Microstructural, physicochemical, thermal, and rheological properties of buckwheat flour treated with high-pressure at selected moisture contents
This study investigated the role of water in the high-pressure treatment (300–600 MPa/15 min) of buckwheat (Fagopyrum esculentum) flour and property changes in post-process samples. DSC and XRD measurements demonstrated complete gelatinization of buckwheat starch occurred at 600 MPa. The particle si...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Academic Press
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/119216/ http://psasir.upm.edu.my/id/eprint/119216/1/119216.pdf |
| _version_ | 1848867905916108800 |
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| author | Ahmed, Jasim Thomas, Linu Mulla, Mehrajfatema Brishti, Fatema Hossain |
| author_facet | Ahmed, Jasim Thomas, Linu Mulla, Mehrajfatema Brishti, Fatema Hossain |
| author_sort | Ahmed, Jasim |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | This study investigated the role of water in the high-pressure treatment (300–600 MPa/15 min) of buckwheat (Fagopyrum esculentum) flour and property changes in post-process samples. DSC and XRD measurements demonstrated complete gelatinization of buckwheat starch occurred at 600 MPa. The particle size of flour decreased above 450 MPa. HP-treatment successfully transformed the crystalline A-type structure of hydrated samples into a B-type structure. Dry samples did not gelatinize or exhibit any structural change, even at 600 MPa. The progress of gelatinization and gel rigidity of post-process samples were measured on a rheometer. The thermal transition captured in rheometer and DSC differs significantly. The impact of further heating on the pressurized samples resulted in a significant improvement in their mechanical rigidity. Overall, this study confirmed that an optimum flour-to-water ratio should be maintained during HP treatment to achieve the desired changes in buckwheat flour so that it could be used in food formulation. |
| first_indexed | 2025-11-15T14:43:56Z |
| format | Article |
| id | upm-119216 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:43:56Z |
| publishDate | 2024 |
| publisher | Academic Press |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1192162025-09-11T04:05:41Z http://psasir.upm.edu.my/id/eprint/119216/ Microstructural, physicochemical, thermal, and rheological properties of buckwheat flour treated with high-pressure at selected moisture contents Ahmed, Jasim Thomas, Linu Mulla, Mehrajfatema Brishti, Fatema Hossain This study investigated the role of water in the high-pressure treatment (300–600 MPa/15 min) of buckwheat (Fagopyrum esculentum) flour and property changes in post-process samples. DSC and XRD measurements demonstrated complete gelatinization of buckwheat starch occurred at 600 MPa. The particle size of flour decreased above 450 MPa. HP-treatment successfully transformed the crystalline A-type structure of hydrated samples into a B-type structure. Dry samples did not gelatinize or exhibit any structural change, even at 600 MPa. The progress of gelatinization and gel rigidity of post-process samples were measured on a rheometer. The thermal transition captured in rheometer and DSC differs significantly. The impact of further heating on the pressurized samples resulted in a significant improvement in their mechanical rigidity. Overall, this study confirmed that an optimum flour-to-water ratio should be maintained during HP treatment to achieve the desired changes in buckwheat flour so that it could be used in food formulation. Academic Press 2024 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/119216/1/119216.pdf Ahmed, Jasim and Thomas, Linu and Mulla, Mehrajfatema and Brishti, Fatema Hossain (2024) Microstructural, physicochemical, thermal, and rheological properties of buckwheat flour treated with high-pressure at selected moisture contents. Journal of Cereal Science, 118. art. no. 103965. pp. 1-9. ISSN 0733-5210; eISSN: 1095-9963 https://linkinghub.elsevier.com/retrieve/pii/S0733521024001231 10.1016/j.jcs.2024.103965 |
| spellingShingle | Ahmed, Jasim Thomas, Linu Mulla, Mehrajfatema Brishti, Fatema Hossain Microstructural, physicochemical, thermal, and rheological properties of buckwheat flour treated with high-pressure at selected moisture contents |
| title | Microstructural, physicochemical, thermal, and rheological properties of buckwheat flour treated with high-pressure at selected moisture contents |
| title_full | Microstructural, physicochemical, thermal, and rheological properties of buckwheat flour treated with high-pressure at selected moisture contents |
| title_fullStr | Microstructural, physicochemical, thermal, and rheological properties of buckwheat flour treated with high-pressure at selected moisture contents |
| title_full_unstemmed | Microstructural, physicochemical, thermal, and rheological properties of buckwheat flour treated with high-pressure at selected moisture contents |
| title_short | Microstructural, physicochemical, thermal, and rheological properties of buckwheat flour treated with high-pressure at selected moisture contents |
| title_sort | microstructural, physicochemical, thermal, and rheological properties of buckwheat flour treated with high-pressure at selected moisture contents |
| url | http://psasir.upm.edu.my/id/eprint/119216/ http://psasir.upm.edu.my/id/eprint/119216/ http://psasir.upm.edu.my/id/eprint/119216/ http://psasir.upm.edu.my/id/eprint/119216/1/119216.pdf |