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Effect of continuous instant pressure drop treatment on the rheological properties and volatile flavor compounds of whole highland barley flour

文献类型： 外文期刊

作者： Chen, Zhiying 1 ; Nie, Mengzi 1 ; Xi, Huihan 1 ; He, Yue 1 ; Wang, Aixia 1 ; Liu, Liya 1 ; Wang, Lili 1 ; Yang, Xijuan 2 ; Dang, Bin 2 ; Wang, Fengzhong 1 ; Tong, Li-Tao 1 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr, Beijing 100193, Peoples R China

2.Qinghai Acad Agr & Forestry Sci, Tibetan Plateau Key Lab Agr Prod Proc, Xining 810016, Qinghai, Peoples R China

关键词： Whole highland barley flour; Continuous instant pressure drop; Rheological properties; Volatile flavor compounds

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.1； 五年影响因子：7.7 ）

ISSN： 0963-9969

年卷期： 2023 年 173 卷

页码：

收录情况： SCI

摘要： Continuous instant pressure drop (CIPD) treatment effectively reduces microbial contamination in whole high -land barley flour (WHBF). Base on it, this study further investigated its effects on flour properties (especially rheological properties) and volatile compounds (VOCs) profile of WHBF, and compared it with that of ultraviolet -C (UV-C), ozone and hot air (HA) treatments. The results showed that the damaged starch content (6.0%) of CIPD-treated WHBF was increased, leading to a rough surface and partial aggregation of starch particle, thereby increasing the particle size (18.06 & mu;m of D10, 261.46 & mu;m of D50 and 534.44 & mu;m of D90). Besides, CIPD treatment exerted a positive influence on the structure and rheological properties of WHBF, including an elevation in pasting temperature and viscosity. Notably, CIPD-treated WHBF exhibited higher storage modulus and loss modulus compared to the other three groups of sterilization treatments, contributing to the formulation of a better-defined and stable gel strength (tan & delta; = 0.38). UV-C and ozone, as cold sterilization techniques, also induced alterations in specific characteristics of WHBF. UV-C treatment led to changes in WHBF's crystallinity, while ozone treatment caused modifications in the secondary protein structure of WHBF. A total of 68 VOCs were identified in raw WHBF (including 3 acids, 19 alcohols, 25 aldehydes, 1 alkene, 8 esters, 2 ethers, 3 furans, and 7 ketones). The maximum flavor-contributing VOC in CIPD-treated WHBF remained dimethyl sulfide monomer (cabbage aroma), consistent with the raw WHBF. Conversely, in HA-treated WHBF, the maximum flavor-contributing VOC shifted to 2-furanmethanethiol monomer (roasted coffee aroma), altering the initial flavor presentation. These findings will provide strong support for the application of CIPD technology in the powdery foods industry.

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