A lternative food processing techniques and their effects on physico - chemical and functional properties of pulse starch: a review .

Autor: Thomas E; Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India., Panjagari NR; Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India., Singh AK; Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India., Sabikhi L; Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India., Deshwal GK; Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India.
Jazyk: angličtina
Zdroj: Journal of food science and technology [J Food Sci Technol] 2023 Nov; Vol. 60 (11), pp. 2705-2724. Date of Electronic Publication: 2022 Aug 10.
DOI: 10.1007/s13197-022-05557-3
Abstrakt: Thermal processing remains the key processing technology for food products. However, there are some limitations for thermal processing such as loss of sensory and nutritional quality. Furthermore, nowadays consumers are looking forward for fresh like products which are free from chemical preservatives, yet having longer shelf life. Thus, alternative processing techniques are gaining popularity among food processors to replace conventional thermal processing keeping nutritional quality, sensory attributes and food safety in mind. The alternative processing techniques such as ultrasound, gamma irradiation, high pressure processing and microwave treatment causes several modifications (structural changes, effects on swelling and solubility index, gelatinization behaviour, pasting or rheological properties, retrogradation and cooking time) in physicochemical and functional properties of pulse starches which offers several advantages from commercial point of view. This review aims to summarize the effect of different alternative processing techniques on the structure, solubility, gelatinization, retrogradation and pasting properties of various pulse starches.
Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-022-05557-3.
Competing Interests: Conflict of interestNo conflicts of interest/Competing interests are associated with this publication.
(© Association of Food Scientists & Technologists (India) 2022. Springer Nature or its licensor holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.)
Databáze: MEDLINE
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