TY - JOUR
T1 - Flours from popped grains
T2 - Physicochemical, thermal, rheological, and techno-functional properties
AU - Cabrera-Ramírez, A. H.
AU - Gaytán-Martínez, M.
AU - Gonzáles-Jasso, E.
AU - Ramírez-Jiménez, A. K.
AU - Velázquez, G.
AU - Villamiel, M.
AU - Morales-Sánchez, E.
N1 - Publisher Copyright:
© 2022 Elsevier Ltd
PY - 2023/2
Y1 - 2023/2
N2 - The popping of grains has been mainly used to produce ready-to-eat snacks. However, the popping effect on techno-functional properties and possible industrial applications is still unknown. This work evaluated the physicochemical, thermal, rheological, and techno-functional properties of flours from popped grains (FPG). White sorghum and corn grains were adjusted to initial moisture of 11 and 15% and popped using hot-air (210 °C, 90s). The physicochemical, thermal, rheological, and techno-functional properties were assessed in raw and popped flours. Raw flours showed different physicochemical and techno-functional attributes. However, the popping process homogenized their characteristics, behaving similarly in both FPG. Thermal properties evidenced a complete starch gelatinization in FPG and increased their initial viscosity from 8.4 (raw) to 794 cP. SPG showed a constant viscosity under heating-cooling conditions. The techno-functional properties of FPG showed higher water absorption and solubility (134–160%) values than raw ones. The syneresis was reduced in gels from FPG, reaching less than 3.6% after 48 h of storage. Finally, the FPG gels showed a more elastic matrix with lower deformation and higher cohesion. The techno-functional properties of FPG suggest that they can be used as food additives to improve consistency and stability.
AB - The popping of grains has been mainly used to produce ready-to-eat snacks. However, the popping effect on techno-functional properties and possible industrial applications is still unknown. This work evaluated the physicochemical, thermal, rheological, and techno-functional properties of flours from popped grains (FPG). White sorghum and corn grains were adjusted to initial moisture of 11 and 15% and popped using hot-air (210 °C, 90s). The physicochemical, thermal, rheological, and techno-functional properties were assessed in raw and popped flours. Raw flours showed different physicochemical and techno-functional attributes. However, the popping process homogenized their characteristics, behaving similarly in both FPG. Thermal properties evidenced a complete starch gelatinization in FPG and increased their initial viscosity from 8.4 (raw) to 794 cP. SPG showed a constant viscosity under heating-cooling conditions. The techno-functional properties of FPG showed higher water absorption and solubility (134–160%) values than raw ones. The syneresis was reduced in gels from FPG, reaching less than 3.6% after 48 h of storage. Finally, the FPG gels showed a more elastic matrix with lower deformation and higher cohesion. The techno-functional properties of FPG suggest that they can be used as food additives to improve consistency and stability.
KW - Food additives
KW - Popping process
KW - Techno-functional properties
UR - http://www.scopus.com/inward/record.url?scp=85138149475&partnerID=8YFLogxK
U2 - 10.1016/j.foodhyd.2022.108129
DO - 10.1016/j.foodhyd.2022.108129
M3 - Artículo
AN - SCOPUS:85138149475
SN - 0268-005X
VL - 135
JO - Food Hydrocolloids
JF - Food Hydrocolloids
M1 - 108129
ER -