[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Effect of High-Temperature Short-Time ‘Micronization’ of Grains on Product Quality and Cooking Characteristics

Deepa, C. and Umesh Hebbar, H. (2016) Effect of High-Temperature Short-Time ‘Micronization’ of Grains on Product Quality and Cooking Characteristics. Food Engineering Review, 8. pp. 201-213.

[img] PDF
Food Eng Rev (2016) 8201–213.pdf - Published Version
Restricted to Registered users only

Download (1MB)


The term ‘micronization’ is often used to refer to a process of heat treatment of grains at high temperature for a relatively short time processing using near-infrared radiation. Recently there is an increasing interest in the application of micronization as a processing technology for grains. When cereals/legumes with sufficient moisture are subjected to micronization, some beneficial changes like partial gelatinization of starch, inactivation of enzymes that are responsible for the degradation of quality and denaturing of antinutritional factors are observed. The partial gelatinization due to micronization improves starch digestibility and palatability and reduces the cooking time without significantly affecting other nutrients present in grains. Micronization is applied in the commercial production of quick cooking pulses, flaked cereals and toasted products. This review mainly deals with recent studies on micronization of pulses and cereals used as food and feed and the effect of micronization on product quality and cooking characteristics.

Item Type: Article
Uncontrolled Keywords: Micronization Infrared rays Cereals Pulses Gelatinization
Subjects: 600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 06 Preservation and Storage > 04 Irradiation
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 May 2016 12:03
Last Modified: 30 May 2016 12:03
URI: http://ir.cftri.res.in/id/eprint/12229

Actions (login required)

View Item View Item