RT info:eu-repo/semantics/article
T1 The role of microwave absorption capacity and water mobility in the microwave treatment of grain vs. flour: Impact on the treated flour characteristics
A1 Vicente Fernández, Ainhoa
A1 Villanueva Barrero, Marina
A1 Muñoz Muñoz, José María
A1 Caballero Calvo, Pedro Antonio
A1 Ronda Balbás, María Felicidad
K1 Microstructure
K1 Thermal properties
K1 Techno-functional properties
K1 Amaranth
K1 Buckwheat
K1 Quinoa
K1 Sorghum
K1 Thermal treatment
K1 Physical modification
K1 3309.11 Fabricación de Harina
AB Four alternative crops (amaranth, buckwheat, quinoa, and sorghum) were subjected to microwave-assisted heat-moisture treatment (MWT) under identical conditions (100 °C for 30 min at 25% moisture content) in two different forms (grain and flour). The effects of MWT on the microstructure, thermal properties, and techno-functional properties of the resulting flours were evaluated. The microwave absorption capacity and water mobility in flours and grains during heating were also determined to explain the different impacts of MWT depending on the matrix and its form. The results revealed that the microwave absorption capacity was comparable for all the samples, with water being the primary microwave-absorbing component. However, a different mobility and distribution of water during heating were observed for grains and flour and among matrices, leading to variations in the properties measured. The matrix, the form of treatment, and their interaction significantly influenced most of the analysed properties. MWT resulted in disruption of the native structure with partial fusion and loss of integrity of constituents, reduction in gelatinisation enthalpy, increase in the extent of amylopectin retrogradation, increase in water absorption capacity, and decrease in emulsifying capacity. The water absorption index and water solubility index showed increments or decrements depending on the matrix and the form of treatment. Moreover, the MWT of grain proved effective in limiting the colour change observed in the MWT of flour while enhancing the water absorption capacity. These findings highlight the importance of controlling not only the MWT conditions, but also the form of the matrix, as this influences the mobility of water and the final flour properties.
PB Elsevier
SN 0268-005X
YR 2025
FD 2025
LK https://uvadoc.uva.es/handle/10324/73616
UL https://uvadoc.uva.es/handle/10324/73616
LA eng
NO Food Hydrocolloids, febrero 2025, vol. 159, 110680
NO Producción Científica
DS UVaDOC
RD 05-feb-2025