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- Title
Microbial Shelf-Life, Starch Physicochemical Properties, and In Vitro Digestibility of Pigeon Pea Milk Altered by High Pressure Processing.
- Authors
Hsiao, Yun-Ting; Wang, Chung-Yi; Cuadrado, Carmen
- Abstract
This study examined the effects of high-pressure processing (HPP) on microbial shelf-life, starch contents, and starch gelatinization characteristics of pigeon pea milk. HPP at 200 MPa/240 s, 400 MPa/210 s, and 600 MPa/150 s reduced the count of Escherichia coli O157:H7 in pigeon pea milk by more than 5 log CFU/mL. During the subsequent 21-day refrigerated storage period, the same level of microbial safety was achieved in both HPP-treated and high-temperature short-time (HTST)-pasteurized pigeon pea milk. Differential scanning calorimetry and scanning electron microscope revealed that HPP at 600 MPa and HTST caused a higher degree of gelatinization in pigeon pea milk, with enthalpy of gelatinization (∆H) being undetectable for both treatments. In contrast, HPP at 400 MPa led to an increase in the onset temperature, peak temperature, and conclusion temperature, and a decrease in ∆H, with gelatinization percentages only reaching 18.4%. Results of an in vitro digestibility experiment indicate that maximum resistant starch and slowly digestible starch contents as well as a decreased glycemic index were achieved with HPP at 400 MPa. These results demonstrate that HPP not only prolongs the shelf-life of pigeon pea milk but also alters the structural characteristics of starches and enhances the nutritional value.
- Subjects
STARCH; ESCHERICHIA coli O157:H7; PIGEON pea; GLYCEMIC index; SCANNING electron microscopes; DIFFERENTIAL scanning calorimetry; DAIRY processing; RICE flour
- Publication
Molecules, 2020, Vol 25, Issue 11, p2516
- ISSN
1420-3049
- Publication type
Article
- DOI
10.3390/molecules25112516