Effect of heating method on the microbial levels and acrylamide in corn grits and subsequent use as functional ingredient for bread making
Effect of heating method on the microbial levels and acrylamide in corn grits and subsequent use as functional ingredient for bread making
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DOI：
10.1016/j.fbp.2018.08.007
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发表时间：
2018-11-01
影响因子：
4.6
通讯作者：
Pugajeva, I.
中科院分区：
文献类型：
--
作者：
Juodeikiene, G.;Zadeike, D.;Pugajeva, I.
谷物副产品是丰富和低成本的营养资源。本研究致力于开发一种快速处理玉米粒的方法，以获得用于面包制作的增值成分。采用76℃和90℃的红外辐照（IR）和60℃的真空微波（VM）加热对玉米粗粉进行了稳定化处理。对玉米粗粒进行粒度分级，发现粒度对玉米粗粒水分、蛋白质含量及微生物数量有显著影响（p < 0.05）。蛋白质含量最高的是直径约0.5 mm的颗粒。5 log循环后，微生物污染显著减少，但IR和VM玉米籽粒丙烯酰胺形成增加，分别达到75.5%和91.6%。在加热样品中，蛋白质含量与丙烯酰胺形成之间存在中等强度的关系（r = 0.8537）。选择热稳定的富含蛋白质的玉米粗粒用于小麦面包的富集。可见，红外处理对玉米粉组分的理化性质和功能特性的改变更为有效。用红外加热的富含蛋白质的玉米制品比微波加热的面包质量好，可获得较高的接受度。(C) 2018年由爱思唯尔B.V.代表化学工程师学会出版。
Cereal by-products represent abundant and low-cost resources of nutrients. The study is dedicated to the development of a rapid method for the treatment of corn grits to obtain value added ingredients for breadmaking. The infrared irradiation (IR) at 76 degrees C and 90 degrees C and vacuum microwave (VM) heating at 60 degrees C have been applied for stabilization of corn grits. The corn grit particles were fractionated by size and it was found that the particle size fraction significantly (p < 0.05) influenced the moisture and protein contents and the level of microbial population. The highest protein contents were found in particles around 0.5 mm in diameter. Considerable reduction of microbial contamination by 5 log cycles, however, an increase in acrylamide formation in IR and VM corn grits up to 75.5% and 91.6%, respectively was detected. A medium strength relationship was found between protein content and acrylamide formation in heated samples (r = 0.8537). Thermally stabilized protein-rich corn grits fractions were selected for wheat bread enrichment. Evidently, IR treatment was more effective to alter the physicochemical and functional properties of corn grits components. The bread of best quality and higher acceptability has been obtained by using IR heated rich in protein corn products compared to microwave heated. (C) 2018 Published by Elsevier B.V. on behalf of Institution of Chemical Engineers.