Effect of heat processing on the physicochemical properties of Job’s tears grain
Job’s tear grain ( Coix lachryma-jobi L.) was hydro-thermally treated to study the effects of heat-moisture treatment on the milling, nutritional and certain physicochemical properties of the grain. The milling yield improved by 30% after processing due to hardening of the grain. This was proved by...
Gespeichert in:
| Veröffentlicht in: | Journal of food measurement & characterization 2019-03, Vol.13 (1), p.874-882 |
|---|---|
| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 882 |
|---|---|
| container_issue | 1 |
| container_start_page | 874 |
| container_title | Journal of food measurement & characterization |
| container_volume | 13 |
| creator | Luithui, Yoya Meera, M. S. |
| description | Job’s tear grain (
Coix lachryma-jobi
L.) was hydro-thermally treated to study the effects of heat-moisture treatment on the milling, nutritional and certain physicochemical properties of the grain. The milling yield improved by 30% after processing due to hardening of the grain. This was proved by the texture profile analysis which showed the increased trend in hardness with the increase in the intensity of heat treatment on the grains. The total starch content of the grain was 75–82 g 100 g
−1
, with just 2–5 g 100 g
−1
being amylose. Soaking before steaming has a greater effect on water absorption capacity and solubility power of the grain; it also improved cooking time. The pasting and thermal properties of native and steamed grains were similar but there was a difference in soak and steamed grains. The presence of non-starch components like protein and lipids also played a role in gelatinization and viscosity of the grain. |
| doi_str_mv | 10.1007/s11694-018-0001-4 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_3078657850</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>3078657850</sourcerecordid><originalsourceid>FETCH-LOGICAL-c316t-d57edf4fc3522c95e6c2d6fded27c1b91d6f381170725d58bd12bdccc7abd3193</originalsourceid><addsrcrecordid>eNp1kE1OwzAQhS0EElXpAdhZYh3w2E6cLFFV_lQJCcHaSuxxk6pNgp0uuuMaXI-T4CgIVqxmRvrezJtHyCWwa2BM3QSArJAJgzxhjEEiT8iMQyESCUKe_vY8OyeLELYjA0rKTMzIy8o5NAPtHK2xHGjvO4MhNO2Gdi0daqR9fQyN6UyN-8aUu5Ho0Q8NhlH01FVfH5-BDlj6QDe-bNoLcubKXcDFT52Tt7vV6_IhWT_fPy5v14kRkA2JTRVaJ50RKeemSDEz3GbOouXKQFVAHEQejTLFU5vmlQVeWWOMKisr4kdzcjXtjY7eDxgGve0Ovo0ntWAqz1KVpyxSMFHGdyF4dLr3zb70Rw1Mj-npKT0d09NjMlpGDZ80IbLtBv3f5v9F30Q2c1U</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>3078657850</pqid></control><display><type>article</type><title>Effect of heat processing on the physicochemical properties of Job’s tears grain</title><source>SpringerLink Journals - AutoHoldings</source><creator>Luithui, Yoya ; Meera, M. S.</creator><creatorcontrib>Luithui, Yoya ; Meera, M. S.</creatorcontrib><description>Job’s tear grain (
Coix lachryma-jobi
L.) was hydro-thermally treated to study the effects of heat-moisture treatment on the milling, nutritional and certain physicochemical properties of the grain. The milling yield improved by 30% after processing due to hardening of the grain. This was proved by the texture profile analysis which showed the increased trend in hardness with the increase in the intensity of heat treatment on the grains. The total starch content of the grain was 75–82 g 100 g
−1
, with just 2–5 g 100 g
−1
being amylose. Soaking before steaming has a greater effect on water absorption capacity and solubility power of the grain; it also improved cooking time. The pasting and thermal properties of native and steamed grains were similar but there was a difference in soak and steamed grains. The presence of non-starch components like protein and lipids also played a role in gelatinization and viscosity of the grain.</description><identifier>ISSN: 2193-4126</identifier><identifier>EISSN: 2193-4134</identifier><identifier>DOI: 10.1007/s11694-018-0001-4</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Acids ; Agricultural production ; Amylose ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Cooking ; Corn ; Engineering ; Flour ; Food ; Food Science ; Grain ; Heat treatment ; Heat treatments ; Lipids ; Original Paper ; Physicochemical properties ; Proteins ; Rice ; Seeds ; Starch ; Thermal properties ; Thermodynamic properties ; Viscosity ; Water absorption</subject><ispartof>Journal of food measurement & characterization, 2019-03, Vol.13 (1), p.874-882</ispartof><rights>Springer Science+Business Media, LLC, part of Springer Nature 2018</rights><rights>Springer Science+Business Media, LLC, part of Springer Nature 2018.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c316t-d57edf4fc3522c95e6c2d6fded27c1b91d6f381170725d58bd12bdccc7abd3193</citedby><cites>FETCH-LOGICAL-c316t-d57edf4fc3522c95e6c2d6fded27c1b91d6f381170725d58bd12bdccc7abd3193</cites><orcidid>0000-0003-4801-2732</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11694-018-0001-4$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11694-018-0001-4$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,41488,42557,51319</link.rule.ids></links><search><creatorcontrib>Luithui, Yoya</creatorcontrib><creatorcontrib>Meera, M. S.</creatorcontrib><title>Effect of heat processing on the physicochemical properties of Job’s tears grain</title><title>Journal of food measurement & characterization</title><addtitle>Food Measure</addtitle><description>Job’s tear grain (
Coix lachryma-jobi
L.) was hydro-thermally treated to study the effects of heat-moisture treatment on the milling, nutritional and certain physicochemical properties of the grain. The milling yield improved by 30% after processing due to hardening of the grain. This was proved by the texture profile analysis which showed the increased trend in hardness with the increase in the intensity of heat treatment on the grains. The total starch content of the grain was 75–82 g 100 g
−1
, with just 2–5 g 100 g
−1
being amylose. Soaking before steaming has a greater effect on water absorption capacity and solubility power of the grain; it also improved cooking time. The pasting and thermal properties of native and steamed grains were similar but there was a difference in soak and steamed grains. The presence of non-starch components like protein and lipids also played a role in gelatinization and viscosity of the grain.</description><subject>Acids</subject><subject>Agricultural production</subject><subject>Amylose</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Cooking</subject><subject>Corn</subject><subject>Engineering</subject><subject>Flour</subject><subject>Food</subject><subject>Food Science</subject><subject>Grain</subject><subject>Heat treatment</subject><subject>Heat treatments</subject><subject>Lipids</subject><subject>Original Paper</subject><subject>Physicochemical properties</subject><subject>Proteins</subject><subject>Rice</subject><subject>Seeds</subject><subject>Starch</subject><subject>Thermal properties</subject><subject>Thermodynamic properties</subject><subject>Viscosity</subject><subject>Water absorption</subject><issn>2193-4126</issn><issn>2193-4134</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp1kE1OwzAQhS0EElXpAdhZYh3w2E6cLFFV_lQJCcHaSuxxk6pNgp0uuuMaXI-T4CgIVqxmRvrezJtHyCWwa2BM3QSArJAJgzxhjEEiT8iMQyESCUKe_vY8OyeLELYjA0rKTMzIy8o5NAPtHK2xHGjvO4MhNO2Gdi0daqR9fQyN6UyN-8aUu5Ho0Q8NhlH01FVfH5-BDlj6QDe-bNoLcubKXcDFT52Tt7vV6_IhWT_fPy5v14kRkA2JTRVaJ50RKeemSDEz3GbOouXKQFVAHEQejTLFU5vmlQVeWWOMKisr4kdzcjXtjY7eDxgGve0Ovo0ntWAqz1KVpyxSMFHGdyF4dLr3zb70Rw1Mj-npKT0d09NjMlpGDZ80IbLtBv3f5v9F30Q2c1U</recordid><startdate>20190301</startdate><enddate>20190301</enddate><creator>Luithui, Yoya</creator><creator>Meera, M. S.</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><orcidid>https://orcid.org/0000-0003-4801-2732</orcidid></search><sort><creationdate>20190301</creationdate><title>Effect of heat processing on the physicochemical properties of Job’s tears grain</title><author>Luithui, Yoya ; Meera, M. S.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c316t-d57edf4fc3522c95e6c2d6fded27c1b91d6f381170725d58bd12bdccc7abd3193</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Acids</topic><topic>Agricultural production</topic><topic>Amylose</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Cooking</topic><topic>Corn</topic><topic>Engineering</topic><topic>Flour</topic><topic>Food</topic><topic>Food Science</topic><topic>Grain</topic><topic>Heat treatment</topic><topic>Heat treatments</topic><topic>Lipids</topic><topic>Original Paper</topic><topic>Physicochemical properties</topic><topic>Proteins</topic><topic>Rice</topic><topic>Seeds</topic><topic>Starch</topic><topic>Thermal properties</topic><topic>Thermodynamic properties</topic><topic>Viscosity</topic><topic>Water absorption</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Luithui, Yoya</creatorcontrib><creatorcontrib>Meera, M. S.</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering Collection</collection><jtitle>Journal of food measurement & characterization</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Luithui, Yoya</au><au>Meera, M. S.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of heat processing on the physicochemical properties of Job’s tears grain</atitle><jtitle>Journal of food measurement & characterization</jtitle><stitle>Food Measure</stitle><date>2019-03-01</date><risdate>2019</risdate><volume>13</volume><issue>1</issue><spage>874</spage><epage>882</epage><pages>874-882</pages><issn>2193-4126</issn><eissn>2193-4134</eissn><abstract>Job’s tear grain (
Coix lachryma-jobi
L.) was hydro-thermally treated to study the effects of heat-moisture treatment on the milling, nutritional and certain physicochemical properties of the grain. The milling yield improved by 30% after processing due to hardening of the grain. This was proved by the texture profile analysis which showed the increased trend in hardness with the increase in the intensity of heat treatment on the grains. The total starch content of the grain was 75–82 g 100 g
−1
, with just 2–5 g 100 g
−1
being amylose. Soaking before steaming has a greater effect on water absorption capacity and solubility power of the grain; it also improved cooking time. The pasting and thermal properties of native and steamed grains were similar but there was a difference in soak and steamed grains. The presence of non-starch components like protein and lipids also played a role in gelatinization and viscosity of the grain.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11694-018-0001-4</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0003-4801-2732</orcidid><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 2193-4126 |
| ispartof | Journal of food measurement & characterization, 2019-03, Vol.13 (1), p.874-882 |
| issn | 2193-4126 2193-4134 |
| language | eng |
| recordid | cdi_proquest_journals_3078657850 |
| source | SpringerLink Journals - AutoHoldings |
| subjects | Acids Agricultural production Amylose Chemistry Chemistry and Materials Science Chemistry/Food Science Cooking Corn Engineering Flour Food Food Science Grain Heat treatment Heat treatments Lipids Original Paper Physicochemical properties Proteins Rice Seeds Starch Thermal properties Thermodynamic properties Viscosity Water absorption |
| title | Effect of heat processing on the physicochemical properties of Job’s tears grain |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-08T01%3A11%3A29IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effect%20of%20heat%20processing%20on%20the%20physicochemical%20properties%20of%20Job%E2%80%99s%20tears%20grain&rft.jtitle=Journal%20of%20food%20measurement%20&%20characterization&rft.au=Luithui,%20Yoya&rft.date=2019-03-01&rft.volume=13&rft.issue=1&rft.spage=874&rft.epage=882&rft.pages=874-882&rft.issn=2193-4126&rft.eissn=2193-4134&rft_id=info:doi/10.1007/s11694-018-0001-4&rft_dat=%3Cproquest_cross%3E3078657850%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=3078657850&rft_id=info:pmid/&rfr_iscdi=true |