Quality characteristics of sand, pan and microwave roasted pigmented wheat (Triticum aestivum)

Subhamoy Dhua; Ankan Kheto; Vijay Singh Sharanagat; Lochan Singh; Kshitiz Kumar; Prabhat K Nema

doi:10.1016/j.foodchem.2021.130372

Quality characteristics of sand, pan and microwave roasted pigmented wheat (Triticum aestivum)

Food Chem. 2021 Dec 15:365:130372. doi: 10.1016/j.foodchem.2021.130372. Epub 2021 Jun 16.

Authors

Subhamoy Dhua¹, Ankan Kheto², Vijay Singh Sharanagat³, Lochan Singh⁴, Kshitiz Kumar⁵, Prabhat K Nema¹

Affiliations

¹ Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Haryana 131028, India.
² Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Haryana 131028, India; Department of Food Technology, Vignan Foundation for Science Technology and Research, AP, India.
³ Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Haryana 131028, India. Electronic address: vijaysinghs42@gmail.com.
⁴ Contract Research Organization, National Institute of Food Technology Entrepreneurship and Management, Haryana 131028, India.
⁵ Department of Food Processing Technology, A. D. Patel Institute of Technology, New Vidynagar, Gujarat, India.

PMID: 34218111
DOI: 10.1016/j.foodchem.2021.130372

Abstract

Present study investigated the effect of sand, pan and microwave roasting on physico-chemical, functional and rheological properties of yellow (YW), purple (PW), and black wheat (BW). All roasting methods enhanced the browning index (BI), water absorption capacity (WAC) and oil absorption capacity (OAC) roasted wheat flour. Microwave roasting showed significantly higher impact on BI (58.61% for YW, 131% for BW and 83.85% for PW) and WAC (47.93% for YW, 44.63% for BW and 32.09% for PW). However, the decrease in density, emulsifying capacity (EC), foaming capacity (FC), total phenolic content (TPC), total flavonoid content (TFC), and total anthocyanin content (TAC), and antioxidant activity was observed on roasted wheat flour. Roasting also affected the pasting properties of wheat flours and peak, trough, breakdown and final viscosity decreased.

Keywords: Black wheat; Microwave roasting; Pan roasting; Purple wheat; Sand roasting; Yellow wheat.

MeSH terms

Antioxidants / analysis
Flour* / analysis
Microwaves
Sand
Triticum*

Substances

Antioxidants
Sand