RT info:eu-repo/semantics/article
T1 Buckwheat grains treated with microwave radiation: Impact on the techno-functional, thermal, structural, and rheological properties of flour
A1 Vicente, Ainhoa
A1 Villanueva Barrero, Marina
A1 Caballero Calvo, Pedro Antonio
A1 Muñoz Muñoz, José María
A1 Ronda Balbás, María Felicidad
K1 Microwave treatment
K1 Terapia con microondas
K1 Rheological properties
K1 Propiedades reológicas
K1 Thermal properties
K1 Propiedades térmicas
K1 Buckwheat
K1 Trigo sarraceno
AB The physical modification of buckwheat grain, a pseudocereal with great interest in gluten-free (GF) product development, using microwave-assisted hydrothermal treatment (MWT), was evaluated. Buckwheat grains were microwaved (8 min at 18W/g) at four moisture contents (MC): 13%, 20%, 25%, and 30%, maintained constant throughout the treatment using a hermetic container. The impact of MWT on the techno-functional and rheological properties of flour was significantly affected by the MC of the grains. The flour obtained from grains treated with 30% MC (MW-30) was the most modified, showing the highest water absorption capacity (+43%) and a dramatic reduction in its emulsifying activity to almost zero, indicating the loss of its protein functionality during treatment. Differential scanning calorimetry (DSC) revealed a delay in the gelatinisation temperature (+3.7 °C) with a significant reduction in the gelatinization enthalpy (−27%), which is compatible with a partial pre-gelatinization of the flour. In contrast, the lowest grain MC led to opposite effects on most of the flour properties measured. The most significant difference was its improved ability to form stable emulsions (ES) (+188%) and a significant, albeit moderate, increase in gel structural stability and tolerance to stress. Based on these results, MWT combined with the MC of grain during treatment may be a viable and effective alternative to modulate the techno-functional properties of buckwheat flour and improve its applicability in GF food formulations.
PB Elsevier
SN 0268-005X
YR 2022
FD 2022
LK https://uvadoc.uva.es/handle/10324/57379
UL https://uvadoc.uva.es/handle/10324/57379
LA eng
NO Food Hydrocolloids, 2022, vol. 137, 108328
NO Producción Científica
DS UVaDOC
RD 07-ago-2024