Influence of dry- and wet-milling processes on physicochemical properties syneresis pasting profile and microbial count of jobs tear flour

Liaotrakoon V, . and Liaotrakoon W, . and Wongsaengtham W, . and Rodsiri S, . Influence of dry- and wet-milling processes on physicochemical properties syneresis pasting profile and microbial count of jobs tear flour. pp. 1745-1749. ISSN 22317546

The study aimed to examine the impact of different milling processes (i.e. dry- and wet-milling processes) on various qualities of jobs tear (Coix lacryma-jobi) flour. No remarkable differences of the chemical composition and swelling value between dry- and wet-milled jobs tear flours were observed (p 0.05) whereas the solubility values of wet-milled jobs tear flour were remarkably higher compared to that of dry-milled flour. On the contrary the syneresis value of wet-milled jobs tear flour was significantly lower than that of dry-milled flour pointing to the freeze-thaw stability of the flour gel. Moreover the viscosity of wet-milled jobs tear flour showed significant values suggesting the milling process influences pasting and viscosity properties of jobs tear flour. Low bacterial and fungal counts were also found in both jobs tear flours. Therefore jobs tear flour prepared by wet-milling process might be applied in food products. It is due to high values of nutrients solubility freeze-thaw stability and viscosity.

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(05)%202014/6%20IFRJ%2...

Abstract

The study aimed to examine the impact of different milling processes (i.e. dry- and wet-milling processes) on various qualities of jobs tear (Coix lacryma-jobi) flour. No remarkable differences of the chemical composition and swelling value between dry- and wet-milled jobs tear flours were observed (p 0.05) whereas the solubility values of wet-milled jobs tear flour were remarkably higher compared to that of dry-milled flour. On the contrary the syneresis value of wet-milled jobs tear flour was significantly lower than that of dry-milled flour pointing to the freeze-thaw stability of the flour gel. Moreover the viscosity of wet-milled jobs tear flour showed significant values suggesting the milling process influences pasting and viscosity properties of jobs tear flour. Low bacterial and fungal counts were also found in both jobs tear flours. Therefore jobs tear flour prepared by wet-milling process might be applied in food products. It is due to high values of nutrients solubility freeze-thaw stability and viscosity.

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Item Type:	Article
AGROVOC Term:	Jobs tears
AGROVOC Term:	Milling industry
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Microbial properties
AGROVOC Term:	Food products
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21844

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