Impact of Solubilized Substances on the Techno-Functional, Pasting and Rheological Properties of Ultrasound-Modified Rice, Tef, Corn and Quinoa Flours
The modification of flours by ultrasound (US) treatments requires excess water to suspend the sample to be treated, which must be removed after treatment to recover the ultrasonicated flour. The aim of this study was to determine the influence that the water removal method has on the final character...
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MDPI AG
2023-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/3/484 |
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| author | Antonio J. Vela Marina Villanueva Grazielle Náthia-Neves Felicidad Ronda |
| author_facet | Antonio J. Vela Marina Villanueva Grazielle Náthia-Neves Felicidad Ronda |
| author_sort | Antonio J. Vela |
| collection | DOAJ |
| description | The modification of flours by ultrasound (US) treatments requires excess water to suspend the sample to be treated, which must be removed after treatment to recover the ultrasonicated flour. The aim of this study was to determine the influence that the water removal method has on the final characteristics of US-treated gluten-free flours (rice, brown tef, corn and quinoa). US treatment parameters were constant, and two water removal methods were studied: freeze-drying and centrifugation + drying. The elimination of water by centrifugation resulted in the loss of solubilized compounds from the treated flours, which led to important differences between the final characteristics of US-treated flours. Ultrasonication resulted in the reduction of flours’ particle size and modification of their color parameters. Techno-functional properties were modified by US treatment, where the water removal method was more influential in whole grain samples (brown tef and quinoa). Few differences were found in thermal properties among pairs of US-treated samples, indicative that the effect caused to starch was mainly attributed to ultrasonication conditions than to the drying method. The water removal method markedly influenced the pasting properties of US-treated flours, resulting in lower profiles when freeze-drying was applied and higher profiles when flours were retrieved by centrifugation. Gels made with tef, corn and quinoa presented reduced tan(δ)₁ values after sonication, while gels made with rice did not show any modification. The water removal method is a decisive step in US treatments, defining the final characteristics of the treated matter, and having a great influence in the modification attributed to ultrasonication. |
| first_indexed | 2024-03-11T09:45:29Z |
| format | Article |
| id | doaj.art-dde07c935ec04ae2a36f71ec89bcc637 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T09:45:29Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-dde07c935ec04ae2a36f71ec89bcc6372023-11-16T16:40:00ZengMDPI AGFoods2304-81582023-01-0112348410.3390/foods12030484Impact of Solubilized Substances on the Techno-Functional, Pasting and Rheological Properties of Ultrasound-Modified Rice, Tef, Corn and Quinoa FloursAntonio J. Vela0Marina Villanueva1Grazielle Náthia-Neves2Felicidad Ronda3Department of Agriculture and Forestry Engineering, Food Technology, PROCEREALtech Research Group, University of Valladolid, 34004 Valladolid, SpainDepartment of Agriculture and Forestry Engineering, Food Technology, PROCEREALtech Research Group, University of Valladolid, 34004 Valladolid, SpainDepartment of Agriculture and Forestry Engineering, Food Technology, PROCEREALtech Research Group, University of Valladolid, 34004 Valladolid, SpainDepartment of Agriculture and Forestry Engineering, Food Technology, PROCEREALtech Research Group, University of Valladolid, 34004 Valladolid, SpainThe modification of flours by ultrasound (US) treatments requires excess water to suspend the sample to be treated, which must be removed after treatment to recover the ultrasonicated flour. The aim of this study was to determine the influence that the water removal method has on the final characteristics of US-treated gluten-free flours (rice, brown tef, corn and quinoa). US treatment parameters were constant, and two water removal methods were studied: freeze-drying and centrifugation + drying. The elimination of water by centrifugation resulted in the loss of solubilized compounds from the treated flours, which led to important differences between the final characteristics of US-treated flours. Ultrasonication resulted in the reduction of flours’ particle size and modification of their color parameters. Techno-functional properties were modified by US treatment, where the water removal method was more influential in whole grain samples (brown tef and quinoa). Few differences were found in thermal properties among pairs of US-treated samples, indicative that the effect caused to starch was mainly attributed to ultrasonication conditions than to the drying method. The water removal method markedly influenced the pasting properties of US-treated flours, resulting in lower profiles when freeze-drying was applied and higher profiles when flours were retrieved by centrifugation. Gels made with tef, corn and quinoa presented reduced tan(δ)₁ values after sonication, while gels made with rice did not show any modification. The water removal method is a decisive step in US treatments, defining the final characteristics of the treated matter, and having a great influence in the modification attributed to ultrasonication.https://www.mdpi.com/2304-8158/12/3/484ultrasound treatmentgluten-free floursfreeze-drying and centrifugationthermal propertiespasting propertiesrheological properties |
| spellingShingle | Antonio J. Vela Marina Villanueva Grazielle Náthia-Neves Felicidad Ronda Impact of Solubilized Substances on the Techno-Functional, Pasting and Rheological Properties of Ultrasound-Modified Rice, Tef, Corn and Quinoa Flours Foods ultrasound treatment gluten-free flours freeze-drying and centrifugation thermal properties pasting properties rheological properties |
| title | Impact of Solubilized Substances on the Techno-Functional, Pasting and Rheological Properties of Ultrasound-Modified Rice, Tef, Corn and Quinoa Flours |
| title_full | Impact of Solubilized Substances on the Techno-Functional, Pasting and Rheological Properties of Ultrasound-Modified Rice, Tef, Corn and Quinoa Flours |
| title_fullStr | Impact of Solubilized Substances on the Techno-Functional, Pasting and Rheological Properties of Ultrasound-Modified Rice, Tef, Corn and Quinoa Flours |
| title_full_unstemmed | Impact of Solubilized Substances on the Techno-Functional, Pasting and Rheological Properties of Ultrasound-Modified Rice, Tef, Corn and Quinoa Flours |
| title_short | Impact of Solubilized Substances on the Techno-Functional, Pasting and Rheological Properties of Ultrasound-Modified Rice, Tef, Corn and Quinoa Flours |
| title_sort | impact of solubilized substances on the techno functional pasting and rheological properties of ultrasound modified rice tef corn and quinoa flours |
| topic | ultrasound treatment gluten-free flours freeze-drying and centrifugation thermal properties pasting properties rheological properties |
| url | https://www.mdpi.com/2304-8158/12/3/484 |
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