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Effect of microwave processing on physicothermal properties, antioxidant potential, in vitro protein digestibility and microstructure of durum wheat semolina

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Abstract

The effect of microwave treatment on the physicothermal properties, antioxidant activity, protein digestibility and structural features of durum wheat semolina was investigated by varying time periods (1, 1.5 and 2 min) in a microwave oven set at 900 W. Results suggested that microwave treatment on durum wheat semolina caused a significant improvement in functional properties like water holding capacity (1.91 ± 0.08 to 2.63 ± 0.04 g/g), oil holding capacity (2.25 ± 0.36 to 3.05 ± 0.09 g/g), swelling power (6.08 ± 0.06 to 9.23 ± 1.15 g/100 g) and solubility (0.11 ± 0.01 to 0.13 ± 0.15 g/100 g). Overall colour difference (∆E*) increase from 22.63 ± 0.36 (untreated) to 31.14 ± 0.27 (2 min), while significant decrease in gelatinization enthalpy (2.49 ± 0.08 to 1.53 ± 0.09 J/g) and peak viscosity (1501 ± 5.29 to 127 ± 3.60 cP) was seen after the treatment. Total phenolic content (free + bound) decreased from 2.61 ± 0.01 to 0.98 ± 0.03 mg GAE/g, while antioxidant activity expressed as inhibitory concentration (IC50) improved (1.60 ± 0.05 to 0.79 ± 0.01 mg/ml) as microwave heating progressed. In vitro protein digestibility decreased significantly (71.35 ± 0.05 to 53.64 ± 0.04%) as the duration of microwave heating increased. Microstructure examination revealed small defects and rupturing of starch granules, whereas FTIR spectra of durum wheat semolina did not change by microwave heating.

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Authors and Affiliations

  1. National Institute of Food Technology Entrepreneurship & Management, Sonipat, Kundli-131028, India

    Dinkar B. Kamble, Rakhi Singh, Barjinder Pal Kaur, Savita Rani & Ashutosh Upadhyay

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  1. Dinkar B. Kamble
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  2. Rakhi Singh
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  5. Ashutosh Upadhyay
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Correspondence to Rakhi Singh.

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Kamble, D.B., Singh, R., Pal Kaur, B. et al. Effect of microwave processing on physicothermal properties, antioxidant potential, in vitro protein digestibility and microstructure of durum wheat semolina. Food Measure 14, 761–769 (2020). https://doi.org/10.1007/s11694-019-00324-z

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