, and flour-processing properties of whole-grain highland barley. Starch granules were partially damaged when treated with hot-air drying and microwave irradiation. However, these granules were predominantly aggregated or encapsulated in proteins following heat fluidization.
View Article and Find Full Text PDFEdible Mushrooms: a Nutrient-Rich Ingredient for Healthier Food Products - A Review.
Curr Nutr Rep
January 2025
Department of Food Research, Faculty of Chemical Sciences, Universidad Autónoma de Coahuila, Blvd. V. Carranza e Ing. José Cárdenas s/n Col. República C.P., Saltillo, Coahuila, 25280, Mexico.
Objective Of The Review: Edible mushrooms are found to be foods with high nutritional content, which have been shown to be more widely used ingredients in cooking in traditional dishes. This article explores the rising trend in the use of edible mushrooms in new formulations of functional foods, taking advantage of their properties and benefits in human health.
Recent Findings: The use of mushrooms as an ingredient in new or modified food formulations is driven by solid evidence of their nutritional content and bioactivity.
Phytochemical profile and in vitro evaluation of cassava (Manihot esculenta Crantz) foliage as ruminant feed with/without green banana flour.
Sci Rep
January 2025
Animal Production Department, Faculty of Agriculture, Cairo University, Giza, 12613, Egypt.
Cassava (Manihot esculenta Crantz) is a crucial crop in tropics and subtropics, primarily cultivated for its tuber. However, its foliage is rich in protein and can supply essential elements for ruminants. The objective of this study was to evaluate the phytochemical compounds by Gas chromatography-MS (GC-MS) and the main phenolic by High Pressure Liquid Chromatography (HPLC) present in cassava foliage, along with the fermentation pattern using a semi-automated gas production (GP) system.
View Article and Find Full Text PDFHydrothermal conversion of biomass for co-production of carbon quantum dots and biofuels.
Environ Sci Pollut Res Int
January 2025
Biofuel Laboratory, Department of Energy, Tezpur University, Assam, 784028, India.
Agro-processing industries generate a substantial quantity of biomass wastes. Conversion of these wastes into valuable material could be profitable considering both environmental and economic aspects. Among various biomass conversion methods, hydrothermal conversion can be used for co-production of biofuel and other valuable materials like carbon quantum dots (CQDs) and activated carbons.
View Article and Find Full Text PDFγ-radiation induced reduction in antinutrients of buckwheat ( Moench) seeds and leaves.
Int J Radiat Biol
January 2025
Department of Biochemistry, College of Basic Sciences and Humanities, Govind Ballabh Pant University of Agriculture & Technology, Pantnagar (U. S. Nagar), Uttarakhand, India.
Purpose: Buckwheat, a dicotyledonous crop of Polygonaceae family, is known for its nutritional value and adaptability to adverse climates. Local people reported that prolonged consumption of buckwheat seeds and leaves causes numbness and gastrointestinal problems. The present study was conducted to observe the impact of different doses of γ-radiations on phytoconstituents of buckwheat seeds and leaves, to make them nutritionally superior.
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!